Smokin two potluck pork butts.....oh

Discussion in 'Pork' started by boykjo, May 6, 2014.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    having potluck on Thursday at work. 2 butts on the smoker. these are called 15 minute butts. each will get devoured in 15
    camping hoosiers likes this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I too have a pot luck at work this Thurs and am smoking 19 lbs of pork shoulder after work tonight. Dueling butts!!!!
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Man that color looks perfect. People must go nuts when you offer that.
  4. 15 minute butts.......LOL...that was funny!

    I thought I was going to find a quick and easy recipe!
    da350bishop likes this.
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    internal temp at 140 right now..... going to pan at 160 here soon. its not uploading my pics right now from my dadgum phone technology has crapped the bed
    Last edited: May 6, 2014
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well got to work and the potluck was cancelled.......[​IMG]    I work sat sun and monday and off all week and had no plans to go in on a thursday but upon several requests I obliged ,,,,,,,,,. No phone calls... No nothing. All I heard was "oh" nobody told you?.. Its cancelled. [​IMG]   It figures....  It amazes me how many of these people went to college. Most of them are complete idiots and run the buisness the same way..... No more pot lucks for first shift,,,, Third shift the people are good as gold... No educated people there. They always have a great potluck

    well I'm done venting. Here is some finished pictures. I did serve it up for them sorry arsses........ It did get gone in 15 minutes.....

    Thanks for looking and
    Last edited: May 9, 2014
    leah elisheva and da350bishop like this.
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Serves them right, no calls.   They don't know what they missed out on.

    Looks very good.
    Last edited: May 9, 2014
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Some serious pulled pork there. Great job. And what c farmer said.
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Man oh man boykjo, that's just about the meanest thing someone can do to a meat smoker.  Your pics sure look tasty.  Sorry to hear about the cancellation.  Sounds like someone ate the meat though.  Good!

    Our potluck happened but it was another busy day for me with deadlines and a last minute mandatory training I had to attend.  I smoked the 19 lbs of injected pork shoulder hot n fast in 9 hours after work Tuesday night.  On the smoker at 6:15 PM, wrapped at 11:30 PM, pulled it off the smoker at 3:15 AM Wednesday morning at 205F IT, rested until 6 AM.  Drained the juices and pulled.  It was a bit overcooked IMO but tasty.  Into the fridge it went then after work on Wednesday night I mixed in the gelatin, a little Bone Suckin' Sauce, and apple cider.

    I couldn't attend the potluck but my pulled pork was there.  The potluck was lightly attended by about 15-18 people but half the pork still disappeared. When my mandatory training was over and I came out of my office hole folks had made me a plate.  They loved the meat and I heard compliments all afternoon.  They made me leave the leftovers in the break room fridge for lunch today.  I didn't think it was one of my better efforts but like I've said before, folks who aren't meat smokers who taste true smoked pulled pork learn how it is really supposed to taste.

    BTW, one of the women brought in a portable induction plate to use to reheat the meat.  I took the pulled pork to work in an induction capable 9 quart Dutch oven she had given me as a Christmas present.  It was just about full with meat.  That induction plate had the cold meat hot in 45 mins with no burning!  I was amazed. Gotta get me one of those plates.
    Last edited: May 9, 2014
  10. Or a workout video?
    Sounds like we work at the same place...
  11. What an incredible job you did here! I am certain that it was devoured and all adored it! Terrific to see! Cheers! - Leah

  12. I missed this... That looks really good Joe  [​IMG]   I can see how it was gone in 15 minutes!  [​IMG]
  13. I'm glad to see no sauce on the pork. I've made 3-4 butts already since New Year's and prefer them w/o sauce.

    BTW, what's "work"? (A question only a retired guy can ask...) HA HA!! ; ' )
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    No sauce here. I smoked many butts over the years and was set in my ways but decided to do something different and used mustard for the first time.....I rubbed mustard on the butts and then packed the rub on. Smoked open at 280 with pecan to 160. panned open then moved to the 275 oven and finished at IT of 205  The bark was awesome. Had to be the best butts I ever smoked... These were removed from the oven to cool and went to the fridge. I dropped whole butt/fat into the roaster and pulled when they were heated up.....  I am now a pre mustard your butt

    Thanks for looking
  15. maxgunner

    maxgunner Fire Starter

    Did you foil before putting in the oven?
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nope.. no foil. open in the pan

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