Pulled Pork Feed

pplkook

All

I have been nominated by the local watering hole to provide pulled pork for the annual gold tournament bash. The plan is to serve chicken (not done by me) *and* pulled pork for roughly 80 people.

Question 1 - I was thinking 8 butts, is this about right?

Question 2 - I was planning on doing two cooks. I have a BBQ Guru and the Multilevel rig, so I think I can get 4 butts on there without much drama. Has anyone figured out how to do more than 4 with my setup?

Question 3 - Since they are going to have a big bbq deal setup for the chicken, I was planning on pre-cooking the pork before, storing in the fridge in large aluminium pans and then re-heating on the big grill, maybe throw in apple juice thinned bbq sauce to keep things moist.

Question 4 - I have been heavily using Pecan and Hickory. Any other suggestions to switch it up?

Anything seem amiss? Any advice would be appreciated.

Thanks

Jack

civil eggineer

Generally, it takes around 1/2 pound raw pork butt per person. Since you are also serving chicken I would say 4 - 8lb butts would be more then adequate. That is assuming they will be clamoring for your butt more then the chick! :huh: Generally a bone-in butt shrinks about 40% in weight while cooking and 1/4 pound per person is normal provided their are salads, etc. served also. I believe the offical division is meat divided by 2.2 to get pounds of butt needed. Cook indirect at 250 for around 17 hours until meat hits 200 internal. Wrap in foil and place in cooler between 1 and 4 hours prior to eating. Also check on the cook throughout the night or you may have an angry mob on your hands.

pplkook

Awesome, thanks for the reply.

I think I will cram 6 big boneless butts on there and do the cook starting on Friday afternoon to pull off the grill Saturday Morning.

I bought one of those remote alarms thermometers as well, with that and the Guru, I hope to be OK.

Thanks - hopefully will post some pics.

-Jack