100 pounds of butts

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hillbillyrkstr

Master of the Pit
Original poster
OTBS Member
Jun 11, 2013
2,638
822
Smoked about 100 pounds of pork butts for my buddies daughters graduation party. 6 butts in each mes 40 around 830 Thursday night. Finished about 330am Saturday morning.

Half the butts in the new mes.

The other half in the older mes.

Told ya I don't clean the windows! lol!




Just a lot of pulled pork, and 12 clean bones.

All in all it was a success. Wish I ate some. With the exception of a few bites while pulling it at 3am I didn't have any. Everyone at the party said it was good, I skipped dinner and stood around the bar for the party :)
 
All in all it was a success. Wish I ate some. With the exception of a few bites while pulling it at 3am I didn't have any. Everyone at the party said it was good, I skipped dinner and stood around the bar for the party :)
I've been there many a times. Most of the times I've made pulled pork BBQ, actually...
 
Anyone who cooks 100 lbs of butts for a friend's daughter's graduation party deserves
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And like you Hillbillyrkster, I can't even count the number of times I've made big spreads for parties and gatherings, then skipped eating, or ate other people's food.  Nose blindness aside, after all that cooking/smoking, you just ain't hungry. 

Congrats on a successful smoke!
 
Thanks guys.

I can't tell you how many times I've smoked a bunch of meat and not eaten any. It's pretty sad.

You know my methods stan. Lol! 30ish hours is my happy place! Probably be seeing it again when I do Pork for the fattie contest.

Thanks for the points. She's a good kid so it was no big deal. But it's not something I want to do every weekend. Lol.
 
Most I've ever done at once. Could have fit 2 more in each smoker but I've never really been to keen on using the bottom shelve in the mes smokers.
 
Wow!!!
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Making those MES Boys do some Work!!!

You don't fool around!!
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Awesome Bark too !!!
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Nice Job!!
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Bear
 
Thanks bear. How you like them windows? Lol! Haven't cleaned the one in years, and have never cleaned the new one.

Thanks Gary.

The beer helped a bit zerowin.
 
Nice hillbilly, couple questions.
What smoker temp did you go with for that long?
What IT did you hit?
What are the mats that you have on your racks?

Thanks

FB
 
Last edited:
FB09,

Thursday night at 830-9pm when I put them in the smokers I set them at 200. Checked them in the morning before work and they were smoking between 190-205. Wife stayed home and reported every few hours. I had her turn them up 10 degrees. When I got home around 330pm Friday they were smoking at about 210-220. Friday evening around 7pm I cranked them up again and then later after 10pm up again. The last few hours they were smoking at about 235-245. Just trying to get them done.

I didn't want them to cook to fast while I was at work that's why I started so low. Normally I'll tune a smoker in at about 215-225 and smoke the whole time at that temp.

Most of the Pork I do in my mes goes for almost 30 hours.

The IT I like is 200-203. Some of these butts we were pulling off in the high 180's because I could tell they were done by pushing the probe on them.

The mats are Q-matz from http://www.amazenproducts.com . They make clean up a lot eaiser! Pork butts make a mess.

Hope this is what you needed.
 
And in case anyone's wondering I use 2 igrills, 2 mavericks (733-735), a thermapen, and a thermapop to monitor the smoker temps and the meat temps.

I know 30 hours is a long time but that's just the way it works for me. Stan wanted to pull a butt off my smoker last year at 180 because of the feel. I made him wait until the 190's but I bet it was done. For whatever reason the center of the butts take forever to get to temp in my mes.
 
Thanks HB, a buddy of mine at work just got a MES and hasn't cooked any butts yet.  I shared your info with him, he said to tell you thanks!  He'll need to get his own handle on here soon, I think he's hooked like the rest of us...
 
No problem.

Tell him to make sure he has a good thermo (Maverick or igrill) to monitor the smokers temp. The thermo in the smoker is not accurate. Can be as much as 40 degrees off at times.
 
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