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

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Old 02-21-2007, 05:46 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, 05:54 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, 05:55 PM   #3
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That's a fantastic looking plate!!
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Old 02-21-2007, 05:57 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, 05:57 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, 06:01 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, 06:37 PM   #7
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Looks great Diva...
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Old 02-21-2007, 07:13 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, 08:44 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, 09:17 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.

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Old 02-21-2007, 10:52 PM   #11
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hanging out at the plateau 175

going to get some sleep for a few and them get up and check them
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Old 02-21-2007, 11:28 PM   #12
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Mike Mills thinks that bay leaves and cloves are a no no for some reason.

Looks very good Diva.
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Old 02-22-2007, 01:14 AM   #13
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well a few minutes ago my thermometer woke me right up.

So off I went to check on them.

Very happy to note all of them were between 194-197 F

So I just took them all off and brought them in. Best bark I have ever had so far.

Nice snack at 1 am LOL.

I foiled them over and put them in the oven to pull in a couple of hours




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Old 02-22-2007, 05:28 AM   #14
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Great looking butts, Diva. Good job.
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Old 02-22-2007, 06:21 AM   #15
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That looked great Diva! Are you willing to part with the bbq sauce recipe?
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Old 02-22-2007, 06:28 AM   #16
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That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.
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Old 02-22-2007, 06:37 AM   #17
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Quote:
Originally Posted by oct_97
That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.
Can't find bbq sauce recipe, only the injection recipe.
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Old 02-22-2007, 07:42 AM   #18
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Thank you all ! I am going keep the slather and sauce to myself. I am going to use them both next year for comps.

I still think that with the piedmont pan I would have had more bark.

Going to have to get those pans and get it built.
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Old 02-22-2007, 08:24 AM   #19
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[quote=Nick Prochilo]
Quote:
Originally Posted by "oct_97":2p9qez2q
That all looks terrific Diva, way to go.

The basting sauce and a vinegar sauce are from the mod on another forum. Both are in my post of Feb 10th in the sauce thread.
Can't find bbq sauce recipe, only the injection recipe.[/quote:2p9qez2q]

This is all I have Nick:

Here’s a couple of sauce recipe’s from the moderator of another forum. I use the first as an injection sauce with butts and sprinkle it on the butts while pulling.


Smokin Okie's Pulled Pork Baste & Serving Sauce
(makes about 5 cups)

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)

Heat all of the ingredients in a nonreactive pan (the acid in the vinegar will react with some pans be careful) Bring it to a boil, reduce and simmer for 15 min.


Vinegar Mop for Pulled Pork (Also called an Eastern Carolina Sauce)

2 cups cider vinegar

1/2 cup brown sugar (packed)

2 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)

2 tablespoon red pepper (crushed)

1 teaspoon cayenne (I've also used Hungarian Paprika)

Don't need to cook this sauce, just combine, let sit overnight. Put this on your Butt, it'll go wild.
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Old 02-22-2007, 09:44 AM   #20
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Those looked great Diva
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