Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. Smoking & Grilling
  5. Smoked Pork Butts for a Wedding

Smoked Pork Butts for a Wedding

Scheduled Pinned Locked Moved Smoking & Grilling
41 Posts 15 Posters 1.3k Views 12 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • 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

                              Hello! It looks like you're interested in this conversation, but you don't have an account yet.

                              Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.

                              With your input, this post could be even better 💗

                              Register Login
                              Reply
                              • Reply as topic
                              Log in to reply
                              • Oldest to Newest
                              • Newest to Oldest
                              • Most Votes


                              Sponsored By:

                              Sponsored By Walton's Inc

                              Sponsored By:

                              Sponsored By Walton's
                              Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                              Meatgistics
                              X

                              Register Now For Complete Access To Meatgistics!

                              Sign In Register
                              • Login

                              • Don't have an account? Register

                              • Login or register to search.
                              • First post
                                Last post
                              0
                              • Home
                              • Walton's
                                • Home
                                • Seasonings
                                • Casings
                                • Packaging
                                • Supplies
                                • Equipment
                                • Smoking/Grilling
                                • Sales
                                • Giveaways
                              • About Us
                              • Topics
                                • Unread
                                • Recent
                                • Random
                                • Popular Monthly
                                • Popular All-Time
                                • Unsolved
                                • Solved
                              • Events
                              • FAQ
                              • Conv Chart
                                • Seasonings
                                • Cures
                                • Additives