It was a butt weekend! I cooked pulled pork for our Fathers and Sons outing on Friday night for 80 people. I did half the meat and smoked a big pan of DT's baked beans. Everything was great.
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The Pulled Pork Thread
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"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Just for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt."I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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Originally posted by Drunk Tank View PostJust for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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At 225 I would have already put them on. I've had 18 hour butts. I'm doing two for the 4th. I'm giving myself 20 hours. They rest for a good 4 to 6 hours wrapped in the oven if they get done quickly.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Dang, Coach. Way to go. You are going to love that temp probe.
I agree with CJF. Rub them up and get them on right away. I am assuming you are using the Costco butts. I did pulled pork last weekend and I put them on at 4 am and the were at 190 at 2 pm the next day. Four hours in faux cambro and we served them at 6 pm. You are eating 6.5 hrs earlier so you would want to start them no later than 9:30 pm or so.
BTW, I did three butts last Friday and my buddy did the other three. I foiled at 190 and he foiled at 165 and then kept them at 225 until them hit 190. His final product was more moist than mine. I am going to try it that way next time."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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BTW coach, with those Costco butts I highly recommend using some skewers to hold together the loose ends where they take out the bone. Results in a more moist and consistent butt."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Drunk Tank View PostJust for future reference, the 135lbs of raw pork butt I smoked, yielded 68lbs of finished product. So the yield was almost exactly 50%, which is about right for pork butt."Yeah, but never trust a Ph.D who has an MBA as well. The PhD symbolizes intelligence and discipline. The MBA symbolizes lust for power." -- Katy Lied
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Originally posted by CJF View PostAt 225 I would have already put them on. I've had 18 hour butts. I'm doing two for the 4th. I'm giving myself 20 hours. They rest for a good 4 to 6 hours wrapped in the oven if they get done quickly.Originally posted by Jeff Lebowski View PostDang, Coach. Way to go. You are going to love that temp probe.
I agree with CJF. Rub them up and get them on right away. I am assuming you are using the Costco butts. I did pulled pork last weekend and I put them on at 4 am and the were at 190 at 2 pm the next day. Four hours in faux cambro and we served them at 6 pm. You are eating 6.5 hrs earlier so you would want to start them no later than 9:30 pm or so.
BTW, I did three butts last Friday and my buddy did the other three. I foiled at 190 and he foiled at 165 and then kept them at 225 until them hit 190. His final product was more moist than mine. I am going to try it that way next time.
Thanks guys, I put them on at 8 and plan on wrapping at 160 or so. Using the Co butts and closed up those loose ends.
also, thermoworks has a new model that is Bluetooth and Feeds temps to your phones. They were out of stock so I had to go with the standard.
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Originally posted by wuapinmon View PostWhat do yall do with all of those drippings? Are they too salty to use?"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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Originally posted by Coach McGuirk View PostWell, they are all wrapped now. This overnight cooking is for sucks.I'm your huckleberry.
"I love pulling the bone. Really though, what guy doesn't?" - CJF
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Originally posted by FN Phat View PostGood morning! Don't forget to post some pics. How do you like the Cowtown sauce? I have heard a lot of good things about it and was going to order some to try out.
3 of 4 (thanks thermapen!) are in the oven at 175. They are going to have to hold a while.
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Originally posted by Coach McGuirk View PostI love the cowtown. great flavor and cheap!
3 of 4 (thanks thermapen!) are in the oven at 175. They are going to have to hold a while.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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