30 lbs of Butt for Graduation Party

Appreciated the calming words. FTC for 5 hours with absolutely no problem. Best bark, best butts ever (thx @YukonRon!).  Served in 3 in big chafing dish, and when that ran low, pulled and served the 4th. Guests (70? 100? Lost count) kept coming up to me and asking some variant of “did you really make this!?!”  I gave all credit to the egg, which did the hard work.

I *think* there may be a tiny bit left for eggs this morning or nachos later, although the Princess had many, many friends sleep over (no driving home!!) and the smart money says they got into the leftovers late night/early morning. It was that kind of bash!

Only was able to snap a few pix before the frenzy. 

YukonRon said:

That looks incredible...very nicely done!!!!
I have about 3 pounds left frozen, from my 30# cook.

Did you see @Stormbringer post on Nachos?

I am doing that next. He smoked his with hickory, I am going to do peach with peach salsa. See how that works.

I usually do pulled pork nacho “scoops” — individual bites of deliciousness with everything baked right in — pulled pork, cheese, a bit of bbq sauce and a sweet-hot jalapeño. But as I survey the aftermath around here, I see that the graduating class got into the bags of Doritos scoops I thought I had hidden well enough to survive the fiesta. And I can’t find any pork!  Not complaining — this party will be talked about for a while, and in a good way (unlike some grad parties)!

GoooDawgs said:

looks awesome! The peach preserves technique from @YukonRon is phenomenal.   Lately I've been putting the preserves on when the internal temp is about 180.  When did you apply them?  I'm always worried if I put them on from the start then they would have fallen off or sweated off by the end.

I do a “modified Ron” — I cut the peach preserves with vinegar and a bit of rub, whisk it together and put it on for  3 or 4 hours, depending on the cook. Works for me!