My Biggest Smoke Session Ever - Page 3
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- 228 Posts. Joined 5/2013
- Location: Scotland, Ontario, Canada
- Points: 17
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well the last butt took a little longer, but still only 13 1/2 hours. pulled like a charm and great pink smoke ring, again about 2 cups of jus with minimal fat. . Foil really makes a difference. ive cooked a butt that took 22 hours. wish i had foiled that one.
Anyway the smoke has stopped and my freezer has a little over 20 lbs of pulled pork and 5 cups of jus ready for tomorrow.
no pics of last butt as i feel im getting repetitive.
my eyes sting and my nose is filled with black goo. The big smoke is FINISHED!!
35 lbs of pork , 3 days, 60 lbs of charcoal and around 10-15 lbs of cherry and hickory wood chunks! what a week. ive learned so much about temp and smoke management in different weather conditions.
Thanks all for your comments and input. this forum gave me a lot of confidence to undertake this big cook.
One last question, ive started a thread about it but no one has responded. What is best way to reheat alot of frozen pulled pork. I would like to mix all the meat together for consistancy and then pour on jus.
What temp? Oven? Crockpot?
again, thanks all and Happy Smoke!