40 lbs of pulled pork

[certified106]

This weekend we had a small family Get together out at my parents farm and I volunteered to cook for everyone. On Friday night I grilled a bunch of chicken and potatoes for everyone nothing special just rubbed down with a home made rub. Then Friday evening I spent the rest of the night prepping for Saturday's meal which included homemade slaw, potatoes, 2 different types of BBQ sauce, 40 lbs of smoked pork butt, grilled corn and the list goes on......Sorry I don't have a ton of great pictures but I was so busy prepping and cooking that I kept forgetting to take photos as I went. The ones that I did get were taken with my crappy camera phone. Enjoy

4 - 10lb Butts prepped for Saturday.
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Saturday Morning 4:30am right before going on the smoker
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Right after throwing on the Butts I went in and prepped 6 Fatty's. I forgot to take pictures of them and when I pulled them off they went so fast this is the only shot I got.

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The Butts cooked at 225° for right at 12 hours and here is the shot of them coming off to get foiled for 1.5 hours.

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First one I pulled. That creamy coleslaw recipe that I used with the Tarragon vinegar is incredible! It's the second time I used it for a group of people and everyone raves about the flavor.

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[Adios Pantalones]

You complete ass. Now I'mmo be hungry all day

 

[thewoodlands]

Looks great certified106, wait until Scotty Overkill sees this, firepit action again.

zap

 

[DAKSY]

Nice! I smoke em on my Big Green Egg & needless to say, there are NEVER any leftovers.
Whaddya using for the rub?

 

[Eatonpcat]

Looks wonderful!

 

[Jags]

I see you use the same approach to the rub as I do. "Slap it on till no more will stick".

Mmmmm....I loves me some pulled pork.

 

[begreen]

How about 100 pounds of pulled pork?

 

[Jags]

That needs to be left in the smoker for many more hours.

 

[Shadow&Flame]

That’s beautiful man (sniff...wipes tear from eye)...just beautiful. A fat man salutes you!

 

[firebroad]

So...how much is left?
My family--gone in 60 seconds.

 

[fishingpol]

Fire and food. Damn fine work there. Thanks for getting everyone worked up now.

 

[Thistle]

damn damn DAMN you I say!


Looks great Certified,I'll bet they're still talking about how good it tasted.

 

[Lewiston]

Nicely done!
This week's BGE item is brisket.

 

[Dix]

I wanna hear more about the slaw. Ive been playing with a red cabbage mix, with makes things interesting.

And also more info on the rub, please

 

[Lewiston]

Asking for a BBQ rub recipe can be a dangerous proposition.

 

[certified106]

Nice! I smoke em on my Big Green Egg & needless to say, there are NEVER any leftovers.
Whaddya using for the rub?

The BGE is on my wish list but outta my price range for now. You have to cook on a kamado style cooker to really get how awesome they are. Barely used any lump at all to run that thing for darn near 16 hours on Saturday

The rub is pretty basic but that is how I like it on pulled pork. Here is the recipe.

1 cup coarsely ground sea salt
1 cup packed brown sugar
3/4 cup paprika
1/4 cup chili powder
1/4 cup onion powder
1/4 cup garlic powder
1/3 cup ground black pepper
2 teaspoons dry mustard

 

[certified106]

I see you use the same approach to the rub as I do. "Slap it on till no more will stick".

Mmmmm....I loves me some pulled pork.

LOL, Is there another way??

 

[Eatonpcat]

LOL, Is there another way??

Wish there was a triple like button, I couldn't have said it less sarcastically or better than that!

 

[certified106]

I wanna hear more about the slaw. Ive been playing with a red cabbage mix, with makes things interesting.

And also more info on the rub, please

The slaw recipe is one of my favorites, thanks goes to a friend of mine JM . The key ingredient is the Tarragon and it gives it different element of flavor. The recipe calls for 2 tsps of the vinegar but I have had to add up to 6 to get the flavor right. Kind of mix it up put the dressing on the slaw and then add the vinegar until you are happy with the taste. The majority of the time I have at least 4 tsps in it.

Ingredients

1 head of cabbage
1 carrot
1/2 cup chopped onion
3 tablespoons vegetable oil
2 teaspoons tarragon vinegar
1 1/4 cup mayonnaise
1/2 cup sugar

 

[fishingpol]

Fatty's?(pic #6) Elaborate if you could. I need some barbecue schoolin' on that term.

 

[StihlHead]

Nice pulled BBQ pork there. If I was not eating BBQ chicken (right now) that I smoked at my brother's yesterday, I would be envious. We slow cooked 4 birds with half apple, half alder pellets on his Brinkmann grill. Damn fine eats. I was going to get a fat pork butt and make pulled pork, but I got too late a start for that yesterday.

 

[certified106]

Fatty's?(pic #6) Elaborate if you could. I need some barbecue schoolin' on that term.

Here is a better picture of one

You start by basket weaving a little over a pound of bacon into a sheet, then roll sausage over the bacon sheet, place your favorite ingredients in the center of the sheet (such as green peppers, onions, and cheese) then roll the whole thing into a log and smoke it for around 2 hrs at 225-250. Then there are also naked fattys which are just a plain roll of sausage placed on the smoker.

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[DAKSY]

Here is a better picture of one

You start by basket weaving a little over a pound of bacon into a sheet, then roll sausage over the bacon sheet, place your favorite ingredients in the center of the sheet (such as green peppers, onions, and cheese) then roll the whole thing into a log and smoke it for around 2 hrs at 225-250. Then there are also naked fattys which are just a plain roll of sausage placed on the smoker.

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They are also known as "Bacon Explosions" & "Pork Bombs".. Google either one & you will find both How-To videos & recipes. I like em with crumbled bacon, apple chunks & cheese in em, myself...Of course you need a side dish of LIPITOR...

 

[ScotO]

How in the SAM HELL did I miss this thread yesterday???? I cant begin to tell you how delicious that stuff looks, certified! As I clean up the slobber off of the table in my breakroom at work, I have to say that has me frigging hungry as a hog. Thanks for getting me all riled up again! Keep those pics coming and thanks for sharing the recipes.

 

[Defiant]

No fat in this dish

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