How much and how long....

[KHert]

I would like to do a pork butt for a small gathering, about 20 people. I have read 1/2 lb per person, is this correct?

Also would like to finish around 1:30-2 in the afternoon but only eat at 6:30. Best way to do this?

KHert

 

[TomKnollRFV]

That sounds about right for the protein;

As for how long..I would suggest you cook the pulled pork a day in advance and reheat in a nesco or similiar the day of.

 

[SmokinVOLfan]

1/2 lb per person should get you no problem. As far as time goes just make sure you give yourself plenty of it. Other factors depend if you plan to wrap or not and what temp you are going to smoke at. Worse case you get done early wrap them in foil toss them in a cooler full of old towels and they will stay piping hot for hours!

 

[Fueling Around]

Agree with smoking day or days prior to event. Collect the juice that cooks off and strain most of the fat after it is cooled.
Shred the meat while warm. Easier to separate the excess fat and connective tissue.

Shredded meat and collected meat juice go in to either an electric roaster (Nesco) or large slow cooker (Crock Pot) for reheating on the day of the feast. You get to socialize with your guests instead of tending a smoker. There is enough smoke goodness escaping from the warmers to give your guests a hint at what is coming.

 

[fullborebbq]

Is the 1/2 lb per/person a before cooking estimate? Giving that you loose 20-30% after cooking seems a bit light.

 

[chef jimmyj]

Is the 1/2 lb per/person a before cooking estimate? Giving that you loose 20-30% after cooking seems a bit light.

Good catch!
Yes, you want 8oz of a single protein AFTER COOKING. When looking at a Pork Butt, after cooking and water weight loss, fat removal and bone out. It is typical to figure a 50% yield, gives a little wiggle room. So to end up with 8oz...Double that to start.
20 people, start with 20 pounds +/- to get 8 to 10oz portions. No one ever complains about a Doggie Bag to go...JJ

 

[KHert]

Got is, so 16 people, get 2 ea. 8 lb butts.

So if I start these at 6 pm Friday, do I need to be worried about finishing by 1-2 pm on Saturday afternoon. I am reading some very conflicting times. I have a friend that did his between 7-9 hours, but then I read up to 18 hours. That is a very big difference for the same cooking temp.

Sorry, I have a lot of questions. This is why this is so hard for me. My personality is very much rules to follow. So when it is this or this or this, my head starts to spin, haha. I don't want to screw it up, haha.

Anyway, so my plan feels like it should be 2 ea. 8lb butts, put on our rub, start at 6pm on Friday evening, at 160 temp, wrap, pull of at 195 temp.

-- is 225 okay or should I use Hi Smoke (using camp chef pellet smoker)
-- how long can I keep it in foil and wrapped before pulling it

Again, thanks for all the help.

Kevin

 

[daveomak]

Pull it while it's still warm/hot... add any liquid to the pulled warm meat...

 

[ofelles]

I hear you on wanting strict rules to follow. But in case you haven't noticed it is not like that smoking. General guidelines and experience is what I found out. I've cooked butts in 7 hours while others have taken 16.
Give yourself plenty of time and hold a steady temp. Lots of good advice already given. Good luck and I bet it turns out great.

 

[schlotz]

Here are my notes for a butt done earlier this year.

8.47# OT 47º going to 83º (All std prep, timing and rub from recipe in sig below, used approx. 2/3 cup salt in brine). Trimmed to remove most of the fat. Did not spray with juice or use the smoker tube.
-7am in smoker on smoke setting for 1 hour
-8am bumped to 245º
-1:30pm IT 159º dbl wrapped in foil, placed in alum pan & put into 310º oven
-3:50pm IT 202º removed and placed in cooler with towels. Just short of 9hrs to reach 202º.
-5:45pm IT 187º after two hour rest in cooler. Removed & served.

Perfect taste, not salty. However, next time do spray & use the tube.

 

[noboundaries]

I just smoked two butts last Thursday night to early Friday afternoon. Bone-in butts, no trimming, 10.3 lbs and 9.8 lbs. Put the butts on at 9:30 PM Thursday night. Smoked all night at 225F, + or - 5F. 12 hours later I cranked the heat up to 265F. They finished 3 hours later at 12:45 PM. Total 15.25 hours.

Understand that as the meat and chamber temp close the difference, the heat absorption of the meat slows down. If the chamber is left at 225F, the last few meat degrees can seem to take forever, but don't go by temp, use feel. Probe should slide right in when meat temp is 200-205F. Secondary and tertiary stalls can happen, too.

Total finished meat weight was 11.5 lbs, a shrinkage of 44%.

If you finish early, leave meat intact, cover with foil and old towels and put in the cooler. If it is WAY early, rest for a couple hours, pull the meat, put in the fridge, and reheat as desired.

 

[chef jimmyj]

I too am a guy that like to follow a Plan. After a lot of missing a Deadline with crazy Butts, I go with...225°F figuring 2 hours per pound, on the largest Butt, PLUS 2 hours to CYA...I have Wrapped at 165 but since getting older and lazy, I smoke straight through to an IT of 205°F. If done early, wrap and cooler. But I have been hitting Supper Time, +/-, 30 minutes, most of the time with my MES...JJ

 

[TomKnollRFV]

I gave up on plans when it came to smoking, I just do things in advance of dead lines...<After a few family meals were planned but the BBQ didn't agree with the plan!>

I do suggest pulling when the IT is 205f though.

 

[KHert]

Thank you all so much for the help and reassurance. Going to give this a shot, and so excited about it. Never realized I would have so much fun with this.

Decided that since these are my first ones and a little time constraint, going to try the following:

2 8 to 10 lb Boston butts
Going to try some new rub, yet to be decided
Going to put on at 225
spray at 2 hours and 4 hours
Wrap at IT of 160
Take off smoker at IT of 195-200
Let sit for 1 hour
Pull
Place in Crock Pot on warm

Last question, do I need additional liquid in the crock pot, as I am anticipating a finished time of morning of the event?

Thanks all again.

Kevin

 

[KHert]

I gave up on plans when it came to smoking, I just do things in advance of dead lines...<After a few family meals were planned but the BBQ didn't agree with the plan!>

I do suggest pulling when the IT is 205f though.

Yeah decided to make sure it is finished in the morning of the event.

How do you keep it warm till it is time to serve? And how do you warm it up when ready to serve?

Kevin

 

[KHert]

I just smoked two butts last Thursday night to early Friday afternoon. Bone-in butts, no trimming, 10.3 lbs and 9.8 lbs. Put the butts on at 9:30 PM Thursday night. Smoked all night at 225F, + or - 5F. 12 hours later I cranked the heat up to 265F. They finished 3 hours later at 12:45 PM. Total 15.25 hours.

Understand that as the meat and chamber temp close the difference, the heat absorption of the meat slows down. If the chamber is left at 225F, the last few meat degrees can seem to take forever, but don't go by temp, use feel. Probe should slide right in when meat temp is 200-205F. Secondary and tertiary stalls can happen, too.

Total finished meat weight was 11.5 lbs, a shrinkage of 44%.

If you finish early, leave meat intact, cover with foil and old towels and put in the cooler. If it is WAY early, rest for a couple hours, pull the meat, put in the fridge, and reheat as desired.

Thanks so much for the help.

How do you reheat?

Kevin

 

[KHert]

I hear you on wanting strict rules to follow. But in case you haven't noticed it is not like that smoking. General guidelines and experience is what I found out. I've cooked butts in 7 hours while others have taken 16.
Give yourself plenty of time and hold a steady temp. Lots of good advice already given. Good luck and I bet it turns out great.

Thanks so much. Yeah a lot of what I am liking is the fact that there are no strict rules. Sounds odd, but taken me out of my comfort zone and I am enjoying. Never really thought I would enjoy this that much.

Thanks again.

Kevin

 

[KHert]

Agree with smoking day or days prior to event. Collect the juice that cooks off and strain most of the fat after it is cooled.
Shred the meat while warm. Easier to separate the excess fat and connective tissue.

Shredded meat and collected meat juice go in to either an electric roaster (Nesco) or large slow cooker (Crock Pot) for reheating on the day of the feast. You get to socialize with your guests instead of tending a smoker. There is enough smoke goodness escaping from the warmers to give your guests a hint at what is coming.

Thanks so much. Excited to give this a try and see what happens.

kevin

 

[TomKnollRFV]

Yeah decided to make sure it is finished in the morning of the event.

How do you keep it warm till it is time to serve? And how do you warm it up when ready to serve?

Kevin

You can use the warm setting on a crockpot; or sous vide it the day of to be honest.

Look up some finishing sauces for ideas of liquid to add <or just a bit of apple juice>

 

[KHert]

Good catch!
Yes, you want 8oz of a single protein AFTER COOKING. When looking at a Pork Butt, after cooking and water weight loss, fat removal and bone out. It is typical to figure a 50% yield, gives a little wiggle room. So to end up with 8oz...Double that to start.
20 people, start with 20 pounds +/- to get 8 to 10oz portions. No one ever complains about a Doggie Bag to go...JJ

That makes sense. Thanks so much. I am excited to give this a shot and see what happens.

Kevin