20 Pork Butts HOT & FAST on the Fiery Furnace!

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 :)

Yeppers.......what he said

And thanks for the details on the process of keeping them safe to eat

This is the process I use pretty much every time I do pork butts.
Whenever I do butts, even for just us, I never do just one.
I always follow this process, I just usually vacuum seal in 2 lb bags.

As Dan said, the pulling and COOLING process is important.
I usually fridge and wait to vac & bag the next day because all the liquid in the bags is a PIA if it's warm. Between the foil drippings, which is a lot, I used 1 1/2 of those apple juice containers to pour over the top of the pans after I'd packed the pork into the pans. Pour enough on until you think it's enough and then pour on about 1/2 more than that. It'll be standing on top of the pork, but it will dissapear. The AJ both cools the pork, and the pork just soaks it up.

Whether you reheat in the 2lb bags in hot water or thaw, pan and reheat in the oven, the AJ really helps put a good amount of moisture into the pork, but all just tastes like pork! :thumb:
 
Just got finished vacuum sealing the pans into bags.
This was 16 butts.

I still have 4 butts worth of PP in the bus tub that wil get bagged in 1 & 2 lb bags.



2 of these bags per foil pan.
 
This is my first full thread with photos taken and uploaded from my phone.
Can't seem to rotate em.
 
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