37lbs of Pulled Pork for 60 People (Qview)

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paranormalsmoke

Newbie
Original poster
Aug 3, 2014
19
16
Battle Ground, WA
First 2 butts scored and ready for rub


Add a little glue


Rubbed


All 4 butts rubbed and wrapped for 24 hours


First set of 2 on the smoker


6 hours later ready for the foil wrap


Day two, second set of butts on the smoker


4am and ready to wrap.....
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And pulled......


I fed 64 very happy people and only ended up with 1/2 gallon ziplock bag left over! 

FYI...SoFlaQuer's Finishing Sauce is AMAZING!!!!!!
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You started with 37 lbs pork butts. What was finished weight? Last time I made some pulled pork I started with 43 lbs and ended up with 21 finished product. That makes it about $4.00 - $4.50 per lb.
 
Do you always rub mustard on your butts? Does it makes a difference in taste? I've never tried it but I see a lot of people doin that so my next butt i smoke I'm gonna try it.
 
Do you always rub mustard on your butts? Does it makes a difference in taste? I've never tried it but I see a lot of people doin that so my next butt i smoke I'm gonna try it.
I don't think it offers any flavor enchancement but maybe others will disagree with that?  I was originally told to brush on some yellow mustard to help keep that rub on the meat.
 
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You started with 37 lbs pork butts. What was finished weight? Last time I made some pulled pork I started with 43 lbs and ended up with 21 finished product. That makes it about $4.00 - $4.50 per lb.
Not sure what my final weight was but I seem to only experience around 40% loss this time.  I've had butts shrink up way more than these did but I normally figure around 50% loss to be safe.  I was serving 1/3lb servings, total count was 64 attending and a few came back for seconds.  I only had roughly a pound left over so if I were to guess I was in the low 20's
 
LookS Great!!!! How Did You Reheat It?
SoFlaQuer's Finishing Sauce, cover with foil and throw in a 350 degree oven until it reaches 155 degrees. I've found PP to be very forgiving in the reheat as long as you add a little moisture.  I actually think it tastes better the second day but that is just personal preference 
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