50 pounds of pork is a lot for me - BBQ Central

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Old 02-21-2007, 04:46 PM   #1
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50 pounds of pork is a lot for me

Working on pork today. Lots of it (well at least for me)

50 lbs of pork butts and one tenderloin went on earlier.

I injected using oct_97 own injection recipe:

4 cups apple juice
· 1/2 cup Worcestershire sauce
· 4 tablespoons cider vinegar
· 2 tablespoon dry mustard
· 4 tablespoon brown sugar
· 3 bay leaf
· 6 cloves of garlic
· 2 teaspoon ground ginger
· 1 teaspoon cayenne (I sometimes use Hungarian Paprika)
· 1/2 teaspoon ground cloves (the secret ingredient)

Now not being a huge fan of cloves I asked for his advice and subsequently cut the clove amount in half.

We just finished dinner:


I must say this tenderloin was one of the most flavorful due in large part to the injection.

These are still cooking away:



There are 4 butts just a tiny bit over 50 lbs. I am amazed the WSM can handle that much woohoo.

I expect them to come off about 1am.

Thank you John for an amazing recipe. Your advice is also appreciated.
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Old 02-21-2007, 04:54 PM   #2
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Diva, It all looks good.
That injection looks close to one I got from a BBQ friend a good while back. I may have to revisit it, or use this one soon.
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Old 02-21-2007, 04:55 PM   #3
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That's a fantastic looking plate!!
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Old 02-21-2007, 04:57 PM   #4
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Quote:
Originally Posted by Captain Morgan
That's a fantastic looking plate!!
I have a plate that looks "just like that one". LOL

Yes, I know what you meant
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Old 02-21-2007, 04:57 PM   #5
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Diva that looks awesome!
Is that some kind of slather on the butts or just the rub.
(My eyes are getting bad )
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Old 02-21-2007, 05:01 PM   #6
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Thank you all.

Before anyone thinks I served that with ketchup it is a Chipotle BBQ Sauce chutney that I made. Basically a simple BBQ sauce with some fruit always tastes good with the pork.


Well it is a slather.

I like the slather a lot and I am not foiling them. It works for me. I just need to get the piedmont pan built then I won't have to worry about the water and hopefully build a better bark.

1 of the butts are for pulled pork chili for the weekend and the other 3 are going to be shredded vac sealed and frozen for a family occasion.
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Old 02-21-2007, 05:37 PM   #7
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Looks great Diva...
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Old 02-21-2007, 06:13 PM   #8
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Quote:
Originally Posted by Finney
Diva, It all looks good.
That injection looks close to one I got from a BBQ friend a good while back. I may have to revisit it, or use this one soon.
Bill?
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Old 02-21-2007, 07:44 PM   #9
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Nice cook Diva!....... that sure is a FULL WSM!!!!!

The shake & bake chicken I had for supper just doesn't do the trick after seeing those butts! thanks.... now I'm hungry again.
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Old 02-21-2007, 08:17 PM   #10
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Jody said, "You can smoke 50 lbs at a time? In our little smoker? Then we wouldn't run out so soon!"

Our 2 refrigerators' freezer compartments won't store that much! I can't afford $500 for a freezer right now! (I gotta stop reading the forums out loud.)

Nice cook, Diva. That plate of food looks great.

--John
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