Name:	Tall Cotton -	Reply
Subject:	Smoker fired up again
Date:	7/13/2016 9:39:40 AM

We spent July 4 weekend on an Alaskan cruise, so there was no cooking for me. But now that we are back I'm working on BBQ and smoked chicken for about 200 the weekend of July 30. We will be having our annual brain cancer research fund raising cruise on July 30. We would love to have anyone join us if you can. I know its a long way to middle Tennessee, but you're invited just the same. I have about 95 ponds of butts. Half are on the smoker right now and the other half will go on hopefully early tomorrow morning.

Name:	Mack -	Reply
Subject:	Smoker fired up again
Date:	7/13/2016 7:01:33 PM

TC, how are you gonna keep the smoked butts until the event? Lotta meat....

Reason for asking... I would like to smoke ahead of an event occasionally, but reluctant to do it due to preserving the smoked pork??

Name:	Tall Cotton -	Reply
Subject:	Smoker fired up again
Date:	7/14/2016 8:52:44 AM (updated 7/14/2016 8:53:44 AM)

Mack, I vacuum seal it in 3-5 pound bags and freeze it. I have a Food Saver, nothing fancy and it works well. I do try to save drippings to mix in before packing to help the moisture. It is already pulled and ready to serve when we seal it. I re-heat in the sealed bags in warm water as needed. At some point I would love to be able to go smoker to table, but this thing called work seems to mess with my timing.

Name:	Tall Cotton -	Reply
Subject:	Smoker fired up again
Date:	7/15/2016 4:43:17 PM

The last 6 butts came off about 30 minutes ago. Hopefully they will be cool enough to pull and pack so I can get to the lake tonight. Two weekends without being down there is cruel and unusual punishment! So far the yield has been about 50% from Smithfield butts from Sam's. The case price Monday was $1.55. That's way up from this time last year when I paid $0.99.