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lots a pork

post #1 of 9
Thread Starter 

I am making about 50 lbs. of  pork butt in my electric smoker 5 lbs. each is it smart to just put them all in at one time or should I try and plan on 2 times  and then whats they best way to keep the meat with out freezing it if so or how long does it stay good n a cooler in foil.   I have 3 days till party time

             thank ya'll

post #2 of 9
Quote:
Originally Posted by Bill Wilson View Post

I am making about 50 lbs. of  pork butt in my electric smoker 5 lbs. each is it smart to just put them all in at one time or should I try and plan on 2 times  and then whats they best way to keep the meat with out freezing it if so or how long does it stay good n a cooler in foil.   I have 3 days till party time

             thank ya'll

 

For your first question, I would have to say "It depends on which electric smoker it is".

If it's a MES 40 with 1200 watts, you shouldn't have a problem, but if it's a 500 watt Bradley, I wouldn't try it.

 

 

Bear

post #3 of 9
Thread Starter 

yes 40" masterbuilt 1200 watt.  think I would have to rotate or just leter smoke

post #4 of 9

As far as keeping the meat once it's cooked, it should be fine in the frig for 3 days but not just left in cooler.
 

post #5 of 9
Quote:
Originally Posted by Bill Wilson View Post

yes 40" masterbuilt 1200 watt.  think I would have to rotate or just leter smoke

 

I don't know how much you have used that smoker, but the smoker is capable.

I have never done that much at once in an MES 40, but others have.

 

 

Bear

post #6 of 9

http://www.smokingmeatforums.com/t/131246/has-anybody-ever-smoked-8-pork-shoulders-at-once-in-a-mes-40#post_896786

 

i did 8......8 lbers and had no issues with my MES40....the main thing is to monitor the internal temps on each one

post #7 of 9
Thread Starter 

I have used it several times for pork but the most I've done was 4, -5 pound hunks, if I recall correctly I think it took around 14 hours. i'm having a hard time figuring how long to prepare to leave that much in for.   I guess I can put it in Friday mid day and retrieve it Saturday morning it needs to be ready to eat @ 11 Saturday morning 

post #8 of 9

your time frame is in the ball park...when i did 8 it took about 13 hours....crank your MES up to 275 for an hour put the pork in and drop it back down to around 240...as the meat heats up it will help hold the temp of the cooking chamber as you check the temp of each pork...

post #9 of 9

I use a Camp Chef....and have done 35 pounds of butts.  Did great....mine is propane tho!

 

Kat

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