Pork Butts 11 & 12 of 12

[Bowfineater]

Same trim and rub as the last 2

Using 10oz of cherry wood cut smaller

Smoking at 205

 

[Bowfineater]

Opened up to take a look, not quite ready yet at 15.25 hours. 

Very happy so far, 205 might be the temp for me, or the smoker needs to be calibrated, not sure yet.

 

[LarryD]

Very happy so far, 205 might be the temp for me, or the smoker needs to be calibrated, not sure yet.

If it works, it works...  I probably wouldn't mess with calibration or you have to start learning all over again. 

 

[Bowfineater]

The last 2 butts are definitely the best out of all 12

Used 10 oz of cherry cut into smaller pieces

Smoked at 205 for 18.5 hours

Took out @ 184F and 187F

Let rest for 45 min before pulling

Have the 4 bones and anything I removed while pulling in the instant pot on high pressure for 1 hour, to make a stock, then reduce, and add to he pork before vacuum sealing

The cook time, the texture of the bark, and meat, is more what I am used to.

 

[EFGM]

Looks like Success to me Phil. Your documentation and pictures of the process is none less than Outstanding. I agree with Larry, I would not try calibration. I think that temp drop is a fluke. Of course you can with your pictures, go back and see if this is the only time it has happened or not. Me thinks your Aunt is going to be very happy with your butt! Lol, Pork Butt I mean!

 

[Bowfineater]

I just want to confirm that when I set the smoker to 205, it’s @ 205, not 225

The last smoke butts 11-12 @ 205, really turned out like my old smokes on the masterbuilt which I always smoked at 225-250,

It does fee nice to have 120lbs raw weight (I didn’t weigh the cooked pork yet) all vacuumed sealed in the freezer, ready for sept 8

I will post an update then, with pictures of everything, I have 2 bbq sauces to make, and a coleslaw with Napa cabbage , cucumbers, celery, green peppers, and ditalini pasta rings.

Another aunt is in charge of the beans.

I am currently eating a turkey chili 🌶 I made with smoked tomatoes, onions, and elephant garlic, I made this afternoon, that is surprisingly good.

 

[barelfly]

Congrats on getting through that cook Phillip! That is some time spent getting ready!

And the chili looks great too!

 

[Bearsmoke]

Glad to see the drip pan under the meat working out for you. I've wanted to try that but the general consensus here was that it causes temp problems, looks like that may not be the case. Everything looks great! 

 

[old sarge]

Well done!

 

[LuvMyQ]

Impressive.  12 butts is a commitment!

 

[Bowfineater]

Was told to make food for 150ppl, questioned the number, was told “don’t want to run out”.  60 ppl show up, dis all this for free. 

That is all.

 

[LarryD]

Was told to make food for 150ppl, questioned the number, was told “don’t want to run out”.  60 ppl show up, dis all this for free. 

Ouch...

 

[EFGM]

Was told to make food for 150ppl, questioned the number, was told “don’t want to run out”.  60 ppl show up, dis all this for free. 

That is all.

Well Phil, you gained a tremendous amount of experience doing all those butts and I think that is an awesome thing to have. And hey, knowing that and seeing 60 people ate an awesome meal is rewarding in itself. Just knowing if you ever desired to feed 150 is something that you can do is also rewarding. Be proud of your accomplishment. It is a milestone that many do not have under their belt. You did what you were asked to do and obviously did it well. Congratulations!

 

[Bowfineater]

Yes I know, just a little irritated yesterday.  Personally I don’t really like reheated BBQ.  Everybody liked the food, untill recently here in MN, there was very few true BBQ restaurants.  Pulled pork was a pork butt braised in a crock pot and doused with super sweet sauce.  Out of total coincidence this was at vfw, in their banquet hall, and up front in the bar, that was the special.

My cousin said if he had known I was doing the food, he would have set me straight on the correct numbers.  Wish I thought of talking to him first.  My wife brought some to work today, interesting on hearing what people think of twice cooled down and reheated bbq.

 

[EFGM]

"interesting on hearing what people think of twice cooled down and reheated bbq."

Phil, I smoke my brisket, chicken and salmon, then vacuum package and freeze it. We eat those packets on average of 5 times a week and it's still better than most all Q places around. Doesn't count Franklin's of course. Eat well and saves us retired old folk a ton of $. Many on here do the same. Vacuum packed, frozen and reheated, give it another try.

 

[Limey]

+1 on Doug's observations. Thoroughly recommend reheating via sous vide if you have the equipment-no dirty pots and no loss of moisture.

 

[EFGM]

I forgot to mention that I wish I had been eating this good back when I was 40.