Feeding 55

Fake_Chow

Going to fire up the BGE (LG) and cook 32 LBs of Butt for Saturday for our baseball team and family!!  I can fit three 8-9 #ers on my egg, never tried 4 so I am going to do one in the crock-pot.  Might be OK for those eating that do not like smoked butt??

I am using Stubbs Hatch Chile in the crock-pot for a different flavor and to mix it up a bit!  I use this with chicken thighs and it is off the hook, can't wait to see how it turns out with Pork vs. the chicken. Only place I have found the Stubbs Hatch is in NOLA, it is unreal!

Eating at 6PM on Saturday, so I am thinking put them on around 11PM Friday, go slow at 225ish for 12-15 hours depending on stall and meat temp.  I can FTC them around 2 or 3, that should time out OK. I will post some pics along the way, soooo looking forward to this cook!

does 32LBs feel like enough for 55 with (maybe 20-25 kids)?

RRP

any way you cut it or pull it you are better off not trying to cook it all that day and pull and serve it hot at the "appointed time" IMO. When I do twice that amount I always egg them turbo, a day or two in advance, pull them and then reheat the meat seemingly to everyones satisfaction. I have another gig in September - gratis of course. 

Thatgrimguy

Fake_Chow said:

Going to fire up the BGE (LG) and cook 32 LBs of Butt for Saturday for our baseball team and family!!  I can fit three 8-9 #ers on my egg, never tried 4 so I am going to do one in the crock-pot.  Might be OK for those eating that do not like smoked butt??

I am using Stubbs Hatch Chile in the crock-pot for a different flavor and to mix it up a bit!  I use this with chicken thighs and it is off the hook, can't wait to see how it turns out with Pork vs. the chicken. Only place I have found the Stubbs Hatch is in NOLA, it is unreal!

Eating at 6PM on Saturday, so I am thinking put them on around 11PM Friday, go slow at 225ish for 12-15 hours depending on stall and meat temp.  I can FTC them around 2 or 3, that should time out OK. I will post some pics along the way, soooo looking forward to this cook!

does 32LBs feel like enough for 55 with (maybe 20-25 kids)?

You will have 57 1/3lb servings.  With plenty of sides it will more than enough. 1/3lb of cooked meat on a bun is a big sandwich.

caliking

My understanding is that you estimate 1/3 lb uncooked meat per person. Also consider the sides and that not all folks eat as much as others - e.g. women and young children tend to eat less than teenagers and dudes. 

At the end of it, leftover pulled pork is a wonderful problem to have. So many options for pulled pork based goodies!

Fake_Chow

Time to get the temp stable.....

bhedges1987

Nice! Going to be some good eating 

stichrunner

Looks good hope your timing works out. Nothing like a little stress to help the beer go down as tou cut it close. 

JacksDad

That's a lot of butts. Keep the pics coming today! 

JohnnyTarheel

Oh yeah,,, I bet smell is incredible... Give us more!!!

Fake_Chow

Set the temp at around 205 before bed, last cook it climbed a little on me....woke up at 6:30AM, 2-0 flippin 5!!  Did not move at all, I love it as I had about 19 hours till meal time and I always get a stall.  Smell IS incredible!  Bone is starting to pull out just a bit.  At what temp do you wrap in foil, or do you not wrap??

CtTOPGUN

 I prefer not to wrap. I like a well developed bark. Some wrap to push thru the stall(and maybe bump temps up) for a faster cook.

   Jim