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Big Butt W/Qview

post #1 of 19
Thread Starter 

Hi All! Last August was the first and only time so far that I smoked a butt for pulled pork.

I had not joined SMF yet but had visited many times. One lesson I had not yet learned was the importance of notes.

So unfortunately I cant provide many details on the smoke. It turned out really good and wanted to share the pics and give what details I can remember.

 

I was smoking this on a Sunday, before a large family gathering on the following Saturday.

We picked up 3 butts from the local butcher that were roughly 10lbs each.

I rubbed them down and let em sit for about an hour before going in the smoker.

I used a mix of hickory and cherry chunks in my vertical propane smoker. (I now have a pellet pooper)

Ran the smoker around 225 to 250. Temp swings a lot when adding chunks. Whenever chunks were needed I rotated the butts.

Bottom to middle, middle to top, top to bottom. I believe it was around hour 8 when the stall started?? Then I wrapped foil over the pans I had the butts in. I know the whole process took 13 hrs to get to IT of 204. Then I pulled them out of the smoker. I only let them rest for about an hour as it was now 2am Monday morning and I had to work.

All of the above was pretty standard procedure for butt, here is where I think I did things a bit different:

 

I had smoked these in disposable tin pans which caught all of the juice. After the short rest, I used BBQ gloves and pulled the pork right in its own juices. The meat basically fell apart with a twist of my hand. Then when all pulled, I put the meat and juice in Ziploc's and in to the freezer. The following Friday we pulled the pork out to thaw. Saturday about an hour before it was time to eat, back into disposable pans it went and I reheated all the meat on the smoker with a little smoke. I had no complaints of mushy pork from the juices and the flavor was great. Reheating all of the pulled with smoke added extra flavor all around.

 

 

Thanks for looking! It was a great experience and a ton of fun.

post #2 of 19

2thumbs.gif Outstanding!

post #3 of 19
Nice yeild! Looks great and good looking bark. assuming you're going to freeze some of those packs? If so and a general question do you sauce the pork prior to freezing or upon reheating?
post #4 of 19
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

2thumbs.gif Outstanding!


Thanks JP!

 

 

Quote:
Originally Posted by Northern Noel View Post

Nice yeild! Looks great and good looking bark. assuming you're going to freeze some of those packs? If so and a general question do you sauce the pork prior to freezing or upon reheating?


Thanks Noel! No, I did not use any sauce due to all of the juice I froze with it. We served sauce on the side.

post #5 of 19
Quote:
Originally Posted by Northern Noel View Post

Nice yeild! Looks great and good looking bark. assuming you're going to freeze some of those packs? If so and a general question do you sauce the pork prior to freezing or upon reheating?

 

I normally vacuum seal in 1lb portions. Reheat sealed bag in simmering water, add BBQ sauce and enjoy.

post #6 of 19
Thread Starter 
Quote:
Originally Posted by JP61 View Post
 

 

I normally vacuum seal in 1lb portions. Reheat sealed bag in simmering water, add BBQ sauce and enjoy.


I would have vacuum sealed as well, but I was feeding a large group and planned to serve it all at once.

Reheating in the smoker was a pleasant surprise.

post #7 of 19
Quote:
Originally Posted by Smokin218R View Post
 


I would have vacuum sealed as well, but I was feeding a large group and planned to serve it all at once.

Reheating in the smoker was a pleasant surprise.

 

:biggrin: Sorry, I should have added, for home consumption.

 

Pleasant surprises are always good! I could use a few myself...

post #8 of 19
Looks awesome!! How big was the army you fed?
post #9 of 19
Thread Starter 
Quote:
Originally Posted by Xray View Post

Looks awesome!! How big was the army you fed?


Thanks Man! We were expecting to feed 30 people. I wasn't sure how much yield I would end up with after cooking.

The party was an all day affair and most ate twice.

We had some leftover, but not much.

post #10 of 19
Quote:
Originally Posted by Smokin218R View Post


Thanks Man! We were expecting to feed 30 people. I wasn't sure how much yield I would end up with after cooking.
The party was an all day affair and most ate twice.
We had some leftover, but not much.

Thanks for the reply, I have two 9lbers for approx 20-25 people this Saturday. I'm concerned it won't be enough but there will be burgers, dogs, cooler corn and tons of other sides.
post #11 of 19

S218R, Nice looking PP ! :points:

post #12 of 19
Thread Starter 
Quote:
Originally Posted by Xray View Post


Thanks for the reply, I have two 9lbers for approx 20-25 people this Saturday. I'm concerned it won't be enough but there will be burgers, dogs, cooler corn and tons of other sides.

With all the other meats and sides, you should be fine.

Get smaller buns.:icon_lol:

post #13 of 19
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

S218R, Nice looking PP ! :points:

Thanks CM! And thanks for the points!

post #14 of 19
[quoteWith all the other meats and sides, you should be fine.
Get smaller buns.icon_lol.gif
[/quote]

LOL! Sneaky
post #15 of 19
Nice work,tasty looking smoke!
post #16 of 19
Thread Starter 
Quote:
Originally Posted by b-one View Post

Nice work,tasty looking smoke!

Thanks B!! I have learned a lot since then.

I'm looking forward to doing another round of butts.

Brisket next I think.

post #17 of 19
Thread Starter 
Quote:
Originally Posted by Xray View Post


Thanks for the reply, I have two 9lbers for approx 20-25 people this Saturday. I'm concerned it won't be enough but there will be burgers, dogs, cooler corn and tons of other sides.


Let me know how Saturday goes for you. I might be doing the same party again in August.

Like to know if you had enough Q.

post #18 of 19
Quote:
Originally Posted by Smokin218R View Post


Let me know how Saturday goes for you. I might be doing the same party again in August.
Like to know if you had enough Q.

Will do! I have the number of 1/2lb. of PP per person in my head. If 18lbs of butt cooks down to 12 lbs then that's good for 24 people.

I'm also sure some will be bashful and some are there for just the beer! Plus there will be an array of other stuff to eat. If I were serving just PP, I would definitely smoke 3 or 4 butts.
I wouldn't worry about leftovers as PP keeps well, I'd be more worried about not having enough.
post #19 of 19
Thread Starter 
Quote:
Originally Posted by Xray View Post


Will do! I have the number of 1/2lb. of PP per person in my head. If 18lbs of butt cooks down to 12 lbs then that's good for 24 people.

I'm also sure some will be bashful and some are there for just the beer! Plus there will be an array of other stuff to eat. If I were serving just PP, I would definitely smoke 3 or 4 butts.
I wouldn't worry about leftovers as PP keeps well, I'd be more worried about not having enough.


I'm always worried about not having enough. Leftovers are great!

Maybe I subconsciously cook to much on purpose??:icon_eek:

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