Smoked Pork Butts for a Wedding
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Cabelas90 might want to see the posts in smoking and grilling: https://meatgistics.waltonsinc.com/topic/3968/grad-party-food?_=1631235995595
And after many hundreds of receptions, I respectfully say that people come for the food.
Best thing is that pulled pork is in no way degraded by freezing.
Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone! -
Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone!Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
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Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
Chef I am not a big injection fan, it just adds time to the cook as you have to erradicate that moisture out. That is also how I feel about spritzing large cuts of meats during long cooks, all you are doing is slowing the cook down by adding room temp liquid to it. But there isn’t a right or wrong way to burn meat, just 100 ways to skin the cat.
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Cabelas90 Please do update us. Just a suggestion, do one or two without an injection. I do not inject. I do a low and slow, 225’F, wrap at 155 to 160’F, and pull at 210.
I maintain that the low and slow method breaks down the connective tissue into sugars. I find this method to give very moist meat with that natural pork sweetness that can be masked with injections.
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Cabelas90 might want to see the posts in smoking and grilling: https://meatgistics.waltonsinc.com/topic/3968/grad-party-food?_=1631235995595
And after many hundreds of receptions, I respectfully say that people come for the food.
Best thing is that pulled pork is in no way degraded by freezing.
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Chef thanks for putting the link up. I didnt know how to do it. There was alot of good info you guys put on that thread and I appreciated it
kyle Any time. Feel free to ask anything you want to know, and even a few things you may not have thought of. LOL
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Chef fantastic info! I smoked 2 samples last night and didn’t take pictures. One with my own injection and one with pa’s black bull! This afternoon ill inject 150-160lbs and smoke them on a big offset smoker. Then I’ll let them rest. Shred and freeze.
I’ll try to remember to update with pictures!
Thanks everyone!Cabelas90 sounds like you’re going to be a busy busy man. Good luck on everything.
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Chef I am not a big injection fan, it just adds time to the cook as you have to erradicate that moisture out. That is also how I feel about spritzing large cuts of meats during long cooks, all you are doing is slowing the cook down by adding room temp liquid to it. But there isn’t a right or wrong way to burn meat, just 100 ways to skin the cat.
HerbcoFood said in Smoked Pork Butts for a Wedding:
Chef I am not a big injection fan, it just adds time to the cook as you have to erradicate that moisture out. That is also how I feel about spritzing large cuts of meats during long cooks, all you are doing is slowing the cook down by adding room temp liquid to it. But there isn’t a right or wrong way to burn meat, just 100 ways to skin the cat.
HerbcoFood But no way for the cat to like it - Jed Clampit
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Well last Friday night i injected all 150lbs of pork butts for the wedding reception. My neighbor insisted i use his big smoker and i was not going to turn that down. I got all 150lbs on that one smoker and then i did 1 for myself on the smoking brothers.
My wife made her self sick on pulled pork Saturday helping too shred and pack it!
I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings! -
Cabelas90 That’s what happens to me all the time too, that and I just eat it all!
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Well last Friday night i injected all 150lbs of pork butts for the wedding reception. My neighbor insisted i use his big smoker and i was not going to turn that down. I got all 150lbs on that one smoker and then i did 1 for myself on the smoking brothers.
My wife made her self sick on pulled pork Saturday helping too shred and pack it!
I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!Cabelas90 Understand about the hands. So how did everything turn out?
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Well last Friday night i injected all 150lbs of pork butts for the wedding reception. My neighbor insisted i use his big smoker and i was not going to turn that down. I got all 150lbs on that one smoker and then i did 1 for myself on the smoking brothers.
My wife made her self sick on pulled pork Saturday helping too shred and pack it!
I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!Cabelas90 Awful nice neighbor, looks like you did a great job smoking the pork butts. Lucky people at the wedding.
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Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.
Cabelas90 That’s a good yield. Must be very moist. Good Job.
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Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.
Cabelas90 How did your people count vs pork work out?
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I like pig butts and I cannot lie
You other brothers can’t deny
When a butt walks in with a juicy, crusty bark
And a big ol’ smoke ring
You get sprung!Dr_Pain said in Smoked Pork Butts for a Wedding:
I like pig butts and I cannot lie
You other brothers can’t deny
When a butt walks in with a juicy, crusty bark
And a big ol’ smoke ring
You get sprung!That’s great. You must be in the 40-50 year old range. Classic song when I was in school
hey vegetarians, my food poops on your food!
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Dr_Pain said in Smoked Pork Butts for a Wedding:
I like pig butts and I cannot lie
You other brothers can’t deny
When a butt walks in with a juicy, crusty bark
And a big ol’ smoke ring
You get sprung!That’s great. You must be in the 40-50 year old range. Classic song when I was in school
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glen Ill have to update everyone on that. The wedding is in the middle of October in Canada. My wife and I wont be able to go due to being un vaxed and baby #2 on the way. The home reception is the same weekend baby is due so we may not make it to that either. They are expecting 300 plus for the reception but it think we will have plenty!
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