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Pulled Pork for the Luau

Central IL EggerCentral IL Egger Posts: 260
edited November -1 in EggHead Forum
Our company hosted a business after hours, so my brother helped me smoke 70 LBS of pork butts for pulled pork. It cooked down to 30 LBS, took a total of about 36 hours in cooking time (3 - 12 hour cooks), and the finished product was such a hit I'm still taking phone calls from people that attended raving about the meat. I ended putting about a liter of Coke into 20-ish Lbs of pork, and it came out fantastic. I was amazed how the meat soaked up the moisture

70 LBS of butts waiting to get the green light
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28 LBS Prepped and ready for the grill
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Locked and loaded
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One cook ready for a little "rest"

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The pulling and coarse chopping of the pork
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30 LBS post cook weight to feed the masses

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Comments

  • RRPRRP Posts: 14,436
    cool Mark! So the party was there in your office or did it spill out on to the street? Looking foward to Oswego!
    Ron
    Dunlap, IL
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  • KMO_QKMO_Q Posts: 150
    That's a lot of pig...36 hours! How often did you have to add lump? After about 16 hours my lump is usually gone but so is my cook. But I did have room for more lump in the beginning.
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  • RRPRRP Posts: 14,436
    Good job spreading the BGE gospel! Of course Lindy's will be paying you your regular commission for sales of eggs - right? :whistle:
    Ron
    Dunlap, IL
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  • I did a cook of 14 hours, then added lump and started the second cook. Meanwhile, my brother did 4 butts on his LG BGE, so all told it was about 36 hours.
    And thanks Ron, the coke made it perfect, and I'm stoked about Oswego TOO!
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