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  5. Smoked Pork Butts for a Wedding

Smoked Pork Butts for a Wedding

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  • 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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