Frozen Butt Bowl..

[squirtthecat]

Pork Butts were 1.29/lb this week.   Time to get busy.

6 in the office freezer.



Another 3.



4 more in my upright freezer.   (yeah, I know.............)




15 pounds is for a friend's Superbowl party, the rest is headed to the office cafeteria.




The usual suspects...   Brer Rabbit and dumpster rub.




BRRR!!




5 on the MAK.




4 on the Traeger.




2-ish hours of smoke, and I just bumped both pits to 225°-240°.   We'll check back in the morning!

--

[cue the sunrise]

--

12 hours later..



Yeah, we're done.



Love that color..



MAK butts were coming out of the stall when the auger ran dry.   I caught it just as it was cooling down and reloaded/restarted it.




The Traeger load is foiled up and resting in my Nebraskan Cambros.  Under the watchful eye...




I took the top rack butts off of the MAK and put them in the Traeger.   They were still around 160°.    We'll check back later..

[squirtthecat]

Getting closer.. 



That back left corner one is done.   Quite a bit hotter over there.   I'm toying with the idea of getting a fan kit from Smoke N Stuff to get a 'tornado' effect going on in there for bigger loads.

[smokeasaurus]

Nice!!!!  I would definitely be at the cafeteria on Monday and Wednesday if I could!!!!!!!!!!!!

[smoker pete]

Great looking Butts Pat    That's going to be some great munching!!

Any reason why the MAK Butts cooked slower?  Was it due to having 5 vs 4 butts or the fact that the MAK 1 Pellet Boss Controller holds a tighter temp?  Either way, it was a beautiful job ... Now the fun starts ... Pulling all that Pork 

[squirtthecat]

Ok...   Just 3 remain.



Kitchen is getting crowded.   




Get my pork pullin' assembly line ready.




Even going from the frozen state, we get a nice smoke ring.




First 10 pounds.




5 pounds (give or take) in each bucket.




Next 10.




One more. (steam fogged up my camera lense)




Roughly 32 pounds, ready to freeze.   (the small white bucket had some stragglers, so it is in the fridge)




The counter surfer was banished to the laundry room.. 




The last 3 are all around 180°, so they'd better hurry the heck up.   We have dinner plans tonight.

[squirtthecat]

2 more hit 200°...   I'll let them rest for an hour or so.     One to go.

[squirtthecat]

Last bunch pulled.. 



1 bucket in the fridge, the other 2 in the freezer.     That's it for the day.   

I'll start the last 4 butts when we get home from dinner/drinks/a few rounds of pool/drinks/band/(drinks).   

[squirtthecat]

But wait...   There's more!

Got these on around 1 this morning.   Managed to snap a number of pictures...  Without the SD card.   

So here they are at 9AM.  Still have a ways to go.

[teesquare]

Looking great Squirt!!!

Say - you ever try using vacuum baggin' and freezin' when you do a big cook? I got into the habit - and it saves me space in the freezer. I flatten out the meat, vac and seal,( and make the size of the bags fit the shelves), and stack 'em.

T

[squirtthecat]

Looking great Squirt!!!

Say - you ever try using vacuum baggin' and freezin' when you do a big cook? I got into the habit - and it saves me space in the freezer. I flatten out the meat, vac and seal,( and make the size of the bags fit the shelves), and stack 'em.

T

Yeah, if I'm keeping them for a long time, I'll vacuum bag.    These won't last long, so I'm taking the lazy route and stuffing into buckets.

[squirtthecat]

Done!     Gonna rest them for a couple hours, then pull & package.    Dang, I need a nap.

[Ron D]

Dang...on4 fine looking cook...and just where is this cafeteria so I can raid it Monday

[squirtthecat]

Load 'em up!

It's headed into the 20s tonight, so I opted to load my truck now instead of 5:30 tomorrow morning.   

The players...



4 down the front left side hold 4.75 lbs each. 6 next to them hold 5 lbs each.  The 3 across the back (4 lbs, 4.75 lbs and a hefty 9.5 lbs) aren't frozen, as they will go on the lunch line tomorrow.


After a bit of ciphering (and trips up/down the attic ladder), I came up with this.

6 into the Cambro.



The rest into my big rolling Igloo cooler.   I jammed some towels around the buckets to keep everything in tight.




Oh, and you can't serve 67 ( ) pounds of pulled pork without a bit of..

[smokeasaurus]

Wow...what a cook...outstanding job!