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Started By
Message
I am smoking 8 Pork Butts on my WSM right now **UPDATED**
Posted on 4/19/14 at 10:10 am
Posted on 4/19/14 at 10:10 am
I have a party for 130 invited and 100 expected, and it's a Luau theme. I have done a few test runs leading up to this (since I am new at smoking), and my last one was with two 8 pounders from Sams 3 weeks ago. It came out great, so I am now doing the full deal.
Here's the situation. I have approximately 60 pounds of meat divided into 8 butts from Sams. To maintain the Hawaii theme, I am using Hawaiian Red Sea Salt (purchased from World Market) and black pepper as seasoning (to replicate Kalua Pork). I wanted to flavor up the meat with some distinguishing Hawaiian flavors, so I brined them for about 2 days in the following mix:
16c water
2c salt
2c brown sugar
12 bay leaves
4 tbs of each Celery Seed, Rosemary, Thyme
4 tsp of each Cinemon, Ginger, Cloves
2 big cans of Pineapple Juice (I think this is 6 cups total)
I boiled everything but the pineapple juice and then let simmer for a bit. I put 8 cups of ice into each 5 gallon bucket, then evenly divided the brine between them and stirred till ice was melted. I put 1 can of juice into each bucket. That was my brine, which held 4 butts in each bucket.
I started the smoke at 4pm yesterday evening. I have just taken 3 of the bottom rack butts off (I pull at 203) and am waiting on the 4th. The top racks are way behind at about 175-185 range. This confuses me, because everything I have read states that temp should be higher at top vs bottom. I am guessing that with so much meat it is blocking the heat from rising?
I didn't know what to do with my grill thermometer, so I eventually put it on the underneath side of top rack to keep it away from all the meat. The dome temp has been about 20-30 degrees lower as well. I also figured this would give me a temp somewhere between the two levels. Maybe this was wrong, but I couldn't find a clear spot anywhere else with so much meat taking up all the surface area.
I have everyone coming here for 5, so I hope everything is ready by then. I have the 3 off the pit in the oven at 160 to hold until ready for pull. I pray that this all works!
Does anyone have any criticisms or suggestions based on what I have done? Am I forgetting to type something that would help in your criticism of me? I am trying to improve, so anything would help. Oh yeah, where do you usually put your grill thermometer? This is something I haven't quite figured out yet, even with 1 butt.
Thanks for reading, and here are some pics that I have taken. It's only of what's currently on the grill (minus the first butt I took off), because I forgot to take pics of the process due to being so busy.
Here's the situation. I have approximately 60 pounds of meat divided into 8 butts from Sams. To maintain the Hawaii theme, I am using Hawaiian Red Sea Salt (purchased from World Market) and black pepper as seasoning (to replicate Kalua Pork). I wanted to flavor up the meat with some distinguishing Hawaiian flavors, so I brined them for about 2 days in the following mix:
16c water
2c salt
2c brown sugar
12 bay leaves
4 tbs of each Celery Seed, Rosemary, Thyme
4 tsp of each Cinemon, Ginger, Cloves
2 big cans of Pineapple Juice (I think this is 6 cups total)
I boiled everything but the pineapple juice and then let simmer for a bit. I put 8 cups of ice into each 5 gallon bucket, then evenly divided the brine between them and stirred till ice was melted. I put 1 can of juice into each bucket. That was my brine, which held 4 butts in each bucket.
I started the smoke at 4pm yesterday evening. I have just taken 3 of the bottom rack butts off (I pull at 203) and am waiting on the 4th. The top racks are way behind at about 175-185 range. This confuses me, because everything I have read states that temp should be higher at top vs bottom. I am guessing that with so much meat it is blocking the heat from rising?
I didn't know what to do with my grill thermometer, so I eventually put it on the underneath side of top rack to keep it away from all the meat. The dome temp has been about 20-30 degrees lower as well. I also figured this would give me a temp somewhere between the two levels. Maybe this was wrong, but I couldn't find a clear spot anywhere else with so much meat taking up all the surface area.
I have everyone coming here for 5, so I hope everything is ready by then. I have the 3 off the pit in the oven at 160 to hold until ready for pull. I pray that this all works!
Does anyone have any criticisms or suggestions based on what I have done? Am I forgetting to type something that would help in your criticism of me? I am trying to improve, so anything would help. Oh yeah, where do you usually put your grill thermometer? This is something I haven't quite figured out yet, even with 1 butt.
Thanks for reading, and here are some pics that I have taken. It's only of what's currently on the grill (minus the first butt I took off), because I forgot to take pics of the process due to being so busy.
This post was edited on 4/21/14 at 9:21 am
5
Posted on 4/19/14 at 10:14 am to Midget Death Squad
I can not get any of my pics to post. I am using Flickr. Anyone know how to do this? ugh....
Posted on 4/19/14 at 10:39 am to Midget Death Squad
Can't help you but anxious to see the final product
Posted on 4/19/14 at 10:49 am to Midget Death Squad
email them to me, i will post them
eta: I dont use flickr so I cant help with that...
eta: I dont use flickr so I cant help with that...
This post was edited on 4/19/14 at 11:15 am
Posted on 4/19/14 at 11:05 am to StinkDog12
Thanks StinkD. I just sent them.
I am now down to the top 4 butts, and current temp is reading 197. On the home stretch now! As an FYI on my brine, I did a test run on this particular mixture 3 weeks ago, and it gave the inner meat a great flavor. Was just the right amount of sweetness and fruitiness without overpowering the pork. I only brined for 24 hours that time, so I am hoping the 48 will give deeper penetration (and Beavis goes wild!).
Will update with finished product and how it turns out. I hope a thread like this helps anyone in the future too, because I couldn't find anything anywhere about smoking this many at once. Had a few people on this board give advice to me on a previous thread about finishing in the oven, but the purist in me wanted to give the full smoker a go. I have been moving the therm from smallest to biggest and taking them off as they hit 203.
I am now down to the top 4 butts, and current temp is reading 197. On the home stretch now! As an FYI on my brine, I did a test run on this particular mixture 3 weeks ago, and it gave the inner meat a great flavor. Was just the right amount of sweetness and fruitiness without overpowering the pork. I only brined for 24 hours that time, so I am hoping the 48 will give deeper penetration (and Beavis goes wild!).
Will update with finished product and how it turns out. I hope a thread like this helps anyone in the future too, because I couldn't find anything anywhere about smoking this many at once. Had a few people on this board give advice to me on a previous thread about finishing in the oven, but the purist in me wanted to give the full smoker a go. I have been moving the therm from smallest to biggest and taking them off as they hit 203.
Posted on 4/19/14 at 11:15 am to Midget Death Squad
emailed you the links so you can add them to the original post
This post was edited on 4/19/14 at 11:30 am
Posted on 4/19/14 at 11:27 am to StinkDog12
Score! You da man! And now everyone knows where my 2 boxers piss all the time 
Damn grass is impossible to grow there 
I am currently sitting at 196 meat, 219 grill. I just opened the flow a tad to get that in the 225 range. For the most part my temps have been maintaining in 220-230. Alarm woke me at around 4am when it dropped below 210, and I needed to add more fuel. Threw about 30 briquettes (Stubbs) on the few remaining and was good to go. Had to do another refuel at around 9am.
Damn grass is impossible to grow there I am currently sitting at 196 meat, 219 grill. I just opened the flow a tad to get that in the 225 range. For the most part my temps have been maintaining in 220-230. Alarm woke me at around 4am when it dropped below 210, and I needed to add more fuel. Threw about 30 briquettes (Stubbs) on the few remaining and was good to go. Had to do another refuel at around 9am.
This post was edited on 4/19/14 at 11:34 am
Posted on 4/19/14 at 11:33 am to Midget Death Squad
Nitrogen Burn....I dont know how we havent come up with something spray on the affected are of the yard to neutralize the high levels of nitrogen that burns the grass. 
Posted on 4/19/14 at 11:54 am to Midget Death Squad
quote:
WSM
Winchester short mag?
Posted on 4/19/14 at 3:19 pm to Midget Death Squad
looks good. got my dad one of these after reading your thread a few months back. he loves it.
Posted on 4/19/14 at 3:56 pm to quail man
How the hell do I do this on my PRIMO?!!
Looks good. What was the total cook time? I'm planning a brisket (to supplement the turkey) for tomorrow around 1:00.
Looks good. What was the total cook time? I'm planning a brisket (to supplement the turkey) for tomorrow around 1:00.
Posted on 4/19/14 at 5:00 pm to Sid in Lakeshore
Total cook time to finish all 8 was 22 hours. The top 4 took a WHILE to complete, and I had to juice the heat to 250 for the final 2 hours. I just finished pulling all of them. Ugh.... I am so freaking tired! Now people are arriving. Gotta run!
Posted on 4/19/14 at 6:04 pm to Midget Death Squad
Next time when you pull one, don't put it in the oven. Instead wrap it in foil, and then wrap in a towel and stick in a cooler. That will keep them hot for about 3 to 4 hours.
Posted on 4/19/14 at 6:16 pm to Midget Death Squad
Looks Great!!
I've never brined pork butt , but you got me thinking.
I get more requests for pulled pork than anything else on my WSM.
Going to be some happy guests.
I've never brined pork butt , but you got me thinking.
I get more requests for pulled pork than anything else on my WSM.
Going to be some happy guests.
Posted on 4/19/14 at 7:40 pm to nismosao
Wrapping them and putting them in a cooler is definitely the way to go. Also, temperature isn't always the best indicator for a done shoulder. Wiggle the blade bone. When it pulls clean the roast is done. I find that is usually around 195 or so.
Posted on 4/19/14 at 8:44 pm to Mr Mom
That is a lot of meat for one cook session.
You are my hero.
You are my hero.
Posted on 4/20/14 at 8:05 am to T-BRO
quote:
Looks Great!! I've never brined pork butt , but you got me thinking. I get more requests for pulled pork than anything else on my WSM. Going to be some happy guests.
I recently properly brined pork last weekend. The key element is at least 48 hours and I went 36. I did a carnitas brine and the depth of flavor in the interior meat was what impressed me the most. There was no need for a rub on the outside and the bark was equally as impressive.
Posted on 4/20/14 at 8:09 am to Midget Death Squad
Incredible undertaking! Let us know what your guests thought of the finished product.
As others have stated, use a cooler and wrap the cooked butts in foil and cover with a towel. They'll hold for a few hours if not more.
As others have stated, use a cooler and wrap the cooked butts in foil and cover with a towel. They'll hold for a few hours if not more.
Posted on 4/20/14 at 8:10 am to Carson123987
quote:
I am smoking 8 Pork Butts on my WSM right now quote: WSM Winchester short mag?
Weber
Smoky
Mountain
cooker...
Posted on 4/21/14 at 9:20 am to jmon
Ok, against all appearances, I did not abandon this thread. It just got so busy that I am finally getting the chance to update the outcome. I think in the future I will do the wrap and cooler approach. In my opinion the meat was a little dry. Everyone else disagreed, but I guess I am a bit more picky since I did the cook. My temps did get away from me about 4 hours into the cook. I had to leave the house for an hour, and I got back to the grill therm reading 290. I am guessing either that or the oven may have caused the dryness.
Overall I was pleased with the results. Every butt pulled perfectly. The brine didn't soak up the way it has for me in the past. This is my fault though, because I put 4 butts into each bucket of brine that I used for 2 butts in the past. I should've doubled my brine and used 4 buckets instead. It still took the flavor, although it wasn't nearly as intense as my past run.
I had around 90 people show for the party, and everyone was raving about the pork. Maybe I was too harsh in my self criticism? I don't think so, but I am glad it was a hit. I am sitting on about 10 pounds of meat remaining. I had a friend text me that she brought some to her mom and dad who both said it was the best pulled pork they ever ate. I will chalk this up to a success.
Since I was going with the Hawaiian theme, I created a sauce with that in mind. In my and everyone else's opinion, it was great. If anyone is interested in trying it out, here is what I did:
Sweet Baby Rays (the big jug from Sams)
1 big can of Pineapple juice (not the full can though, but most of it.... poured to taste)
Soy Sauce (again I don't know how much, but about half of a Kikkoman's bottle)
Ground Ginger
corriander
Spanish Paprika
Rice Wine vinigar
I just mixed it all up till it tasted good and unique, which it did. Set it on simmer for about 15 mins and served in big bowl with ladel. It was gone FAST, and it was A LOT of sauce.
Again, I hope this helps anyone that wants to do a big smoke. Can the 22.5" WSM hold 8 butts? Absolutely, but no more (even had enough gaps between meet to allow full bark formation). It does a good job too, but you must keep note that the bottom grill stays hotter than the top. The 18" would not hold this many due to how tight everything fit on mine, but it may do 6.
I am actually sad it is over. I am itching to do another party just so I can run it all again! My wife and my wallet are gut punching me telling me no, so I guess it will be a while.
Overall I was pleased with the results. Every butt pulled perfectly. The brine didn't soak up the way it has for me in the past. This is my fault though, because I put 4 butts into each bucket of brine that I used for 2 butts in the past. I should've doubled my brine and used 4 buckets instead. It still took the flavor, although it wasn't nearly as intense as my past run.
I had around 90 people show for the party, and everyone was raving about the pork. Maybe I was too harsh in my self criticism? I don't think so, but I am glad it was a hit. I am sitting on about 10 pounds of meat remaining. I had a friend text me that she brought some to her mom and dad who both said it was the best pulled pork they ever ate. I will chalk this up to a success.
Since I was going with the Hawaiian theme, I created a sauce with that in mind. In my and everyone else's opinion, it was great. If anyone is interested in trying it out, here is what I did:
Sweet Baby Rays (the big jug from Sams)
1 big can of Pineapple juice (not the full can though, but most of it.... poured to taste)
Soy Sauce (again I don't know how much, but about half of a Kikkoman's bottle)
Ground Ginger
corriander
Spanish Paprika
Rice Wine vinigar
I just mixed it all up till it tasted good and unique, which it did. Set it on simmer for about 15 mins and served in big bowl with ladel. It was gone FAST, and it was A LOT of sauce.
Again, I hope this helps anyone that wants to do a big smoke. Can the 22.5" WSM hold 8 butts? Absolutely, but no more (even had enough gaps between meet to allow full bark formation). It does a good job too, but you must keep note that the bottom grill stays hotter than the top. The 18" would not hold this many due to how tight everything fit on mine, but it may do 6.
I am actually sad it is over. I am itching to do another party just so I can run it all again! My wife and my wallet are gut punching me telling me no, so I guess it will be a while.
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