Picnic vs Butt

[sweet chops bbq]

I need some help. I kind of voluntered to cook 50 lbs of PP for my daughters softball team fundraiser. I found the butts at Cardenas for .99 a lb, and the picnic for .77 a lb at Superior. Is it worth the savings since the picnic has way more fat? After trimming the picnic will I have just a pork chop left? Thanks for the help. I will be cooking it on my new UDS Friday night for a Saturday serving. How should I keep it over night, and what is the best way to keep it moist Saturday while serving. I plan to pull it Friday and "Sprinkle" with my mop sauce.

 

[meateater]

Personally I would go with the Butts. Question is have you used your UDS yet? 50# of meat on a new smoker without a test run is kinda risky, it can be done with some rotating if you have several grills on it. What temps are you running ? Give some updates here and help will arrive.

 

[bbqhead]

Im always uncomfortable about a new unseasoned smoker. on the other hand I like pork butts myself, my opinion is their better product to work with. I admit i've never been around a uds, when I cook butts I put them in 1/2 pans when i foil to retain juices to keep it moist. good luck , sorry i was'nt much help. maybe cook the day before and refridgerate that nite then reheat the next day.

 

[sweet chops bbq]

I have used it for beer can chickens, and tri tips. It seemed to run real steady at 250 for 4 hours on 1 chimney full of Kingsford. That was with the 2 back nipples wide open and the 3/4" ball valve opened to about 1/4". i did not have a damper on my stack for those smokes but it has one now. It has 2 racks, and the charcoal basket is massive. We used the charcoal grate for the 22.5" webber thinking it would allow for more air flow.

 

[pineywoods]

Personally I'd go with the butts and after pulling them I would put the meat in a couple large disposable aluminum roasting pans and cover with foil. Put them in the fridge overnight then before re-heating mix in some finishing sauce or apple juice and pull the foil back tight over them. Put them into an oven, smoker or what ever until they get to serving temp. I have also used a steamer to reheat with good results and thats how we usually do it with smaller amounts.

 

[sweet chops bbq]

any sauces you recommend?

 

[pineywoods]

This one is pretty darn good

http://www.smokingmeatforums.com/for...ad.php?t=49892

 

[sweet chops bbq]

thanks alot brother.

 

[pineywoods]

Good luck with the smoke and don't forget the Qview

 

[mballi3011]

I also would go with the butt. I have done a couple of smokes for large groups and they work really good. Now for the finishing sauce I used a carolina gold sauce on mine and it went over very well. It is also and vingar based but it has some mustard in it too.
http://www.smokingmeatforums.com/for...pm&pmid=102363

 

[harleyguy]

I totally agree with Piney, this finishing sauce is excellent.

 

[triplebq]

Plan for enough time to finish them . My last one took 17 hours to get to 200 degrees . If I was doing it I would time them to be done the morning of the serving . Mine was a 10.6 lb butt ( bone in ) .Be sure to Qview ! My rub and smoke was enough , no finishing sauce was needed nor used. Good Luck