40 lbs of Butt!

[Vette10R]

Two more done at 14.5 hours in and one is left, shouldnt be long!

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[Vette10R]

Ok guys, first butt came off at 13 hours, second two came off at 14.5 and finally butt came off at 16 hours. Everything is shredded, vacuum sealed and in the fridge for the party tomorrow!!

I hope it all reheats well and is nice and tastey for everyone. This is my first big cook and I feel it turned out pretty good so far!!!

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[SmokeVide]

Nice work, looks great! If you're serving a crowd, avoid the temptation to over-season or over-sauce it. Keep it mild, and let the smoked pork goodness shine through. You're gonna be tomorrow's hero!

[Vette10R]

Nice work, looks great! If you're serving a crowd, avoid the temptation to over-season or over-sauce it. Keep it mild, and let the smoked pork goodness shine through. You're gonna be tomorrow's hero!

All I want is for it to reheat nice and juicy! I'll have some seasoning and sauces for people to use on there own but I won't add it. The smoke ring is decent, I think it could have been a little more but it is what it is. Juiciness is what I'm after right now.

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[bbqking01]

Super good looking butts there

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[SMOKE FREAK]

First one is done, the others are at around 180 internal temp. This one hit 195 and my instant read slid in and out with ease! I have it on the counter under a tent of foil. How long should I let it sit before i shred it and vacuum seal it?

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How ever long it takes to cool to the point that you can shred it without burning your hands...At least an hour...

[JEBIV]

Damn fine job

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[HoosierKettle]

Looks great!  Nice job.

If you need more juice before or during serving, add a little apple juice.

We had a graduation party catered by a local guy not long ago and he brought 75lbs of pork split between 2 18qt nesco cookers.  He said he adds apple juice to the pork to keep it juicy for the duration. It worked really well. Juicy and tender and warm trumps all else when feeding a crowd. I haven't tackled anything as big as what your doing. Looks great and I'm sure it will be a big hit.


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[1buckie]

Good show!!!
Apple juice works ok, just add a little at a time (maybe warmed a little so it doesn't chill your product)
Another good liquid is mojo criollo - Mexican bitter orange.......not really bitter tasting at all, just made from those oranges....
Lightly spiced, not heavily citrus, just right for pork.....any Hispanic market & likely most regular grocers depending on where you are....

[Vette10R]

Thanks again for the help and comments like usual! The cook turned out great, I got tons of compliments from everybody. Even my grandma said shes been eating pulled pork for 77 years and this was the best she ever had! There wasnt even one scrap of left overs!

I think I'm about ready to graduate to a brisket, hopefully soon I'll get a cook going with that!

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[foshizzle]

Nicely done. So how many people did the 40lbs of butts end up feeding and how did you end up reheating?


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[Vette10R]

I dont know exactly how many people made it out but I would guess around 50-60. We had two Turkey fryers with water boiling, I dropped the sealed bags in for bit and that was it. Pretty simple reheat!

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[foshizzle]

Good to know.  Might have to cook for an overnight camp with about 60 people, mostly teenage boys.  I know the WSM 18 can handle 4 butts but might have to add a 5th.  Thanks for the post.

[Big Dawg]

Depends on how tough your hands are ! ! !

I usually wait until they're down to about 140º.





BD