Cliff H.
Master Chef
For the last 5-6 years I have smoked 16-20 butts and vacumed sealed them for reheating in Nashville. This year I smoked 20 butts. 133 lbs. Have you have ever wondered what 133 lbs of butts look like in an 18cf refrigerator ?????????
LIke this:
I have to use two smokers cuz I am using these weapons :
I started on Tuesday night. The first twelve were ready to come off the next morning by 9:00. Then I reloaded lump and wood and added ten butts to the smokers. These butts were all about 6 lbs each which is small but it did allow me to get four on each level of my UDS with some wiggle room.
I rested the first twelve in a dry cooler for about four hours while the second round cooked. I honestly believe that the long rest time makes all the difference in the world. Everything was off by 10:00 Wed night.
This makes it all worh while:
This is what 84 lbs of pulled pork looks like in an 18 cf refrigerator:
( I was as suprised as anyone at the high yield ratio)
The only issue I had to do with cooling the hot finished product down. My fridge just doesn't have what it takes to quickly drop the temps on that much mass.
How do ya'll think it would be best to handle this problem ?
I had meat that was still around 60 deg after spending six hours in the fridge. No one died but I need to fix this problem for next time.
LIke this:
I have to use two smokers cuz I am using these weapons :
I started on Tuesday night. The first twelve were ready to come off the next morning by 9:00. Then I reloaded lump and wood and added ten butts to the smokers. These butts were all about 6 lbs each which is small but it did allow me to get four on each level of my UDS with some wiggle room.
I rested the first twelve in a dry cooler for about four hours while the second round cooked. I honestly believe that the long rest time makes all the difference in the world. Everything was off by 10:00 Wed night.
This makes it all worh while:
This is what 84 lbs of pulled pork looks like in an 18 cf refrigerator:
( I was as suprised as anyone at the high yield ratio)
The only issue I had to do with cooling the hot finished product down. My fridge just doesn't have what it takes to quickly drop the temps on that much mass.
How do ya'll think it would be best to handle this problem ?
I had meat that was still around 60 deg after spending six hours in the fridge. No one died but I need to fix this problem for next time.
