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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)
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.
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?
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.
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.