| Here are the butts getting ready to hit the pit. I pulled them out of the 'fridge for the amount of time it took for the fire to settle and the pit temp to even out at about 250. |
| Here are the first 2 butts headed for the pit. I re-rubbed right before cooking this time, I'm still not sure if I really liked the effect this gave but will likely try it again in a side by side to see for sure. |
| Big Butts for theCub Scout Blue & Gold Banquet 2/02 |
| These are the first 2 of 4 large pork butts that I cooked for the Febuary 2002 Cub Scout Banquet. I had a reprieve this year as the committee decided to do half pulled pork and half sliced ham heated for sandwiches. I bought 2 cryovacs (2 butts each) that weighed in at over 17 lbs apiece! These were the biggest butts I'd done to date. Here I was doing a little bit of trimming and applying the rub before chilling over night for cooking the next day. |
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| Here's the final product. This is a very good rendition of the color of the meat when it came off the pit. The bark was well developed and only slightly softened (the way *I* like it) by being wrapped while resting. |
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| Here are the butts several hours into the cook (first time the pit was opened.) The meat is cooking along nicely and the bark is developing well already. The butts had just been rotated. The butt on the top left of the picture was obviously a victim of careless rotation technique. |
| Here is the final product, the extra barky stuff that I save for MY sandwiches, a bowl of pulled pork and the collected juice that was saved, defatted and combined with some stock, cider vinegar and rub to make the reheating juice. Below is a picture of the cummulation of my work, 3 gallon bags full of delicious pulled pork!! I think some of my best ever. |