Smoking 500 pounds of meat at a time

[SCBBQ]

Hey guys -

Thought I’d share my smoking method for 500 pounds of meat at a time - might take me a few days to sift and sort through pictures but hopefully will be a fun thing to share.

 

[SmokinEdge]

500 lbs. just wow! More pictures and explanation please.

 

[DougE]

I'd like to see more too!

 

[indaswamp]

I like your ambition! And that kitchen rocks!

 

[daspyknows]

You better be hungry.

 

[one eyed jack]

Great looking kitchen. What's in the barrel?

 

[Chasdev]

Gotta be a big ass smoker behind one of those doors.

 

[mike243]

Wow great looking slice of Kitchen heaven right there, if I could back up 50+ years I would have liked being a chef I do believe.

 

[MJB05615]

That's an incredible setup and Kitchen! Very impressive. More pics please.

 

[Wurstmeister]

Love the kitchen and space to work, WOW! Sounds like a You Tube training video in the queue. Can’t wait to see more.

 

[SCBBQ]

So over this past Christmas, we smoked a ton of meat in 4 sessions. Each session being 500 pounds.

That math was around 130 Boston butts and 80 prime briskets -

I sourced prime briskets from a few Costcos around the area for a great price - $3.29 a pound I think..

Boston Butts - ordered them through my food service for around a buck a pound for Smithfield.

For Rub, and simplification, I use and really like Cookshack products.

 

[SCBBQ]

Of course none of this is possible without a lot of friends to help.

 

[SCBBQ]

The Cookshack smoker is built in and holds 500 pounds of meat on 15 racks.

For pellets, I like a blend of Mesquite and fruitwood.

 

[SCBBQ]

Here it is loaded up.

 

[SCBBQ]

Anywhere from 20-22 hours later, the doors will open again for the first time. I don't wrap them anymore halfway through or do anything to any of it. Just let it go and it turns out perfect. So the routine is that I put them in the smoker around 7 PM and open the doors around 5 PM the next day.

 

[SCBBQ]

Here's a few buddies in front of one of the bounty..

We let them cool for an hour or two before the next step..

 

[SCBBQ]

Will report back in again soon,

 

[MJB05615]

WOW! I feel like i'm at a Meat Wonderland. Very impressive equipment, setup and friends. This is the nicest I've ever seen. Great work. Thanks for the pics.

 

[SmokinEdge]

Just incredible! If you don’t mind my asking, who was this meat all for?

 

[SCBBQ]

Just incredible! If you don’t mind my asking, who was this meat all for?

my employees and their families .