Boston Butts for 20-30 Bikers

hdrider · September 2008

I'm hosting a party in a few weeks and I need some eggspert help. I will have 20-30 hungry biker types so I need to know how many 8 pound Boston Butts I should cook. Plus,I need to know what's the best way to prepare them ahead of time. I was thinking about cooking them the day before then place in fridge or freezer over night. I would like to make pulled pork sandwiches so I need a suggestion on reheat or finish. This an okay idea? Should I pull before placing in fridge/freezer or put in whole and pull after reheat? I will have access to an open grill as well as a couple of turkey fryers that I was thinking I might use to steam them back to temp. Sorry about the long post, but I want this to turn out great for the members in my club. All suggestions appreciated.

Aledo Green Dreggon · September 2008

I was just reading this about the butts.

Click here for Celtics Page about butts

Looks good to me.

[Deleted User] · September 2008

go here to find out how much you need:
http://www.celticspiritbbq.com/methods/pulledpork.html

Other than that, others who have done what you are doing will be chiming in soon.

Cookn&Climbn · September 2008

compliments of The Naked Whiz

http://nakedwhiz.com/ceramicfaq.htm#howmuchmeat

Grandpas Grub · September 2008

Take the number of people and dived by 2.4.

GG

fishlessman · September 2008

rule of thumb for a regular party is 2.4 servings per pound of butt, i would double it for this crowd though. i think its easiest to foodsaver and reheat in boiling water. that way if there is leftovers you can just freeze the bag. dont try this with ziplocks

Ar-Cee · September 2008

I use a guru to keep my fire and control my temps, so this is valid for me. I size my butts based on when I want to serve them, then buy the number of butts to meet my serving counts. This is real lazy, but, I don't want to wait till midnight to start my cooks. If I am serving at 6 pm, I know I can hold my butts in foil in my cooler from 3PM. 3PM into the cooler back to 9PM the night before is 18 hrs. I want 9 pound butts or close to that, because I would rather run the cook for 18 hours, than stay up till midnight. If I am serving at noon, with a finish estimate of 9AM for a 3 hour cooler hold, I can work with 6 pound butts and again, start my cook around 8 pm. Only with an Egg and a Guru or Stoker could low and slow ever get to this point. :laugh: Too funny. (and my 2 cents) thanks rc

Boston Butts for 20-30 Bikers

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