Thread: 120lbs of Pulled Pork

Hi Gents,

Twice a year I smoke a 120 lbs of pulled pork for my church picnic. I got into real pit BBQ when I lived in Atlanta. I had never had Q like that before and submersed myself into learning how. I have my own rub recipe and two signature sauces.

I use Webber Smoky Mountain smokers. Don't be fooled by them though. They are serious pieces of equipment and there are guys winning competitions with them. I took photos of this session, which started yesterday morning. Total cook time was 14 hours. It rained yesterday, so the smokers had to come into the garage with fans to keep the smoke out.

The first pic is my backyard and the rain coming down.

The first group is trimming the pork.
The second group is setting up the smokers.
The third group is pulling the pork.
The fourth is me playing at the church picnic - I am on the far right in the picture with my Fender 61 Stack Knob Reissue in Fiesta Red.

Second group of pictures.

Looks great! You must have a big church to need that much pork.

I am ashamed to say that I have owned a Big Green Egg for over five years and in all that time it has not seen a single Boston Butt.

I'm going to have to give this a try some time soon.

Thanks for reminding me of yet another of my shortcomings!

Originally Posted by Utopian

I am ashamed to say that I have owned a Big Green Egg for over five years and in all that time it has not seen a single Boston Butt.

I'm going to have to give this a try some time soon.

Thanks for reminding me of yet another of my shortcomings!

Long live the BGE!! I've pulled a couple butts out of my egg and I must say they were tasty. Also did a full brisket on it that came out good.

I like the look of those Webers. Frustrating thing with the Egg is the lack of space. Or at least I haven't figured it out yet.

All that meat looks mighty tasty! Reminds me, also, that I haven't done a big cook this year, either. Going to barber school has put a big hamper on my weekends. grumble grumble

Kevin

That pork looks so good. I want a smoker. In the meantime, my Weber kettle grill keeps me grilling... lots.

Originally Posted by kevbell

I like the look of those Webers. Frustrating thing with the Egg is the lack of space. Or at least I haven't figured it out yet.

I routinely grill using four levels of grids in my large Egg. We regularly grill 12 pounds of chicken breasts along with 5 pounds of carrots, 20 peppers, 10 beets, and 5-10 sweet potatoes.

I would guess that I could do either 2 or 3 levels of butts and could probably fit at least 6 of them in there.

I'll have to send you some mustard-based barbecue sauce, Carolina-style, to go with that pork.

Originally Posted by Philadelph

That pork looks so good. I want a smoker. In the meantime, my Weber kettle grill keeps me grilling... lots.

t
Thanks. You can do a shoulder on a Weber kettle. It takes some more work - but it is possible. The first half dozen or so I did were on a Weber kettle.

If you have the grate that is hinged, put your coals and wood at this end and the shoulder at the other. Then every hour and a half feed it with about 10 coals to keep it going. But you will add cook time every time you open the lid. You can pull it off after about 6 hours, foil it and finish it in the oven at 250 until it reaches 190 internal temp.

It is very tasty.

Originally Posted by rickboone

I'll have to send you some mustard-based barbecue sauce, Carolina-style, to go with that pork.

Rickboone,

One of my signature sauces is a Carolina-style mustard based sauce I developed after tasting some down there. I fell in love with it and worked until I got something I was satisfied with.

But I would be more than willing to try additional sauces.

David