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Wife's birthday BBQ

BRush00BRush00 Posts: 311
edited June 2012 in EggHead Forum
Hi Everyone,

I'm getting the planning stages together for the wife's birthday party in a few weeks (June 24th party) and I wanted to run my plan/questions by the eggsperts here....

My wife requested a pulled pork meal - and surprise surprise, I've never cooked it.  I'm not too worried, especially with the likes of all of you on the other end of this interwebz thing.

So here's the to do list:
  • I've got to calibrate my dome thermo
  • Buy remote temp probe (something along the lines of the Maverick ET-732 - any other recomendations/cheap sources?)
  • Buy a bone in pork butt roughly 1/2 - 3/4 # per person (not sure how many people are coming yet, at least 9)

As for my setup I'm planning:

  • clean out entire egg with shop vac
  • load fresh lump in by hand
  • layer maple and apple chips throughout lump
  • start fire & add plate setter
  • when egg stabilizes around 250 dome, add butt and temp probes.

And the questions:

  1. at 1/2 - 3/4 pound, is that enough uncooked pork per person?  planning to serve on buns with corn on the side (and hopefully other people bring some additional sides)
  2. I hear 1/5 - 2 hrs per pound - I'll figure out the start time once I've purchased the pork.  Don't wanna try and guess until I know how much pork I'm cooking.
  3. How about rubs/marinades?  Any advice?  Anybody ever try a RUM BASED marinade?



Thanks all.


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Comments

  • 1/2 lb uncooked per person in plenty. Especially on sandwiches. I always cook more but I like leftover pork. 

    Lose the wet marinades and do a rub. Anything from Dizzy Dust from Dizzy Pig, Bad Byron' Butt Rub are 2 of my faves.

    Everything else looks good.



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  • I'm not sure on meat/person, but I know Cen-Tex knows what he's talking about. I'm throwing a party on Saturday and am cooking 46 pounds of meat for 57 people.

    Cen-Tex is right on a rub. I like to build my own (well, from recipes). Seems more intimate.

    Start the meat earlier rather than later. If anything, the temp will want to drop in the egg rather than raise (in my experience), so my cooks usually take longer than I figure. I left a shoulder wrapped in foil and towels on my counter for 7 hours before pulling one time with no problems.

     

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  • ncbbqncbbq Posts: 257
    edited June 2012
    Man this is scary how great minds think alike. I am doing pork butt for my wife's birthday for a get together with some of her friends on the 23rd. Even more scary I just ordered my Maverick ET-732 from Amazon a couple of hours ago.

    Looks like you have a good plan going. I like Bad Byron' Butt Rub like Cen-Tex on my butts. I like Dizzy Dust too just haven't tried it on a butt yet. Don't see why it wouldn't be good though.

    I like to sauce mine with a NC style vinegary sauce after pulling but I know not everyone likes it. There are numerous recipes for NC style sauces on the web if you wanted to go that route. That's how I like it but I am biased being from NC and all. I know it's not for everybody.

    Good luck to us both. This will be my first overnight cook on my egg which is why I am getting the Maverick.

    *Edited* - Whoops, I think I ran amok with the censors. For the record that was not my product as I do not even have a business of any sort, just one I happen to like. I removed the link though to stay out of trouble. My apologies.
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