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Question on quantities and timing

post #1 of 10
Thread Starter 
I'm planning on doing some pulled pork sandwiches for a tailgate party for the Brewer's game this year for about 15 people. I was planning on doing boston butts on my Masterbuilt vertical h2o smoker. Here are some questions I have.

1. How much meat should I start with in order to feed 15 people? and will it actually fit in my smoker?

3. How much total cooking time am I looking at here? I was planning on smoking for 6 hours and then fininshing in the oven.

2. I'd like to make it the day before so I'm going to have to reheat it, looking for suggestions on the best way to do that without drying it out.

Thans in advance for any replies.
post #2 of 10

What size is your smoker?

The minimum I would plan for 15 adults is about 10#'s precooked weight.
Thats an estimate of about 1/3 # per person or 1 # per 3 people. I always plan to have an abundance so I would probably look for 2, 6-7 # butts.

I plan 2 hrs per # at least for actual smoking time,, 1 hr prep time, and at least 2hr foiled rest time. Personally, I would not pull until 165-175f before foiling and placing in the oven until 200-205. Then letting it rest for 2 before shredding.
Depending on additional sides and appetizers will be your guide for how much you need. You can split them in half and reduce smoking time if you
have the grate space.

What game are ya going to ? Have fun and stay safe.

post #3 of 10
Thread Starter 
Thanks for the advice. Going on the 26th to see them hopefully beat up on the Phillies.
post #4 of 10
I'm with Jack except I'd be looking for two 7-8 lb'ers nothing worse than running out. If I'm foiling I foil at 165 then into a 250 degree oven till an internal of 205. I realize my estimate is more food than the ones who cater would figure but I'm smoking for family and friends not for profit. If theres some left over thats not a problem
post #5 of 10
Im with piney too grab a couple of 7-8 lb buttsand you'll be fine. You can smoke them the day before and re-heat in a crockpot if you want bacause butts have a mind of their own and some smoke faster then others and you don't want to be smoke=ing during the game so do it earily and re-heat.
post #6 of 10
Yep. People will eat a lot more of good food than you think.

Good advice!
post #7 of 10
Thread Starter 
I have my plan somewhat finalized so here goes.

I picked up (2) 7# whole pork butts today. They each are bone in so I hope this will still be enough for 15 people.

I'm going to start them early Friday morning, finishing sometime Friday night and then simply re-heat them before the game on Saturday (This is where that fancy little 110 electrical outlet in the bed of my Tacoma is going to come in mighty handy). Game starts at 7 so we'll start tailgating at 4 (I'd actually start earlier, but they only let you in 3 hours prior).

Going to be serving on cheap white buns along with calico beans, creamy slaw, taco dip, and some kind of dessert that my wife will likely be whipping up. This project has the ability to make me a hero or a complete chump, as I've never done a butt in the smoker before so wish me luck. Couple other quick questions 1) Can I use Jeffs rib rub on this butt or should I rub with something else? 2) Should I inject it or leave it be? 3) I plan to throw some finishing sauce at it, I'm assuming I'd do this right before serving? Thanks.
post #8 of 10
Sounds like a plan. I would catch all the drippings in a pan with some beef aujus and some thinly sliced onions 1/2, maybe 6 cups aujus. When done, put that in the freezer till the fat rises and skim. Mix the juice into your pork after shredding. I would not put any finishing sauce on the meat, let the people do that if they want some. Following the above method many people don't see a need for the finishing sauce, the meat is so good by itself. You want to be a hero for the meat not some sauce.

Good luck!
post #9 of 10


Good advice from the guys, although I didn't see the answer to another of your questions. I like to serve right off the smoker, when possible(it challenges my Chef skills at timing and service).
However, I do -cool,pull and chill or freeze. Afterward, I simply thaw(if frozen) and heat in a slow cooker(along with the juices you'll get when you wrap(double-trust us on this)and oven finish the Butt.You can then add a finishing sauce or on the side(my favorite way).It's all good with Pork, easily forgiving. That's why it's a good choice for learning smokers.tongue.gifThat's my honest opinion!
post #10 of 10
I pull the Pork into a large mixing bowl, then I mix my sauce into it. A lot of folks here serve the meat plain with the sauce (or choice of sauces) on the side.

Relax, it's going to be great. By the way, Until the other day, I always wrapped the butt in foil at 160* and took it to 205. Last cook, I didn't foil. I swear it was even more tender and juicy then all the times I foiled in the past.
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