Troop 925’s pork BBQ is an authentic wood smoked bone in pork butt that is slow roasted over wood coals on a cinder block oven.
In 2014 our pork smoker was 50 feet long by 4 feet deep!
When we do our “big cook” we cook the bulk of our pork over hardwood coals.
Our cooking process starts and ends with food safety in mind. Our pork is delivered in a refrigerated trailer to our cooking site.
We light the fires at about 5am on Friday. At 8am we pull the pork from the refer truck – salt each pork butt and place on the smoker. We fire the smoker with the coals we’ve been making since 5am and close up the front and side of our smoker with plywood.
Periodically we open the front of the smoker and add coals. Our goal is to cook the pork low and slow between 225 and 250 degree F.
When we think the cooking is done we check each pork butt for doneness. Internal temperature is important but not the primary factor for us in determining “doneness”. Being on the smoker for over 12 hours the pork is certainly “cooked” but it might not yet be “done” to our satisfaction. When the pork butt is probed with the temperature probe we are checking for how tender the meat is as well as the internal temperature.
The pork is removed from the smoker and transported in holding coolers to our processing area. The coolers help ensure that the pork stays at a proper safe temperature and also helps capture those awesome flavors!
While we are cooking the pork on the smoker we are also cooking the turkey. Some of the turkey is prepared on Southern Pride rotisserie smokers!
Once the pork and turkey has been processed while it’s still hot in the containers we immediately send it back to the refer trailer. This ensures that the product travels through the “dangerous temperature range” in a rapid fashion maximizing the safety of our product.
Our whole pork butts are packaged in tall roasting pans. These pans are perfect to put right in your oven to reheat your pork!