Mornin' everyone!! So we recently closed on a house we had built. I brought my rig with me to closing since we were moving stuff right away. The builder was out in the parking lot when i pulled up and his eyes got REAL big.
June 24. He told me that I would have to donate the meat and my time and in return, he would do whatever we chose to the house. So we decided on crown molding.
The builder said to expect 125 ppl and mentioned doing a whole pig. I asked hik what he wanted to have the pig for and he said "just pulled pork." I quickly told him it would be much easier to just do butts since he didnt plan on any kind of display, not to mention I'll be there by myself so logistically it didnt make sense.
I ordered 20 butts, 40 burgers and 40 hot dogs from a local butcher. Got a pretty good deal for it all too ($359)
So here's the plan......I'll get off of work thursday night and rub all the butts and place them back in the fridge. When I get home friday night at 830, I'll pack everything up in the 150qt cooler and go set up for the open house. I'll fire the cooker up around 930 and get the butts on right away. I like to stick with 250-275 for temp when cooking butts, but since I'll have 12 hrs til they need to be ready, I'll start out a little lower, around 235 or 240. The open house starts at 11 and runs til 2, so once the first few are done, ill wrap them and put them in the cooler to rest for a while before pulling them.
The builder is supplying buns, toppings etc so my job is really easy. Going to make a few gallons of bbq sauce today and also make a big batch of rub since the following weekend I have the pig roast to do. Hope you all stay tuned, going to be a lot of pics coming your way!!
June 24. He told me that I would have to donate the meat and my time and in return, he would do whatever we chose to the house. So we decided on crown molding.
The builder said to expect 125 ppl and mentioned doing a whole pig. I asked hik what he wanted to have the pig for and he said "just pulled pork." I quickly told him it would be much easier to just do butts since he didnt plan on any kind of display, not to mention I'll be there by myself so logistically it didnt make sense.
I ordered 20 butts, 40 burgers and 40 hot dogs from a local butcher. Got a pretty good deal for it all too ($359)
So here's the plan......I'll get off of work thursday night and rub all the butts and place them back in the fridge. When I get home friday night at 830, I'll pack everything up in the 150qt cooler and go set up for the open house. I'll fire the cooker up around 930 and get the butts on right away. I like to stick with 250-275 for temp when cooking butts, but since I'll have 12 hrs til they need to be ready, I'll start out a little lower, around 235 or 240. The open house starts at 11 and runs til 2, so once the first few are done, ill wrap them and put them in the cooler to rest for a while before pulling them.
The builder is supplying buns, toppings etc so my job is really easy. Going to make a few gallons of bbq sauce today and also make a big batch of rub since the following weekend I have the pig roast to do. Hope you all stay tuned, going to be a lot of pics coming your way!!
