Trial run of Pork Butt to do for a crowd in 3 months with pics

[pi guy]

Thanks to those of you who commented on my question about Pork butts for a crowd. I'm doing a trial run tonight/tomorrow to see how to best do Pork butts ahead of time for over 100 people.
For this smoke I'm doing a 10# butt on my MES40. Planning on higher heat (thanks for the suggestions). Going with 275, planning on 12-15 hours. Using apple chips in the tray (until they burn out while I'm asleep shortly). And also filling my AMNPS with apple pellets. Hope to get 10-12 hours out of that.
Meat is in a disposable pan, scored fat, slathered with yellow mustard. Using Grill Mates "Sweet & Smoky" rub.
Into the smoker it goes at 11:15pm with 2 temp probes in the meat and 1 additional temp probe in the smoker.

 

[jcam222]

In for the ride

 

[bauchjw]

Nice start, I’m in!

 

[SmokinEdge]

Looks good. I bet you are done closer to 8 hours.

 

[pi guy]

Looks good. I bet you are done closer to 8 hours.

Really?! That would be great actually, hoping that I can find a good rhythm to do maybe 5-6 butts a couple weeks before the party. I have 4 in the freezer still and will add a couple before July.

 

[pi guy]

Smokin'

And a nice cider to end the evening (gave up liquor and beer for Lent - why??!!)

 

[Sven Svensson]

Those overnight pork butts make the best breakfast nibbles in the morning. Just try not to eat all the bark.

 

[pi guy]

Those overnight pork butts make the best breakfast nibbles in the morning. Just try not to eat all the bark.

Ohhhh. Yes indeed, I like that way of thinking!

 

[Fueling Around]

Looks good. My wife is not a big smoke fan, but apple is a go for her. My last 2 pork smokes were apple and been a big thumbs up.

Looks good. I bet you are done closer to 8 hours.

That is optimistic in a MES.
It takes me close to 8 hours for a panned butt in my pellet grill.

 

[pi guy]

6:30 am probes at 196 & 180! 7 hours. Checked the temp chart and there was no stall throughout the night.
I dont know why I did it, but I bumped the smoker temp down to 225 at that point and went back to bed.
Now at 8:45 am raised the heat back to 275. Probes at 198 & 185. Will see how much more time we have.

 

[sandyut]

Looks good. I bet you are done closer to 8 hours.

Yes for sure at 275 i would guess more like the 8-10 range as well. I run all my butts are 275. Start at 0600 and eat pulled pork for supper Same day.

 

[pi guy]

Probe tender at 10 1/2 hours

Sucked out the juice and put in container. Plan is to fridge the juice once cool, then once fat solidifies and separates, remove the fat and then freeze the juice, along with vac sealed meat (in a separate container/package). Anyone see problems with doing it this way?

Butt currently resting under foil. Will pull (waiting on my gloves from Amazon) in a while and then vac seal and freeze most of it, saving some for dinner tonight.

 

[gmc2003]

Way to go 3.14159265359Guy. You've got some good eats for tonight and future nights.

Point for sure
Chris

 

[bigfurmn]

That look delicious. I would love some of that!

 

[pi guy]

Well, this is why I wanted to do a trial run. Ugh...
My gloves (thanks for the recommendation bigfurmn ) Don't arrive until tomorrow. Couldn't find the bear claw things (haven't used in years). Decided to try the kitchen aid method. Used a dough hook. Bad idea, it shredded it.
So for the next "trial run" I won't do that, and will instead use my gloves.
Son wanted a Sammie before leaving for work, said the flavor was perfect.
Oh well, a labor of love and a delicious hobby!
Thanks for looking.

 

[SmokinAl]

It looks real good, but as you said if you over work the PP it turns to mush. Live & learn.
Al

 

[Fueling Around]

Sucked out the juice and put in container. Plan is to fridge the juice once cool, then once fat solidifies and separates, remove the fat and then freeze the juice, along with vac sealed meat (in a separate container/package). Anyone see problems with doing it this way?

I collect the liquids, cool to let the fat separate, add it back to the pulled meat, and vac pack. Just have to be careful it doesn't get sucked out of the bag and get in the vacuum pump.
Some make sauces from the liquids.

 

[pi guy]

I collect the liquids, cool to let the fat separate, add it back to the pulled meat, and vac pack. Just have to be careful it doesn't get sucked out of the bag and get in the vacuum pump.
Some make sauces from the liquids.

I got the fat off it, but didn't add it to the vac bags, didn't think to put them together before freezing. I have a Foodsaver that can do liquids, so I would have been able to do that. Good tip for next time, thanks.

 

[912smoker]

Looks great and now you've got a plan !
Nice job !!

Keith

 

[radioguy]

you can also make a finishing sauce. I always put it in with the PP when vac packing. I semi freeze the PP before packaging. Jj's or SoFlaquers finishing sauce.

RG