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How many butts.......

post #1 of 5
Thread Starter 
Can you do on a UDS at the same time? I've done 2 around 7 to 8 pounds each. Can you fit 4 of them on the main rack or is that pushing it? Do I need a second lower rack?

I'm thinking of doing pulled pork sammies for around 80 in a month or so. Trying to figure out if that's a one time shot or a couple days effort. I only have one drum.

How much do you need to start with per person? I figure if they "pig out", I'll need a half pound each precooked weight. If so, that may be more like 5 or 6 butts in the 7 to 8 pound range. 3 and 3 on two racks? That's 6 at a time.

Somewhere in there is overload.
post #2 of 5
Not sure how many you can fit on at a time.
I believe average would be about 1/4lb per person but don't forget to take into account shrinkage.
In 2 months I have to do pp for my Sisters wedding reception, they are planning on 200-250 people so I'm doing a minimum of 10 butts but probably a few more, but for sure I am doing many of them ahead of time, vacuum sealing and reheating that day. Even 4 butts would take a bit of prep work to get them ready for dinner if you had to do it all without an extra set of hands to help out.
Personally i would go for the cook ahead of time and reheat option, not like the meat will taste any different, in fact many claim it tastes even better after a resting/reheat period.
No matter how many butts you have you can always save the leftovers for the winter months and snack of pp then.
Better to have too much than not enough.
post #3 of 5
4 butts will fit on your drum. I did 4 for my son's graduation on my drum with no problems of them fitting on one rack.

Plan for around a 40% loss of weight from raw to pulled...even tho it may be less. And figure about 1/3 lb. per per person...as long as you have plenty of good sides to go along with it, that should be plenty.

post #4 of 5
I did 2 big ones on my UDS and they did o.k. Although 4 will fit, the problem may be too much dripping on the coals which could very well snuff some coals out. I had a bit of that with 2, but moved the meat out somewhat. If I had to do 4, I would set them around the perimeter of the grate and turn them (not flip) periodically. I don't foil or pan my pork.
post #5 of 5
Thread Starter 
Sounds like I should work ahead and reheat.

I can do vacuum bags or 2 gallon zip locks, or simply leave pulled in aluminum pans. I would have access to a Royal Oak offset smoker on site. These would all be done 24 to 48 hours before, so should not go bad.

Put it all in a couple of big foil pans on low heat for an hour or so to reheat?
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