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Pulled Pork for a Party a few ????s

post #1 of 10
Thread Starter 

I have a get-together planned for this Saturday and I have been asked to make pulled pork.

I have smoked alot of 10lbs picnic shoulders..but I will have to smoke 2 shoulders to feed all the people. Will I have to add additional cooking time to smoke multiple pcs of meat?

So If I have 2 10lbs shoulders am I looking at 30hrs or 15? Sorry for a dumb questionPDT_Armataz_01_04.gif I just want to make sure I give myself plenty of time.

post #2 of 10
15 hours or so, depending on the stall..........me and smoke buzz did 2 10lb briskets, and 2 8lb butts at the gathering...........and believe it or not, ( I have witnesses.....lol), they were done in 8 hours........but multiple meats are a good thing, they act as heat reserves for each other, imho. Maybe a tad bit longer, but nutting to worry about.........
post #3 of 10
simple answer no! smoke as usual. only time ya have a prob is if ya overload the grate,and block airflow, then ya cant maintain temps, so you gotta go longer...actually i'd bust them puppies down to 5lbers n cook em in 8 hrs
post #4 of 10
Thread Starter 
Thanks for the fast responses!

I was freaking out!

Do you guys think 2 10 pounders will feed 15 people? Any suggestions??
post #5 of 10
As Walking Dude said the time will be very close to what it would be doing one. The only thing I notice is it takes the smoker a bit longer to get back up to temp after loading more cold mass ( more meat) once it gets up to temp which isn't usually that much longer the rest of the smoke is right at the same
post #6 of 10
20 lbs of butts = 10 lbs of cooked meat @ 1/3# per person = 30 servings.

Ya, you'll have leftovers. biggrin.gif
post #7 of 10
Leftovers freeze well, and if you do not have room for them feel free to send them to me. biggrin.gif

Good luck to ya!
post #8 of 10
You should do fine. It will take a little bit longer as it will take longer to heat up since you have a fixed heat source with the electric. Make sure you start with hot water.

When I had the Brinkmann Electric like you do, I did have a case of pork shoulder slowing down some ribs I was cooking because it kept the temp. lower than it usually was when I would do ribs by themselves.
post #9 of 10
MADDOG it will depend on your smoker (rack) temp I done 3 10# butts a couple of weeks ago it took 24 hours which is not uncommon for my smokes, I smoke at around 230 - 240 degs, and most of the time it takes me that long to get an internal temp of 200 degs. But if you wrap them in foil when pulled (if not already in foil) lay you butt in a thick towel in the bottom of a cooler than cover it with an other towel for the rest period you can hold the meat for a long time I have gone as long as 8 hours and the internal temps where still around 175 degs.
post #10 of 10
Thread Starter 
Yea I am using a vertical smoker and it seems like the cooking time varies all the time. I guess I will start 24hrs a head of time.

I was guesstimating around 18hrs so its no biggiebiggrin.gif !

I am really impressed with this forum, very fast paced. I am active on alot Honda forums and this is a way better experiance.
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