37 lbs of pork butts yesterday


 
D

DennisM

TVWBB Pro
Had a sale at cash and carry, so I got 2 cryvac packs at 99cents lbs for boneless. My first time doing boneless, and besides learning that I should have tied them prior to putting them on (about an hour into it...I was like.I need to tie these huge butts) they came out wonderful!
Now I cant wait to explore the endless possbilities of the leftvoers (some of the butts were for neighbors..so I dont have that much)
 
I'm in a similar situation. Safeway had butts on sale 97 cents a lb so I also picked up 2 cryos for next weekend. The neighbors will be getting in on the action. How long did your cook take? I've not done an overnight cook yet but am an earlier riser so I normaly use the quick butt method cooking them for about 10-12 hours. Sure uses a lot of foil though.
 
Chris, I had them on about 0730, and took them off about 8PM. Lid temp of 250 the whole time, and I foiled them about 170 deg to hurry it up..it was getting a little late.

I normally would have them on about 0430.

I am about to make some enchiladas with some of them to give to my brother.
 
Hey fellas, I smoked my first butts last light too, and am going to serve pulled pork sandwiches, cowboy pinto beans, grilled corn on the cob, and biscochitos (Mexican cookies-grandmother's recipe, not Internet recipe) for Easter dessert. If anyone is interested, I can post cookie recipe.

I know I read a post about this before, but what is the best way to reheat the pulled pork?
 
Excellent; will do Dan. Thanks for the quick response
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by DennisM:
Chris, I had them on about 0730, and took them off about 8PM. Lid temp of 250 the whole time, and I foiled them about 170 deg to hurry it up..it was getting a little late.
</div></BLOCKQUOTE>
A little more heat can help. I did 2 7 lb butts yesterday. On at 7:30am, monitored the WSM for about 1.5 hours, adjusted vents so all 3 were open just a sliver, then had to leave until about 4pm. My wife called me to say that the WSM temp was at 275 about 10:30. when I got back home at 3:30, temp was still at about 275-285. The 1st was pulled at 195* at 5 and the other at 5:45. We ate at our regular eating time.(Important for the over 55 crowd) The pork pulled like butter,tasted great, no meat stuck to the bone and the bark was great too. Eating a sandwich now at work. No difference between these 2 butts and others cooked at lower temps IMO. Give higher heat a shot. IMO the only thing you have to lose is a few hours off the cook.
 
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