20 Pork Butts HOT & FAST on the Fiery Furnace!

[Wampus]

 

[Wampus]

 

[Wampus]

 

[Wampus]

 

[chambersuac]

Woohoo. They are looking tasty...well, they were before they were wrapped Looks like you may be done before everyone wakes up.

 

[Wampus]

All but four are in the cooler.
Should be done soon.

 

[Wampus]

All 20 butts done and in a HOT cooler!

Nap time!!!

 

[chambersuac]

You're a good man, cooking for a good cause. God bless you, brother.

 

[Diesel Dave]

Great looking cook there Wamp :thumb:

 

[Jason TQ]

Dang and I'm just now getting up to cook myself :becky:. Nice!

 

[Wampus]

Up & getting ready to pull.
Short nap.
Getting coffee in me as I type.
:tea:

Pics to come! :thumb:

 

[chambersuac]

Kempis, what is your plan to cool the pork quickly. It has to get out of the danger zone in four hours. Technically, it is supposed to spend no more than four hours in the danger zone in it's "life"...meaning during preparation, heating, and cooling. I know you'd hate to give anyone food poisoning.

 

[RevZiLLa]

Damn fine job! How much foil did you need to wrap 20 of them babies?

 

[Big George's BBQ]

Amazing cook You are a good man Looking forward to seeing the final product

 

[buccaneer]

Tasty!

 

[mrbill]

waiting for the reveal

 

[swibirun]

Wampus, thanks for the great tip on how you were vac sealing them so they were conveniently ready for service in steam pans. Showed my wife that so I wouldn't forget it

 

[sliding_billy]

Hell yeah!

 

[Wampus]

Kempis, what is your plan to cool the pork quickly. It has to get out of the danger zone in four hours. Technically, it is supposed to spend no more than four hours in the danger zone in it's "life"...meaning during preparation, heating, and cooling. I know you'd hate to give anyone food poisoning.

Well that was the easy part.
It was about 35-40 degrees out when I pulled.
I just did it all outside on my prep tables.
Pulled 4 butts at a time in a bus tub and then distributed the pork to full foil pans, tossing them once in a while.

It took about 1 1/2 to pull, reseason and pan all 20. Then I poured cold apple juice over all the pans for rehydration purposes during reheating. By the time I was done and foiled the pans for nap time in the fridge, the pork was about room temp. Then they went straight into the coolest part of the refer.

I'm going to vacuum seal this afternoon. I'll take more pics.

 

[Wampus]