BIG Smoke this weekend....

[id2nv2nj2ca]

Hello ladies and gentlemen.  I have a few questions, and will try to get them out without writing a novel like usual.

1:  I need to know who many Boston Butts (Sam's Club two per pack) I need for enough pulled pork to feed 60 people 2 SLIDERS (emphasis added) each.

2:  I have a new 40" Masterbuilt Electric smoker more than capable of handling up to 8 butts if I need that many.  Even if I only need 6, will my total cook time take more than if I cook 4?  If I need 8, same basic question. 

3:  Should I just put them in and let them go, or should I rotate the them?  If so, how often?  Should I put water in the water pan, keeping in mind I will be using my AMNPS loaded with a combo of hickory and pecan?

4:  I want them to be fresh as possible, but since I need them done and ready at 5pm on Saturday, I am toying with the idea of smoking them on Friday, and wonder the best way to handle them for the best presentation/quality/taste/etc.  Do I let them cool down completely after I wrap them in foil, and then put them in the fridge, heat them up Saturday afternoon and pull them?  Or is there some other way to preserve quality/moistness and not have to get up in the middle of the night to start the whole process?

5:  I will be using Jeffs rub and sauce recipes.  How many "batches" of each will I need for the 60 people and their pulled pork sliders?

Thanks in advance!!!

 

[id2nv2nj2ca]

So, nobody here has any answers? Really? :)

 

[goingcamping]

I have no practical information to impart...However, I did stay at Holiday Inn last night!

To the internet...some more relevant than others!

http://amazingribs.com/tips_and_technique/party_planning.html <-----Love this website

http://www.foodservicewarehouse.com/education/how-to-cater-a-party-for-50/c27504.aspx

http://www.mademan.com/mm/how-determine-amount-food-cater-party.html

http://www.bbq-brethren.com/forum/showthread.php?t=67167

http://ezinearticles.com/?Hosting-a-Huge-Barbecue-for-100+-People&id=5850620

http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html <-----Ditto

Brett
 

 

[kathrynn]

BUMP....to help you get some information.  I have no clue...sorry! 

Somebody will help!

Kat

 

[fpnmf]

http://www.smokingmeatforums.com/newsearch/?search=pulled+pork+for+60+people&type=all

 

[dirtsailor2003]

I would figure on around 1/4-1/3# per slider (assuming you mean the small bun ones). You will probably lose 30-40% of the original weight of the meat when smoking. So using that information you should be able to get an approximate on how many pounds of raw meat you will need to get the amount you need,

I prefer a dry smoke chamber. I do not spritz or foil, I like bark. No need to rotate. It will take the same amount of time to do 4 butts as it will 8. The only difference is that it will take longer for the smoker to come back up to temp when you put the meat in. More thermal mass to heat back up. So take the smoker up as hot as you can prior to putting the meat on and don't reduce the heat until you're back up to just above your target temp. Keep the door closed and don't be tempted to open!! You will need to therm at least one butt to give you an idea of IT. When it gets close to your target temp, probe the others. Some may take more or less time. I usually will put probes in 2-3 (that's how many probes I have) then check the others.

When cooking for large groups I always do the smoke the day before, that way there is no surprises. I put the butts in foil pans and wrap right off the smoker, let rest. This will retain the juices in the pans. Refridge until needed. I pull the day of and either reheat in the foil pans in the oven or crockpot depending on how much I have.

Hope this helps. Good luck. Post some pictures for us to drool over!

 

[smokinclt]

id2nv2nj2ca

I am doing something similar but using the picnics from costco. I use about 3/4 pound raw to a person as the fat will render and the meat will get a little smaller. About 1/2 pound cooked I figure (and who doesnt like leftovers). I also asked about the time etc. in another post and was given some good info and good news. The evaporative cooling should not be enough to affect your cook times so cook like you would normally. Rotate if you have hotspots otherwise no need. You can find hotspots easily with toast just put sliced bread in on a smoke instead of meat and the dark ones are your hotspots. Personally I am going all night because I have to be ready at noon on Saturday. I use a good 18 hours as my rule. Should not take anywhere near that time but I can keep them warm in a cooler. Just wrap in 2 sheets heavy duty aluminum foil and then a couple of beach towels and place in a cooler. 

Hope this helps a bit. 

 

[smokinclt]

Oh I forgot here is the link to my post and responses. http://www.smokingmeatforums.com/t/...oing-10-12-pork-shoulders-and-9-12-racks-ribs

Doug

 

[pgsmoker64]

Good morning.  I see you have some help already but I will throw in mine as well.

Hello ladies and gentlemen.  I have a few questions, and will try to get them out without writing a novel like usual.

1:  I need to know who many Boston Butts (Sam's Club two per pack) I need for enough pulled pork to feed 60 people 2 SLIDERS (emphasis added) each.  I would go with 6 butts - you'll have some left over but I know you'll do a great job so I would plan on a few asking for seconds.  You can freeze the leftovers.

2:  I have a new 40" Masterbuilt Electric smoker more than capable of handling up to 8 butts if I need that many.  Even if I only need 6, will my total cook time take more than if I cook 4?  If I need 8, same basic question.  As long as you are able to maintain your temps your cook time should be about the same, just don't crowd the butts.

3:  Should I just put them in and let them go, or should I rotate the them?  If so, how often?  Should I put water in the water pan, keeping in mind I will be using my AMNPS loaded with a combo of hickory and pecan?  If you are concerned with time then foil them when they hit about 160 internal temp (IT).  This will help you get through the stall quicker.  If time is not of the essence then leave 'em alone until an IT of 200.

4:  I want them to be fresh as possible, but since I need them done and ready at 5pm on Saturday, I am toying with the idea of smoking them on Friday, and wonder the best way to handle them for the best presentation/quality/taste/etc.  Do I let them cool down completely after I wrap them in foil, and then put them in the fridge, heat them up Saturday afternoon and pull them?  Or is there some other way to preserve quality/moistness and not have to get up in the middle of the night to start the whole process?  This one is your call - you can let them sit and cool down then into the fridge or you can go ahead and pull it all and refrigerate in shallow pans in the fridge.  Depends on how much work you want to do the day of.

5:  I will be using Jeffs rub and sauce recipes.  How many "batches" of each will I need for the 60 people and their pulled pork sliders?  A double batch of rub should get you through two butts, so 6 batches of rub.  I don't use Jeff's sauce but I made it once and the recipe only makes about a pint and a half.  You'll need a lot of that for 60 people, but some will use sauce and some won't.

Thanks in advance!!!

Hope this helps.

Bill

 

[id2nv2nj2ca]

Thank you Brett, Kat, fpnmf,  dirtsailor2003, smokinclt, and Bill.  I appreciate your time and help.

 

[kathrynn]

 

[goingcamping]

Thank you Brett, Kat, fpnmf,  dirtsailor2003, smokinclt, and Bill.  I appreciate your time and help.

One of the great things about this website is how people respond to any particular question!

Now that you've received some help from the "in the trenches" kinda guys/gals, we'll need to see and hear about the results. For me, this is as critical as the original question as it allows for criticism for the help (in a respectful manner!) or accolades for being spot one! Without the feedback, we may not know how our advice affects your outcome?

So, I can't wait for the debriefing!

Good Luck and I hope for a successful smoke and party!!!

~Brett

 

[smokinclt]

I cant wait to see pics of your smoke. Sounds like its gonna be a fun time. 

Doug