Pork Butt...the 72 hour story

[Chez Bubba]

Well, just finished up last night & I'm beat! We have 300# meat total for the (Indy) 500 and 110#'s of that is butt for pulled pork. We defrosted it Saturday, spiced <b>HALF</b> of it Monday PM, put it in the Bradley's Tuesday AM, cooked all day & got done around midnight.[V] Spiced the other half Monday PM & repeated same on Tuesday, finished around 9PM. Tonight, I'm just cleanin' up the mess.

Next time, I'm going to start cooking right before I go to bed & wake up to a wonderful smell, then shred in the AM. I think it will be a whole lot more enjoyable when you can sleep through the major part of the smoke.

As much as a pain it was, there's nothing better than that meat just falling off the bone![:p]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Bassman]

Kirk I'm proud of you. What a task smoke'n that much meat!I think I can actually smell it from here[:p]. next time You need to get yourself a digital camera and post some pics.

<i><font color="blue"><b>Jack</i></font id="blue"></b>

[Fuzzybear]

100lbs of pork!  [:p]  Didja go swimmin' in it??  LOL!  Rotate the staff during the cooking process next time!

"A mans got to know his limitations"
Glendora, CA - USA!

[BrentK]

Kirk,

<u></u><i></i>Holy Smokes <i></i><s></s>that's alot of meat.  Is that just for tailgating??  You must have alot of friends with that much smokin going on!!  Pic's would be a great idea.

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Rotate the staff during the cooking process next time!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[Beavis voice]Uhh-huh-huh-heh-heh-huh[/Beavis voice]

[][][]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[MallardWacker]

That what they ment by "kicking Butt".

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Smokin Joe]

Hey Chez,

Did you find that the meat dried a bit after being pulled?  My legs were extremely moist and tasted awesome, but I pulled mine the morning of the event and found that they dried out a bit before I served...

Any suggestions?

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
http://www.carolinesrub.com

[Chez Bubba]

Yep,

After pulling we mixed in some Vaunted Vinegar Sauce from Smoke & Spice's book (pg 292). You'd be surprised how little it actually flavors the meat but keeps it nice & moist.

We even packed ours into tubs, froze it & reheated in crockpots for the big Indy smoke. Just as juicy & tender as the day we smoked it.

You didn't cut off the fat cap before shredding did you? All that lusciousness needs to be shredded in too.

Kirk (the first one[])

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[swede]

If you pull your pork and hold it for any length of time, and you are worried about it being dry, try adding a little chicken broth-apple juice. ( 50-50 mix)

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by swede</i>
<br />If you pull your pork and hold it for any length of time, and you are worried about it being dry, try adding a little chicken broth-apple juice. ( 50-50 mix)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Or some Jergens![][][]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[David6340]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Smokin Joe</i>
<br />Hey Chez,

My legs were extremely moist and tasted awesome. Any suggestions?

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
http://www.carolinesrub.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> I'm new to this board but I don't think we've addressed this type of topic before![]

[MallardWacker]

Gee Wizz Batman, I don't want that to happen again.  

Kirk, you have a way about catching the small, fine and important nuggets that lay between the lines of all our posts.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[BigSmoker]

[/quote]Or some Jergens![][][]

LOL!![}:)][][][]

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by David6340</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Smokin Joe</i>
<br />Hey Chez,

My legs were extremely moist and tasted awesome. Any suggestions?

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
http://www.carolinesrub.com
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> I'm new to this board but I don't think we've addressed this type of topic before![]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[][]And yet, this one flew right over my head![][]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?