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Pulled pork, pulled pork and more pulled pork...

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  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1530
    • Northern Mn

    Pulled pork, pulled pork and more pulled pork...

    I've done nearly 300lbs of pork butts the last few weeks for grad parties in the month of June. Now 80lbs more going on the smoker today for a bean bag tournament I have been cooking for the last few years in Wisconsin. Plus doing a couple briskets on site Saturday.
    Here is a pic of the ones going on today. Just put them on the smoker a hour ago. I started to only put some rub on the fat cap and leaving the rest bare. I don't think pork butts benefit much from a rub on the surface during a extended cook. As the fat renders you lose the rub anyhow. I develop a bark through the natural process enhanced with spritz. I've done it this way the last few times and it seems to bear my theory out. I add rub after it's been pulled before I vac seal.

    I will try to keep this updated as I go.

    Click image for larger version  Name:	10 butts.jpg Views:	1 Size:	398.9 KB ID:	530829
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 4422
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    What? Wisconsin and no Brats!

    Comment

    • Scout789
      Club Member
      • Jun 2018
      • 138
      • Texas Gulf Coast
      • Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
        Grill: Lyfe Tyme 16" Diameter X 24" Long.
        Thermometer: Maverick ET-732 and XR50
        For smoking, I am a committed stick burner.
        For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.

      #3
      That's a lot of pork to pull! I don't envy all the pulling you will be doing. Those sure look good and thanks for the thoughts on the rub.

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        My hands are aching just thinking about that!

      • texastweeter
        texastweeter commented
        Editing a comment
        pull the bones out and drop them in a sausage mixer. Pulls in seconds.
    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1530
      • Northern Mn

      #4
      It takes a lot of rub to cover 80lbs of pork butts if you are laying it on heavy on all sides and then I found myself adding more after it was pulled. I'm not sure I even need it on the top. Plus i pan them with some dark beer in the bottom when they get to 160 or 170 or when I hear a lot of juices sizzling off the tuning plates. I hate to lose too much of those juices.
      The juices mix with the beer to add another flavor layer.

      Rub is not cheap to make or buy I bet I'm saving 70% of the amount of rub I use by this method without any noticeable loss in taste or quality.

      Comment


      • Scout789
        Scout789 commented
        Editing a comment
        I'm gonna have to try the beer trick! That sounds interesting.

      • Troutman
        Troutman commented
        Editing a comment
        I like beer

      • texastweeter
        texastweeter commented
        Editing a comment
        so you are just counting on the pellicle for the "bark"?
    • Frozen Smoke
      Club Member
      • Nov 2017
      • 1530
      • Northern Mn

      #5
      Things are moving along about 4 and a half hours in.

      Click image for larger version

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      Still have a empty shelf on the smoker so I threw some red taters on for later. Rubbed in oil and seasoned with maple garlic rub and black pepper.

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      All smoked and ready to be cut up and thrown on the flat top to be eaten later.

      Click image for larger version

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      What the heck might as well throw some wings in the brine as long as I'm going to be tendin' the fire all day I might get hungry!

      Click image for larger version

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      Comment

      • Frozen Smoke
        Club Member
        • Nov 2017
        • 1530
        • Northern Mn

        #6
        Originally posted by Scout789 View Post
        That's a lot of pork to pull! I don't envy all the pulling you will be doing. Those sure look good and thanks for the thoughts on the rub.
        Not that bad actually the wife and I can usually do 70lbs or so in about a hour. Thats pulled vac sealed marked with weight and date and into the freezer. This should not take much longer.

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 6578
          • Bottom of Winnebago

          #7
          Hey, can ya make me some pulled pork? I’m in Wisconsin.

          Comment


          • Frozen Smoke
            Frozen Smoke commented
            Editing a comment
            Be happy too! If you're gonna cook for one Packer fan might as well cook for them all!!
        • Frozen Smoke
          Club Member
          • Nov 2017
          • 1530
          • Northern Mn

          #8
          Moving along the chicken wings came out of the brine and got seasoned with Gary Wiviott's BBQ rub from the Spice House. Different blend got some herbs and some heat. Then glazed with Blue Hogs Championship sauce.

          Click image for larger version  Name:	9 wings done.jpg Views:	1 Size:	520.6 KB ID:	531110

          They were excellent! My son and I pretty much devoured those bad boys!

          Then the butts started to hit their stride and they were ready to be panned. Poured some beer in the pan and back in the smoker. I do not cover them in the pan.

          Click image for larger version  Name:	9 butts panned.jpg Views:	1 Size:	324.4 KB ID:	531111

          So a few wings and a couple beers later they started to get to the 205 to 210 mark. Ready to be pulled off.

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          All pans got foiled and into the Cambro for a goods night rest! Be pullin' in the morn!

          Click image for larger version  Name:	9 cambro.jpg Views:	1 Size:	178.9 KB ID:	531114

          took about 12 hours to get the 80lbs done. The smoked taters are gonna get cut up in the morning and hit the flat top for some steak and eggs breakfast before the wife and I pull and bag!!

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Totally awesome!!

          • Troutman
            Troutman commented
            Editing a comment
            Look at you with real deal cambros. I like !!! And oh by the way, you can keep the pork butt, I'll take those wings....yummy !!!

          • holehogg
            holehogg commented
            Editing a comment
            Cutting edge stuff will gladly go to war with you any day.
        • Bob's BBQ
          Club Member
          • Jan 2016
          • 470
          • Wisconsin

          #9
          Nice cook!

          Comment

          • Stevo
            Club Member
            • Jul 2016
            • 477
            • Georgetown, TX
            • Cookers:
              • RecTec RT-590 Stampede Pellet Grill
              • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
              • Camp Chef PG24 DLX Pellet Grill
              • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
              • Weber Genesis E310 Propane Grill with GrillGrates
              Accessories:
              • A-MAZE-N Smoke Tubes
              • Thermoworks Thermapen Mk4
              • Thermoworks Smoke Cooking Alarm
              • Thermoworks Big & Loud Timer
              • IR surface temp probe

            #10
            Wow. I feel humbled. Great job!

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1530
              • Northern Mn

              #11
              Troutman I got that set as you see it for $125 off Craigslist. I search catering or cater as keywords and NSF is another good keyword sometimes you can turn up gems like this.
              So on with the project! Lets get the pull started.

              Bone falls right out.

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              Lots of juice in the pan that gets absorbed back in.

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              That juice was about a half inch deep. One pan pulled!

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              Meant to post this earlier in the sequence. This is after just over 14 hours in the cambro. I love those things. The last thing I wanted to do after a 12 hours cook was have to pull 84lbs of butt. Nice knowing I can go overnight and it makes better product imo.

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              So finally finished up. 46lbs all vac sealed and marked by weight. This way the customer only needs to open the bags they need they can freeze the rest.

              Click image for larger version

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              Comment

              • ribeyeguy
                Charter Member
                • Jun 2015
                • 1244
                • S. E. Wisconsin
                • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

                #12
                So where in Wisconsin is this bean bag toss? I'll show up if I get to eat some of that pulled pork! Looks delicious!

                Comment

                • HawkerXP
                  Club Member
                  • Jul 2016
                  • 3915
                  • Northern Virginia
                  • 3 Weber kettles, and a PBC
                    Thermopop
                    Dot w two probes
                    Slo n Sear
                    Cold beer

                  #13
                  I don't like asking so you don't have to answer. How much do you charge? And how? By the pound? or...? I saw a place in southern VA advertising $30 per butt. No idea the weight.

                  Comment

                  • Frozen Smoke
                    Club Member
                    • Nov 2017
                    • 1530
                    • Northern Mn

                    #14
                    Originally posted by HawkerXP View Post
                    I don't like asking so you don't have to answer. How much do you charge? And how? By the pound? or...? I saw a place in southern VA advertising $30 per butt. No idea the weight.
                    First off I don't do this for a living. I just enjoy doing it. If somebody just wants pulled pork and nothing else I charge $5.50 a pound of finished product. If it'a a event like a wedding or a grad party where I have to cook on site I source all the food that i'm cooking or providing and if the food bill is $500 I charge that much to cook it and then add a premium on top of that to cover things like rubs. wood for the smoker gas for the propane steam table etc. Like I said i don't do this for a living.

                    I do this for friends or friends of friends etc. I don't advertise and I don't go around presenting myself as a caterer. Most of the times I'm just cooking meats and sides are provided by guests.

                    Comment


                    • HawkerXP
                      HawkerXP commented
                      Editing a comment
                      Thanks. Just wondering as I've done a few cooks for friends. Charged them the price of meat + a bag of charcoal and some rehydration.
                  • marshall
                    Club Member
                    • Jul 2017
                    • 270

                    #15
                    nice write up and pics. thanks for sharing, your setup and food look fantastic!

                    Comment

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