Seeing some family out of state next month and Erin reminded me that we need to re-supply them with bbq. So since there isn't much going on I figured today would be a good day to cook a bunch of stuff and vacuum seal it all up for when we go down :mrgreen:.
Since I have a bunch of butts and boneless skinless thighs I figured I would measure it all afterwards for fun to get the yield :loco:. I normally get 50% on butts and 60% on these thighs. 61.5lbs of pork and I have 50lbs of thighs with a full case and another 10lbs from my freezer. So we'll see for fun how much I get out of each today.
I started last night and put the butts on around 11pm. Did a quick fat cap trimming and seasoned with my new favorite rub for pork which is this KC Steak Seasoning from RD :clap2:
Butts on the G2 Party. I haven't done an overnight cook in a while, but felt like doing it today so the afternoon could be open
Here they are about 7:45am this morning. Bottom 4 butts were all right around 192-194 and close to done. Top butt which were they largest 2 were 185-188
And here is the great thing about pan cooking. Look at all that pork juice. Will defat, strain and then freeze for a later date. Look almost 1.5gallons.
Chicken will go on when the butts are done here probably in about an hour. I also have some ribs and rib tips to cook, but might do that tomorrow depending on my mood. Happy Saturday Smoking!
Since I have a bunch of butts and boneless skinless thighs I figured I would measure it all afterwards for fun to get the yield :loco:. I normally get 50% on butts and 60% on these thighs. 61.5lbs of pork and I have 50lbs of thighs with a full case and another 10lbs from my freezer. So we'll see for fun how much I get out of each today.
I started last night and put the butts on around 11pm. Did a quick fat cap trimming and seasoned with my new favorite rub for pork which is this KC Steak Seasoning from RD :clap2:
Butts on the G2 Party. I haven't done an overnight cook in a while, but felt like doing it today so the afternoon could be open
Here they are about 7:45am this morning. Bottom 4 butts were all right around 192-194 and close to done. Top butt which were they largest 2 were 185-188
And here is the great thing about pan cooking. Look at all that pork juice. Will defat, strain and then freeze for a later date. Look almost 1.5gallons.
Chicken will go on when the butts are done here probably in about an hour. I also have some ribs and rib tips to cook, but might do that tomorrow depending on my mood. Happy Saturday Smoking!
