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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

28 LBS Prepped and ready for the grill

Locked and loaded


One cook ready for a little "rest"


The pulling and coarse chopping of the pork

30 LBS post cook weight to feed the masses





  • 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!
    Dunlap, IL
  • 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.
  • 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:
    Dunlap, IL
  • 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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