I Like Big Butts...

Discussion in 'The Smokehouse' started by TurboDiesel, May 1, 2015.

  1. TurboDiesel

    TurboDiesel

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    Sorry. no pics:emb:
     
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  2. fuelrod

    fuelrod

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    another one…. Your butt is so big that if someone told you to "haulass", you'd have to make 2 trips.:D
     
  3. gbreda

    gbreda

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    Sweet !! :drool:

    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
     
  4. TurboDiesel

    TurboDiesel

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    How could it be pulled pork if you sliced it?lol :rofl: :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.
     
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  5. Elderthewelder

    Elderthewelder

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    yep, best way to do it, that way you can use leftovers in different dish's
     
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  6. TurboDiesel

    TurboDiesel

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    You got it Elder. We had hotdogs and sauerkraut at the fundraiser also. So...naturally I had pork and sauerkraut the next day.:yes:
     
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  7. gbreda

    gbreda

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    True LOL..... I cook the butt until its about 180-185 degrees and it slices up nicely and is still nice and moist
     
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  8. TurboDiesel

    TurboDiesel

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    We usually go to 190* then double wrap with foil for 1-2 hours to rest. Moist, falls apart and pulls very easy
     
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  9. gbreda

    gbreda

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    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
     
  10. TurboDiesel

    TurboDiesel

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    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!!!!:emb: it also has been known to make them sick:doh::headbang::headbang::headbang:
     
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  11. TurboDiesel

    TurboDiesel

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    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.:startled:
    Turned out good. (pic is a little bright with a flash in the dark)
    IMG_0624.JPG
    Making bbq sauce in the morning
    and macaroni salad for 75 people
     
  12. wildwest

    wildwest Moderator

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    :drool:
    I don't recall the occasion for 75 peeps, remind me?
     
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  13. TurboDiesel

    TurboDiesel

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    Our nephew graduated. His mother is having a party for him.
     
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  14. TurboDiesel

    TurboDiesel

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    Pulled my pork today
    5 Quarts of BBQ sauce
    IMG_0627.JPG
    Some beautiful butts
    IMG_0628.JPG IMG_0630.JPG IMG_0631.JPG IMG_0634.JPG
    30.75 lbs. finished. (8 gallon size bags)
    39% yield.
    Now, time to start the macaroni salad. Shouldn't be bad, only need 8 quarts. (5 lbs dry macaroni)
     
  15. jon1212

    jon1212

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    images (6).jpg
     
  16. Canadian border VT

    Canadian border VT

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    I’m :( I got no invitation
     
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  17. TurboDiesel

    TurboDiesel

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    Sorry Lyle, that was from 2015...
     
  18. Canadian border VT

    Canadian border VT

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    Smoke another my friend!! Or I can borrow buddies traeger and you can come here;)
     
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