Smoking chunked pork butt...need some direction..

[Smart]

Hope it turns out good. Why couldn't Kings X get his act together and make the sausage fest?

It wasn't him this year.

[Charles]

I use that rack in an aluminum pan to cook all of my large meats. I usually take pieces of foil, roll into balls, put in bottom of pan and place the rack on top. This prevents any juices from touching the meat. Works great and makes clean up easy peasy.

[RedArrow]

I've cooked em in a pan before, key is what your desired end result is? I typically take mine to pulled pork finish, so I rub w texjoy and smoke heavy for about 1.5 hours then cover and cook till internal temps reach 205-209, that's when it really starts to fall apart. After it's done I let it set for about 30 min, the drain all the juice into a bowl. shred all the meat dusting occasionally with Texjoy Steak Seasoning and adding back the broth till I get it to the consistency I want. Then it's sandwiches, tacos and stuffed baked potatoes at the Lake or the Lease for several days. Even scrambled with eggs for Bfast tacos. What doesn't get used that weekend, gets frozen for the next trip.

[Smart]

I've cooked em in a pan before, key is what your desired end result is? I typically take mine to pulled pork finish, so I rub w texjoy and smoke heavy for about 1.5 hours then cover and cook till internal temps reach 205-209, that's when it really starts to fall apart. After it's done I let it set for about 30 min, the drain all the juice into a bowl. shred all the meat dusting occasionally with Texjoy Steak Seasoning and adding back the broth till I get it to the consistency I want. Then it's sandwiches, tacos and stuffed baked potatoes at the Lake or the Lease for several days. Even scrambled with eggs for Bfast tacos. What doesn't get used that weekend, gets frozen for the next trip.

Further in the thread I stated that pulled pork was my desired result so this is a good start. I'm thinking at 2-3" in chunks I can do a single layer in a couple of pans and get a desired bark. Gonna be fun testing 50-60 chunks with my Thermopop. Should be interesting...

[TC]

I've cooked em in a pan before, key is what your desired end result is? I typically take mine to pulled pork finish, so I rub w texjoy and smoke heavy for about 1.5 hours then cover and cook till internal temps reach 205-209, that's when it really starts to fall apart. After it's done I let it set for about 30 min, the drain all the juice into a bowl. shred all the meat dusting occasionally with Texjoy Steak Seasoning and adding back the broth till I get it to the consistency I want. Then it's sandwiches, tacos and stuffed baked potatoes at the Lake or the Lease for several days. Even scrambled with eggs for Bfast tacos. What doesn't get used that weekend, gets frozen for the next trip.

This is very close to how I would do it. Season/Rub the night before (just remember they are smaller pieces, so back out of the rub just a little). On the pit for abot 1.5-2 hours at 275, then into the pan with some veg stock and cover (about 1/4" of veg broth in the bottom of the pan), put them back on and cook them until they are fall apart tender! Probe your biggest couple pieces and when they are tender, you'll know the rest are too.

[Smart]

This is very close to how I would do it. Season/Rub the night before (just remember they are smaller pieces, so back out of the rub just a little). On the pit for abot 1.5-2 hours at 275, then into the pan with some veg stock and cover (about 1/4" of veg broth in the bottom of the pan), put them back on and cook them until they are fall apart tender! Probe your biggest couple pieces and when they are tender, you'll know the rest are too.

Thanks TC.......veggie stock sounds way too healthy though..

[TC]

Thanks TC.......veggie stock sounds way too healthy though..

LMBO, you're welcome! It certainly helps the Au Jus, with out a doubt.

[dope hunter]

Further in the thread I stated that pulled pork was my desired result so this is a good start. I'm thinking at 2-3" in chunks I can do a single layer in a couple of pans and get a desired bark. Gonna be fun testing 50-60 chunks with my Thermopop. Should be interesting...

I've seen TBH cooking threads to know you know your BBQ. I think either way you do it will turn out with the result youh are looki mg for. If it was me, I'd season the chunks and smoke them directly on the grates until it's time to wrap. There wouldn't be any need fo r flipping, and if they are uniform in size, you would only need to check a few pieces so make sure theyh are around the same temp. Wrap in foil like a normal pork butt and cook until they pull. You could do the same in foil pans, but I think you would want to drain the juices off of them periodically. Just my .02

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[Texas Grown]

Jason, here is another option. I use these all the time for Jerky. They come in a 2 pack for about $1. I keep a bunch on hand since they are so cheap. They are aluminum. And disposable.

The fish are biting, and there's hogs to be kilt. Gotta go!

[Texas Grown]

Opps. Forgot the pic


The fish are biting, and there's hogs to be kilt. Gotta go!

[Texas Grown]

I just measured them and they are 15-1/4" x 12". I've gotten them at Wally World, HEB, Albertsons, and a few other places. They are kinda flimsy. But save a lot of what would be "fall through".