Pulled Pork for open house

[Pioneer51]

Good morning everyone!! I'm new here and have been smoking for a couple years now and love it. I have a couple questions for you. I have a good friend that would like me to do some smoked pulled pork for her open house and just not sure how to make it work. I have 2 vertical box gas smokers so i think i can do a lot at a time. The open house is on a Saturday and i could start on Friday afternoon. Should i start sooner and freeze or start on Friday, not sure how many pounds of shoulder to get? Any feed back would be very helpful. Thank you in advance

 

[jetsknicks1]

If you have all day on Friday, I would do it all and then put it in the fridge unpulled, until the next day and then warm it up.there are a bunch of folks here with a lot more experience and they might have other suggestions, this has worked for me in the past tho.

 

[markh024]

For help with pounds of food, you would need to know a head count for help on that. At least a ballpark estimate.

 

[Pioneer51]

Yes sorry. They are planning on 250-300. Pulled pork will not be the only meat. Chicken and meatballs along with plenty of sides. Also my smokers seem to cook faster then most of the post on here. I did my last one only took about 6 hours. I have the smoke thermometer so i know my box temp and meat temp. Does anyone else seem to have this with there vertical gas smoker?

 

[hillbillyrkstr]

1/3 of a pound per person of protein works for us when we cater to large groups. Not everyone will eat that much but some will eat more. Always good to have a bit more than you need to be safe.


Also remember to cut your weight in half because of loss while cooking. Meaning an 8# pork butt will only end up providing just over 4#’s of meat in the end.

Good luck,
Scott

 

[hillbillyrkstr]

Didn’t see that pork won’t be the only protein. Cut it to a 1/4 per person in that case.

 

[Pioneer51]

Thank you for the help

 

[gmc2003]

I would smoke it, pull it and pop it in the fridge on Friday. Reheating already pulled pork on Saturday is a breeze w/o any loss in flavor.

Chris

 

[hillbillyrkstr]

I agree with gmc.

 

[Pioneer51]

Thanks guys

 

[SmokinAl]

Good luck!
That is a lot of people to feed!
Al