We smoked up about 95 pounds of pork butt for our church youth group. We were feeding them smoked pulled pork bbq sandwiches. We were up at 5 o’clock that morning getting the smoker ready and loading on our 12 pork butts. Some we put directly on the heat and some we loaded into disposable aluminum pans. Most all of the pork butts were done after about 12 hours but a few required a longer cooking time. We did reserve the juice off of the pork butts that we cooked in the aluminum pans. We added that juice back in when we served it from our electric roasters. We did add Head Country barbecue sauce and let me tell you it was some yummy smoked pulled pork barbecue sandwiches.
[Music] Hey, welcome everybody to the 412 homestead. I’m Susie and today we’re smoking some pork butts. We got to get this smoked up for those kids for lit week youth camp this week. It’s going to be good. Let’s get to smoking. Oh, look at that. Going to be a beautiful thing. That is beautiful. Oh yeah, it’s getting some flavor town down in there. See? Yeah, it’s getting some flavor town down in there. Oh my gosh, you guys. 12 hours on the smoker and this meat is just falling apart. And it smells wonderful. And I’m not even going to lie, y’all. We had to have us a sandwich. You know, you don’t want to feed the kids a pull pork sandwich if you didn’t taste test it. So wonderful. We what we did was we put them on the smoker. Some of them uh we just left them open. Some of them we tinted in a pan. We did them two different ways. Uh we’re going to save that juice off of our uh pull pork butts cuz we’re going to use that when we uh put it in our um electric roaster for when we get ready to use it. Um it’s going to be wonderful. you guys. But just look at this. Look at all that that charred. That’s goodness right there. That is not burnt. That is goodness right there. You don’t want to get rid of that. But you guys, this is so tender. It just fell right off that big old bone. And all I’m doing is I’m shredding it. And we’re going to put a little barbecue sauce on it. And we are going to serve it up right here at the 412 Homestead. We still have a few pork butts left. I’ve got uh two two pans of this going so far and another pan. I think we did 12 pork butts all together. Surely that’s going to feed everybody. But you guys, we appreciate you stopping by the 412 homestead. We’re going to eat up. God bless. [Music] [Applause] [Music]