Daunting pork butt challenge with q view along the way

[djknutz00]

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• djknutz00
• Apr 13, 2017

So, probably my biggest smoke yet. After doing one pork butt, the brother in law needed it for 15 people and 6 kids, and my mother requested an 8lb one for herself, so here we go for the weekend with 27 or so lbs of pork butt. All in my propane charbroil upright cabinet.

Now, I know that I'll get docked points for using commercial seasonings, but it seems to be the best portion control per pound that I can get for this. Although the spices mainly will be freshly ground.

Any tips or suggestions will be appreciated, since 5his much meat seems a little intimidating, being the first large smoke of this size I've done. Cheers!!!

 

[crankybuzzard]

No problems using commercial rubs, lots do, including me from time to time.

Rotate the butts around what you think the half way point is and they may all finish pretty close to the same time.

Keep up updated!

 

[djknutz00]

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• djknutz00
• Apr 13, 2017

Getting the rub ready, base of yellow mustard mixed with honey, and prepping the spray of apple cider vinegar and honey.

 

[djknutz00]

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• djknutz00
• Apr 13, 2017

Rub a dub, it's a big ole tub..... Of rub...

 

[djknutz00]

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• djknutz00
• Apr 13, 2017

Now that everyone else is snuggled safe in their beds, and a beer or two, time to get my hands on some butts!!! Honey mustard all made up, and ready to get to work!

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• djknutz00
• Apr 13, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

Sssshhhhhh, it's bedtime for them, they need their rest before their smoke bath tomorrow. I have more views of rub downs, but I believe that, I too, am ready to get some rest.

 

[crankybuzzard]

Looking forward to seeing how these turn out tomorrow. Looks like a great prep!

 

[SmokinAl]

Great start!

Good luck!

Al

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

Here's butt one

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

Butt 2

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

Butt 3

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

And butts 4 and 5, just because I was getting tired. Lol.

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• djknutz00
• Apr 14, 2017

And the final one

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

Grabbed breakfast, and found a very appropriate sticker on my food item, that has now become displayed on the meat tray. Lol. Also, appropriate unofficial name for this event. Lol.

 

[xray]

Looking good so far, waiting for the finish.

I like using the McCormick grill mates, I tend to grab a few each time I go shopping, they're only a $1 and I keep 'em rubber handed in the drawer.

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

That moment when you find yourself questioning why you are standing there admiring butts.... And then you remember.... We do it for the love of meat, and all things meaty.(I'll bet money someone was waiting for a dirty butt play joke. Lol)

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

And so, it begins... One man, one smoker, and one goal. Pulled pork at 195, with a nice bark.

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• djknutz00
• Apr 14, 2017

And today's wood, cherry and hickory mixed, and a few hickory chunks for the long smoke.

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• djknutz00
• Apr 14, 2017

Suburban smoking at it's damn near finest! Lol.

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

THE APORKALYPSE HAS BEGUN!!!

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

Meat was loaded a while ago, but just now getting pics posted.

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• djknutz00
• Apr 14, 2017

And after the first hour, temp is progressing nicely, sprayed down very gently, and put some soaked hickory chunks in some tin foil for a slow rolling smoke from them. Yee Haw!!!!

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• djknutz00
• Apr 14, 2017

 

[djknutz00]

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• djknutz00
• Apr 14, 2017

It's a thing of beauty when things just fit perfectly. Lol

 

[hardcookin]

Nice smoke...looks like it all turned out great!!
I bet that nap afterwards will feel pretty good.