Thread: Prepping pork
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Old 12-03-2012, 02:59 PM   #3
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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I haven't found an "easy" way to deal with 200+ pounds of pork. Last time I injected and lightly rubbed 202 pounds of pork and layered them in a couple of 120 quart coolers in large bags...poured ice over the top and shut the lid until 2 am when I started cooking. I cook 'em all in one shot, wrap if needed, and then cooler for a couple of hours. I still pull by hand and actually prefer it that way...I don't especially care for chopped pork and hate messing around with tools with greasy hands.
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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