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  5. Smoked Pork Butts for a Wedding

Smoked Pork Butts for a Wedding

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  • kyleK kyle

    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

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #25

    kyle Any time. Feel free to ask anything you want to know, and even a few things you may not have thought of. LOL

    1 Reply Last reply
    1
    • C Cabelas90

      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!

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #26

      Cabelas90 sounds like you’re going to be a busy busy man. Good luck on everything.

      1 Reply Last reply
      0
      • HerbcoFoodH HerbcoFood

        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.

        YooperDogY Offline
        YooperDogY Offline
        YooperDog
        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
        wrote on last edited by
        #27

        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

        1 Reply Last reply
        0
        • C Offline
          C Offline
          Cabelas90
          Team Blue
          wrote on last edited by
          #28

          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!
          smokers.jpg
          Butts.jpg
          I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

          ChefC B craigriceC 3 Replies Last reply
          8
          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #29

            Cabelas90 That’s what happens to me all the time too, that and I just eat it all!

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

            1 Reply Last reply
            1
            • C Cabelas90

              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!
              smokers.jpg
              Butts.jpg
              I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #30

              Cabelas90 Understand about the hands. So how did everything turn out?

              C 1 Reply Last reply
              0
              • C Cabelas90

                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!
                smokers.jpg
                Butts.jpg
                I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #31

                Cabelas90 Awful nice neighbor, looks like you did a great job smoking the pork butts. Lucky people at the wedding.

                1 Reply Last reply
                1
                • G Offline
                  G Offline
                  gus4416
                  Team Blue
                  wrote on last edited by
                  #32

                  Very nice job I understand the pitcure thing I bet you were busy

                  1 Reply Last reply
                  1
                  • Dr_PainD Offline
                    Dr_PainD Offline
                    Dr_Pain
                    Sous Vide Dry Cured Sausage Traeger Team Blue
                    wrote on last edited by
                    #33

                    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!

                    kyleK 1 Reply Last reply
                    5
                    • ChefC Chef

                      Cabelas90 Understand about the hands. So how did everything turn out?

                      C Offline
                      C Offline
                      Cabelas90
                      Team Blue
                      wrote on last edited by
                      #34

                      Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.

                      ChefC G 2 Replies Last reply
                      1
                      • C Cabelas90

                        Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #35

                        Cabelas90 That’s a good yield. Must be very moist. Good Job.

                        1 Reply Last reply
                        1
                        • C Cabelas90

                          Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.

                          G Offline
                          G Offline
                          glen
                          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                          wrote on last edited by
                          #36

                          Cabelas90 How did your people count vs pork work out?

                          Give a man a fish and he eats for a day
                          Teach a man to fish and he drinks beer for a lifetime

                          C 1 Reply Last reply
                          0
                          • Dr_PainD Dr_Pain

                            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!

                            kyleK Offline
                            kyleK Offline
                            kyle
                            Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                            wrote on last edited by
                            #37

                            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!

                            Dr_PainD 1 Reply Last reply
                            0
                            • kyleK kyle

                              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

                              Dr_PainD Offline
                              Dr_PainD Offline
                              Dr_Pain
                              Sous Vide Dry Cured Sausage Traeger Team Blue
                              wrote on last edited by
                              #38

                              kyle You NAILED it! I just turned 50 this year 😉

                              1 Reply Last reply
                              1
                              • G glen

                                Cabelas90 How did your people count vs pork work out?

                                C Offline
                                C Offline
                                Cabelas90
                                Team Blue
                                wrote on last edited by
                                #39

                                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!

                                G 1 Reply Last reply
                                0
                                • C Cabelas90

                                  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!

                                  G Offline
                                  G Offline
                                  glen
                                  Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                                  wrote on last edited by
                                  #40

                                  Cabelas90 Thanks, I probably missed or more likely forgot the date LOL

                                  Give a man a fish and he eats for a day
                                  Teach a man to fish and he drinks beer for a lifetime

                                  1 Reply Last reply
                                  1
                                  • C Cabelas90

                                    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!
                                    smokers.jpg
                                    Butts.jpg
                                    I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

                                    craigriceC Offline
                                    craigriceC Offline
                                    craigrice
                                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                    wrote on last edited by
                                    #41

                                    Cabelas90 I buy the cheep nitrle gloves from hbf then use them for mixing and seasoning and can easily discard them

                                    1 Reply Last reply
                                    1

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