Discussion in 'The Smokehouse' started by TurboDiesel, May 1, 2015.
Sorry. no pics
another one…. Your butt is so big that if someone told you to "haulass", you'd have to make 2 trips.
Have you tried not pulling it and just slicing it for sandwiches? I started doing that a few years ago and now that;s how everyone likes it...put whatever and how much BBQ sauce on it that they want. I think that slicing it is actually a southern thing? mmmmmmmmm
How could it be pulled pork if you sliced it?lol
We cook it till its falling apart. I don't think we could slice it if we tried.
We have tried chopping it when it wasn't so tender though.
sauce is always on the side here. I like to sauce it just before I bite into it.
yep, best way to do it, that way you can use leftovers in different dish's
You got it Elder. We had hotdogs and sauerkraut at the fundraiser also. So...naturally I had pork and sauerkraut the next day.
True LOL..... I cook the butt until its about 180-185 degrees and it slices up nicely and is still nice and moist
We usually go to 190* then double wrap with foil for 1-2 hours to rest. Moist, falls apart and pulls very easy
What temp are you cooking at and approx how long does it take. I am usually smoking at about 200-225 degrees and it takes approx 2 hours per pound. No wrapping/resting and so far I have not cooked overnight-more worried about bear in the area getting the smell of the meat cooking, especially this time of year when they are waking up and hungry. A few years ago a black bear actually went into a house for the slow cooker
I try to keep it at 250. no higher than 275.
thats a long time
don't really time it...it takes what it takes. I know that doesn't help...I would guess about 8 hours.
We have a Lot of bears here. so far none in my smokers. not even the left over grease buckets. I think they don't associate the smoke with food. our grease buckets look like tar and smell like creosote. the dogs like it though!!!! it also has been known to make them sick
Just finished 75# of pork butts so I thought I'd put a finished pic up since I didn't get it the last time.
Put 8 butts on at noon. just pulled them off at 11:00. held the temp between 225 and 260 degrees.
Had a bear here 2 nights ago, made sure I spotted the flash light around each time I went out. the last time out I heard something moving through the woods so I grabbed the dog and hurried him in. didn't sound big enough to be a bear but i'm not hanging out long enough to see. my property is only 90' wide here. With woods on both sides.
Turned out good. (pic is a little bright with a flash in the dark)
Making bbq sauce in the morning
and macaroni salad for 75 people
I don't recall the occasion for 75 peeps, remind me?
Our nephew graduated. His mother is having a party for him.
Pulled my pork today
5 Quarts of BBQ sauce
Some beautiful butts
30.75 lbs. finished. (8 gallon size bags)
Now, time to start the macaroni salad. Shouldn't be bad, only need 8 quarts. (5 lbs dry macaroni)
I’m I got no invitation
Sorry Lyle, that was from 2015...
Smoke another my friend!! Or I can borrow buddies traeger and you can come here