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Cooking for 125

Discussion in 'Food, Cooking & Tailgating Forum' started by Tomhusker, Sep 9, 2019.

  1. Tomhusker

    Tomhusker The Original Husker+ Fan

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    My son is getting married this Saturday. He and his fiance asked the wife and I to cater the reception, selecting pulled pork and my wife's homemade tater salad. They'd also like a couple of briskets as well.
    I started smoking the pork this past weekend, smoking half a dozen boston butts, then freezing them after pulling them. I'll start the other 6 when I get home from work on Thursday. I figure I need 50-60 lbs, cooked weight, in addition to the brisket.
    I've never tackled anything close to this amount of food. But the first batch turned out amazing and I'm feeling confident in the rest of it. I can fit up to 10 pork butts in my smoker at a time. They run anywhere from 14-18 hours in the smoker.

    I'll post pics of the spread once everything is set up, before anyone gets into it.
     



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  2. Hang_On_Sloopy08

    Hang_On_Sloopy08 Well-Known Member

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    You’re a brave man. Hope it turns out great!
     
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  3. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    Briskets and butts are pretty close in the low and low.

    Use whatever seasonings/rubs you like and low-n-slow brother.

    You'll know it's done when the temps are right and the probing action fells like butter imo.
     
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  4. Tomhusker

    Tomhusker The Original Husker+ Fan

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    I prefer a basic kosher salt and fresh ground pepper rub. I have multiple remote probes that I can monitor on my smart phone. I set the probes to 200 degrees and the alarm wake me up when they hit that temp.
     
  5. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    We talking briskets or butts here?

    If briskets I agree. If you're talking pork, you're doing it wrong my brother... :suds:
     
  6. Tomhusker

    Tomhusker The Original Husker+ Fan

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    I inject pork with an apple juice based injectin . I've tried rubs, but haven't found any that I like.
     
  7. PnkPanther

    PnkPanther Well-Known Member

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    S & P works just fine on Pork.
     
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  8. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    It does but I prefer my pork with a little sweet and heat.
     
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  9. ATL96Steeler

    ATL96Steeler Well-Known Member

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    I could go with S&P as a base rub on pretty much any meat, but I like a little twang, a little sweet heat myself on pork and for me brisket as well.
     
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  10. ATL96Steeler

    ATL96Steeler Well-Known Member

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    Do it man!

    Sound like some seriously good eating and a good time.

    Congrats on gaining a daughter in law!
     
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  11. Tomhusker

    Tomhusker The Original Husker+ Fan

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    I don't mind it once in a while. I can get heat and sweet from a sauce if I want it. Plus, I don't have to worry about screwing up a dozen pork butts if the rub I make doesn't taste very good. Like I said, I haven't found any that I like.
     
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  12. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    This makes sense if you don't like the rubs.

    I don't use usually sauce my pulled pork so I rely on the flavor and color/bark the rubs adds during the smoke.
     
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  13. ATL96Steeler

    ATL96Steeler Well-Known Member

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    Exactly...bbqing is not an exact science..you can get great out comes a number of different ways...part of the beauty of it imo.

    Enjoy the feast!
     
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  14. outofyourmind

    outofyourmind Oklahoma Sooners

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    I have found that extended cooking of butts can make them mushy.
    You might try, at another time, 6-7 hrs at a higher temp. probably around 350

    Fully cooked, fat rendered, firmer texture.


    But don't change until after the wedding. It's too important to mess up with experiments.
     
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  15. Tomhusker

    Tomhusker The Original Husker+ Fan

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    I've read up on the higher heat /shorter cook time method. Thought about trying it this time. But, like you said, this is too important to be experimenting .

    Just got the last 7 butts on the smoke. Might pull them out at midnight to finish in the roasting pans overnight.
     
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  16. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    I've done that before. Got home on a Friday night, smoked a butt for about 4 hours and finished it in the oven (wrapped) overnight at 200. It turned out awesome the next morning. :suds:
     
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  17. Tomhusker

    Tomhusker The Original Husker+ Fan

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    I just pulled the briskets off a few minutes ago. They were on the smoke for 23 hours. I hope they turn out OK, as they didn't get to 200 degrees internal temp. I decided to pull them after I couldn't get them out of their stall.
    I went to bed at 10:30 last night with them at 185 degrees internally. Woke up at 6:30 and they were still at the 185 mark. My temp graph showed no fluctuation for either brisket all night.
    They looked OK, but won't know the results until they rest for two hours and we slice.

    I'm never doing this much smoking at one time again. The stress might kill me....
     
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  18. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    Don't blame you man, that's a lot of meat!
     
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  19. Tomhusker

    Tomhusker The Original Husker+ Fan

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    First brisket is sliced. Kinda dry, but not too bad. It developed a thick, hard bark on the bottom. Maybe 1/8 inch thick. Not sure what made it do that. The second one doesn't appear to have that problem. Weird....
     
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  20. Wunder.Noid

    Wunder.Noid All your trophies are belong to Bama Supporting Member Level 3

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    Offset smoker? Maybe it was closest to the heat?