Pork Butts

[rabbithutch]

My smoker has been cold for 3 months. SWMBO put me on a diet and it looks like I'm gonna be on it for a year if I am to make my target weight. But . . . we usually have friends drop by during the holiday season and I've always had food in the reefer we would pull out. This year, I decided that I would smoke some butts and vacuum pack 'em. I was in Sam's the other day and saw twin packs on sale for $1.58 a pound; so I bought a package. Almost 18 pounds of goodness.


Here's what the bad boys looked like when I got 'em unwrapped and trimmed the excess fat.

121212 662.jpg

• rabbithutch
• Dec 12, 2012

And, here's what they looked like after Mr. French dropped by.

121212 663 - Copy.jpg

• rabbithutch
• Dec 12, 2012

Then I pulled out some of Jeff's rub that I made back in September.

121212 665.jpg

• rabbithutch
• Dec 12, 2012

And here are the butts all rubbed up and ready!

121212 666.jpg

• rabbithutch
• Dec 12, 2012

(Sorry about the bad pics. Made 'em with the iPhone and I haven't learned how to control shaking it yet)

They will go into the MES tomorrow with some of Todd's pellets in the AMNPS. I got the Wolfgang Puck roaster pan at Sam's and plan to put the meat in the rack and put the whole thing in the smoker. I think the rack will allow plenty of room for the smoke to circulate.

I was thinking about making a mirepoix for the roasting pan and letting the juices drip into the pan then straining the results to use as a sauce. Has anyone done this with pork butts? Got any suggestions for ingredients and treatment?

TIA

 

[rabbithutch]

UPDATE:

I said in the OP that I was going to use the WP roaster in the MES 40. WRONG !!!

It does NOT fit. Too wide in both directions, but it makes a great tool for carrying meat out to the smoker. The roaster rack - which also has handles - DOES FIT inside the MES 40 and makes handling 18 lbs. of port butt a whole lot easier. No regrets about buying the roaster; just should have checked the size first.

I hope I didn't steer anyone wrong!

 

[jayj123]

I've found that a few of your favorite adult beverages will help control the shaking.

 

[rabbithutch]

I've found that a few of your favorite adult beverages will help control the shaking. :icon_smile:

Yeah, but it sometimes plays hell with the meat! :sausage:

 

[driedstick]

I'm in

 

[bakedbean1970]

Looks tasty Rabbithutch.  You know sometimes I smoke pork sirloin roasts for pulled pork if they are on sale.  They dont have as much marbling as the pork butt, but still are fall apart tender after smoking to 200 degrees.  And I would bet pretty healthy in moderation.  I eat it cold like left over turkey.  YUM

 

[smokinhusker]

Looking good so far! I have a couple racks with handles that makes moving the meat so easy and they slide right in the smoker!

 

[nc cue]

GTHC 

Can't wait to see the finished product.

 

[rabbithutch]

OK! Here's what happened . . .

IMG_0974.jpg

• rabbithutch
• Dec 16, 2012

Before chopping but after pulling. (Sorry, I forgot to take the money shot with the bark on.)

IMG_0978.jpg

• rabbithutch
• Dec 16, 2012

As it was being chopped. I weighed out 1 pound portions and chopped each one.

IMG_0980.jpg

• rabbithutch
• Dec 16, 2012

Chopped and vacuum sealed in 1 pound portions. I got 12 lbs 13 oz from 17.85 lbs of uncooked meat, bone and fat.

I left these packages un-sauced because not everyone who will eat it likes my NC style vinegar sauce.

 

[driedstick]

Very nice Bunny

 

[nc cue]

Looks good! 

 

[dgilley]

The pics are great.  They add a lot to your post which I have enjoyed.  Thanks.

 

[jarjarchef]

Great job.....

 

[kathrynn]

Looks yummy to me!

 

[exromenyer]

OK! Here's what happened . . .

IMG_0974.jpg

• rabbithutch
• Dec 16, 2012

Before chopping but after pulling. (Sorry, I forgot to take the money shot with the bark on.)

IMG_0978.jpg

• rabbithutch
• Dec 16, 2012

As it was being chopped. I weighed out 1 pound portions and chopped each one.

IMG_0980.jpg

• rabbithutch
• Dec 16, 2012

Chopped and vacuum sealed in 1 pound portions. I got 12 lbs 13 oz from 17.85 lbs of uncooked meat, bone and fat.
I left these packages un-sauced because not everyone who will eat it likes my NC style vinegar sauce.

I might have misread the post but were you asking for SMF members addresses to send out those vacuum sealed bags of heaven so we could make sure your guests will enjoy it ?

:yahoo:

Just saying....... Really, it looks awesome...Nice job!!!!!

 

[sqwib]

That looks great,

Awesome Job

You know the saying "Measure twice cook once", Just kidd'n YA! Looks great

 

[rabbithutch]

Thank you all for the compliments!

Doing pork butts is always fun. Now that I've got a roaster pan to rub them in, and to move them about with, and to pull them apart in, they are much easier to handle. Because I don't have a large chopping block, weighing out the pulled pork in 1 pound segments made the chopping and sealing a bunch easier. Also, using a paper plate on the scales made it very easy to scoop up the chopped pork. The paper plate rolls around the meat and makes a perfect cone for directing the meat into a vacuum bag. Saves a lot of mess.

It tastes pretty good, too. Darling daughter (DD) and her hubby (SIL) came by so we just HAD to have some.
:bluesbros:

 

[stevensondrive]

I like the idea of vac sealing bags!!

 

[bordercollie]

Looks great and       dddelicious.  

   judy