Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: PhilH on August 02, 2019, 10:20:38 PM
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Catering (for cost of goods, free labor) for 150 ppl my aunt is having.
I am still working on my forum posting skills, I have to update the 22lb beef shoulder, and I made bacon last weekend. I can’t figure out how to put the pics in the post rather than at the end.
Purchased 120lbs of bone-in pork butt at Restaurant Depot today for $1.23/lb
Put 1/3 cup of the rub on each butt and straight into the smoker with 6 oz of hickory. Smoking at 225, will determine a target temp tomorrow. I do not have the space or time, so season the butts overnight before smoking.
Rub Recipe
1 cup table salt
1 cup Demerara sugar
3/4 cup coarse black pepper
1/2 cup paprika
1/2 cup smoked paprika
3 Tbl gran garlic
3 Tbl gran onion
1 Tbl white pepper
1 tsp celery seed whole
1 tsp celery seed ground
1 tsp crushed red pepper
1 tsp Kashmiri chili
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Just assuming, that you are doing 3 smoking sessions for the 120# as the 3D capacity is 42#?
On posting pictures, to get them in correct position I have always had to edit my photo and rotate it 360* and then save the edit. For some reason they then will always post the way they are suppose to. (Don't understand it all, it just works for me so you might give it a try)
On putting in text before or after each picture, I believe you have to post and then go back and edit that post to insert the text where you want it. Perhaps someone can elaborate or give better instructions.
Good luck on your endeavor, looking forward to all your pictures, sideways or not!
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Yes I am doing 3 smoking sessions, then pulling and freezing in vacuum bags.
My aunt is aware I can only smoke 4 buts at one time, and I have froze pulled pork before and I think it is fine, turns out better than frozen beef.
I have an interesting stall temp of 175, around the 5 hour mark.
He dark blu prob #3 was placed incorrectly, but I let it ride.
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I am doing 3 smoking sessions, then pulling and freezing in vacuum bags.
Don't do it....
For best results cool the smoked butts whole, then wrap in several overlapping layers of cling film and a layer of heavy duty foil. You can freeze if necessary. Cooled or frozen they can be reheated to serving temp in a hot oven as they are wrapped.
To insure the most moisture stays in the meat, pull the butts AFTER they are reheated, immediately before serving.
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First 4 done.
Approx 26 hours to get to around 190
Wrapped in foil and have in a cooler similar to brisket, just trying it, prob won’t do it for the last 8, too much time and foil.
I will be trimming the next 8 a little better, trying 8oz of wood, and putting a pan in the bottom of the smoker so I can use the drippings.
Thanks for your opinion Pork Belly, but I am not running a bbq restaurant, I am catering for 150ppl for free, and absolutely will not be pulling 120lbs of pork right before service.
I also will remember to take a picture of the app at the end next time
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I accidentally took a double picture of the same 2 butts, there is 4, and that 201 degree one was the smallest, the other 3 range around 190-195
Will do better next time
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Makes for quick work
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So it took approx 16 hours at 225, not 26.
As an experiment I foil wrapped them and put in a cooler with towels, this afternoon, left the house and forgot about them. They were resting for a full 6 hours.
I didn’t temp, but they were still so hot I could barley handle them.
THOUGHTS
would like a little more smoke
Holding 6 hours they are a little mushy, but still good
I would like a little thicker bark. Perhaps more rub is needed. Or just letting them sit overnight with the rub would accomplish that.
I used regular table salt in the rub, I have always used kosher salt, but it is what I had on hand, maybe that less rub stick?
Next 8 will be posted on the pork page, where they belong.
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Holding 6 hours they are a little mushy
Because you did not For best results cool the smoked butts whole....
If the plan is to reheat the smoked product you need to cool it. Cooling stops the cooking process.
Wrapped as I listed, then placed in the fridge or freezer the cooking process stops.
Overcooked meat is mushy.