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A few pics of what we did last weekend...

post #1 of 29
Thread Starter 
We had a fundraiser for my wifes church youth group and they sold 68 shoulders. We fired the pit at 8pm thursday and cooked till 8am saturday. These were cooked fat and naked(fat cap still on and no rub)
post #2 of 29
Great cause PDT_Armataz_01_37.gif I'm sure it was fun we did one awhile back with about that many butts except we had to rub them all.
post #3 of 29
Wow Piney 68 butt to rub how did you hold up lol
Good smoke wow BIG rig...
Good job...
post #4 of 29
PDT_Armataz_01_37.gifGood job on the mass of pork there.
post #5 of 29
That's awesome! points.gif
post #6 of 29
Now that's a lotta pork! Looks awesome!
post #7 of 29
Now that is nice...Awesome PP....points.gifpoints.gif
post #8 of 29
That's an incredible amount of Butts. Good job!!
post #9 of 29
points.gifWell done
post #10 of 29
Thats a Butt load of pork. Pun intended. PDT_Armataz_01_37.gifDid you have another rig or did you have to do them all on that one? Nice looking setup!
post #11 of 29
nice smoke and great cause!
post #12 of 29
Thread Starter 
Some of the buyers were older and didnt need the extra sugar and salt so we just didnt dress any of them. We cooked them all on this pit in 2 cookings. It ate a ton of fuel to cook that much meat.
post #13 of 29
Looks delicious!!! Did you have trouble with even heating with that much on the grate?
post #14 of 29
Thread Starter 
Yes we did, we had to jockey the meat around every 3 hrs or so. I am adding some tuning plates to help with that next time.
post #15 of 29
Nice set-up you had there. Did you have a lot of company for the overnight smoke?

When you do pork for fund raisers, how do you price the end product? You do sandwiches? Any sides? What do you charge? How much meat do you put on each plate?
post #16 of 29
Thread Starter 
Me and Danny were there both days and had several people stop in during the nights to chat. Butts were presold at $25 each and I cooked plenty of extras. I smoked them in the parking lot of my wifes restaurant and she sold plates/sides inside. Each plate gets 6oz of pulled pork, 5.5oz of each side, 2 oz of sauce on the side, and 2pc white bread(the cheap kind not the round top we use in the restaurant). Plates were $5.99.
post #17 of 29
Damn that looks awesome.
thank you for the portion size and pricing break down.points.gif
post #18 of 29
Sounds like a good deal all the way around!
post #19 of 29
Great Job ! ------------->>>points.gif

Amazing that you can get 34 Butts through the danger zone at one time. My MES is lucky to get 2 through there.

Thanks for showing,
post #20 of 29
Thread Starter 
Unless you are running really hot most cookers will not bring any pork shoulder through the danger zone in the HD alloted 1 hour time thats why we take it past the safe zone for extended periods.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › A few pics of what we did last weekend...