the math doesn't add up 30lb divided by 160 people equals .1875 lb per person that's about the size of a MCD's little burger. just my .02If you have a Sam's near where you live, they generally sell 18-20lb packages of pork butt. Don't be alarmed because 1.) it's actually two separate pieces split down the middle and packaged together, and 2.) depending on how large of sammiches you want your guests to have, even after cook shrink, you can give them some pretty big two handed sammiches.
Pork, is probably the most forgiving meat after 190 degrees. I'm speaking from experience, it's HARD to really mess it up. To give you an idea about how much you can really serve with a 10lb butt, I took a friend's wife's hand who when closed around a handful of pulled pork, resembled roughly the size of a tennis ball amount, put that on a bun, and fed about 150-160 people with 30lbs of pulled pork. Each person got a decently sized sammich as well as a whole lot of other stuff on the plate.
For pulling, if you have a stand mixer with a dough hook, makes quick work of pulled pork and you don't burn your fingers.
At 150 people it equals 3.2 ounces per sandwich, 160 people is 3 ounces per. Gives a bit better perspective than the decimal pound calc.the math doesn't add up 30lb divided by 160 people equals .1875 lb per person that's about the size of a MCD's little burger. just my .02
roughly was the key word when I wrote that. call it what you will, I just said I did it. pulled pork wasn't the only meat being served that day so 3.2oz or WHATEVER it was they got, went far enough. I'm not here to bash anyone's math skills, but if you're going to "break down" my method, perhaps you should be there when I cook so you can understand how it's being done, why it's being done and how i'm able to come to that conclusion.At 150 people it equals 3.2 ounces per sandwich, 160 people is 3 ounces per. Gives a bit better perspective than the decimal pound calc.
Does seem a bit skimpy though.
roughly was the key word when I wrote that. call it what you will, I just said I did it. pulled pork wasn't the only meat being served that day so 3.2oz or WHATEVER it was they got, went far enough. I'm not here to bash anyone's math skills, but if you're going to "break down" my method, perhaps you should be there when I cook so you can understand how it's being done, why it's being done and how i'm able to come to that conclusion.
helljack i don't think anybody was bashing. i for sure wasn't. by no means did i mean anything bad about you. i broke it down to size so that they would know how much they were serving. your serving size is about what they say 1 serving is. most people eat more than 1 serving. take the 1 pound T-bone.roughly was the key word when I wrote that. call it what you will, I just said I did it. pulled pork wasn't the only meat being served that day so 3.2oz or WHATEVER it was they got, went far enough. I'm not here to bash anyone's math skills, but if you're going to "break down" my method, perhaps you should be there when I cook so you can understand how it's being done, why it's being done and how i'm able to come to that conclusion.
AMEN! Plenty of room on the WSM and it doesn't take any more fuel.any hooo.... back to Beedsboy's.... lol
If you only got 10 people comming over a single 8-10 lb. pork butt (shoulder) will do you just fine, but if you want some left overs (and who doesn't!) then cook up two of em!Like others said the left overs vacuum pack and freeze wonderfully. If I'm going to fire up my WSM I plan to fill both grates with something, then break it down to 1 lb. vacuum bags and freeze them.
After rereading your post and noting the sentece in bold, I think about 3oz may be about right. You do not mention other meats, only the PP, so we could not have known about that and went with the info you provided. If you were offended by my "a bit skimpy" comment, I apologize.If you have a Sam's near where you live, they generally sell 18-20lb packages of pork butt. Don't be alarmed because 1.) it's actually two separate pieces split down the middle and packaged together, and 2.) depending on how large of sammiches you want your guests to have, even after cook shrink, you can give them some pretty big two handed sammiches.
Pork, is probably the most forgiving meat after 190 degrees. I'm speaking from experience, it's HARD to really mess it up. To give you an idea about how much you can really serve with a 10lb butt, I took a friend's wife's hand who when closed around a handful of pulled pork, resembled roughly the size of a tennis ball amount, put that on a bun, and fed about 150-160 people with 30lbs of pulled pork. Each person got a decently sized sammich as well as a whole lot of other stuff on the plate.
For pulling, if you have a stand mixer with a dough hook, makes quick work of pulled pork and you don't burn your fingers.
thats ok i put mine on at 6am and i lost temp when i went to get some more wood. it happens to us all. just keep at im sure they will turn out great.I managed to get them both on same rack ... My first over night smoke so I slept on the couch by the deck door so I could keep my eye on temp ... Put the meat on at 12:00 am and only lost temp once around 3:30 am
Changed brands of charcoal in middle (from green egg to duraflame) and the new stuff seems to burn longer
Will post a pix shortly ... Scared to peak right now!