All Day Butts...

[Rodsboots]

Greetings Fellow Brethren.. Pork be with you, "and with you also"..
What a great day, it started at 5:00 am, rubbed 8 butts with this and that :wink:, started the UDS and the little gasser.. I used Pecan chunks and Hickory chips. Meat went on the smokers at 8 am.. I can't say enough about my UDS, it's a beast on long cooks.. I used ordinary Kingsford, (sale at sam's club) It held between 225 and 250 all day long on 3/4 of the bag..
I pulled them at around 168 - 174 foiled them and put them back in the heat at 250 - 275
Pulled them off, wrapped them in towels and put them in the cooler. (It's driving my dog nuts!)
Total cook time was right about 13 hours.. I had to hold them together.. the meat is like buttah...
I had 6 butts on the UDS and 2 on the gasser..
Going to freeze these and take them to the lake next week..

Would you pull and freeze or freeze and pull?

 

[Randbo]

I like to pull vac bag then freeze.

 

[Fishawn]

I like to pull vac bag then freeze.

X2 here

 

[fingerlickin']

I like to pull vac bag then freeze.

x3. Nice looking butts!

 

[jonfromjersey]

x4. Nice job!

 

[NU2QN]

pull, vacum seal, and freeze.

 

[porkingINpublic]

X5. Looks great!

 

[Wampus]

I like to pull vac bag then freeze.

X6. Nice butts!

The BEST part about doing it ^^^^THAT^^^^ way is that you only need to plop those bags into a pot of nice HOT water for a few minutes to have nice hot, juicy pulled pork! Take them from the freezer to the pot. Easy peasy!

 

[Rodsboots]

Greetings Fellow Brethren.. Pork be with you, "and with you also"..
What a great day, it started at 5:00 am, rubbed 8 butts with this and that :wink:, started the UDS and the little gasser.. I used Pecan chunks and Hickory chips. Meat went on the smokers at 8 am.. I can't say enough about my UDS, it's a beast on long cooks.. I used ordinary Kingsford, (sale at sam's club) It held between 225 and 250 all day long on 3/4 of the bag..
I pulled them at around 168 - 174 foiled them and put them back in the heat at 250 - 275
Pulled them off, wrapped them in towels and put them in the cooler. (It's driving my dog nuts!)
Total cook time was right about 13 hours.. I had to hold them together.. the meat is like buttah...
I had 6 butts on the UDS and 2 on the gasser..
Going to freeze these and take them to the lake next week..

Would you pull and freeze or freeze and pull?

I have More pics to come.