Pork quantity question

[gramason]

My wife asked me if I would cook for a luncheon at her work next Thursday. She wants pulled pork, and I plan on doing some of Dutch's beans. The lunch is for around 25 people, and i'm not sure on how many pounds of pork butt I will need to smoke. Thanks for any help.

 

[mossymo]

I would say two 12-14 lb. butts and a triple batch of the beans. Leftovers are never a bad thing but I am guessing you will not have any !!!

 

[flattop]

I think Mossymo has a good idea. I made two 9 lb butts for a party of about 30 people. But there was a ton of other food as well. Granted there wasn't any left over's (insert sad face here).

Don't forget a few ABT's for the special people.

 

[flagriller]

Please do not ask me

Ok, ok, what I do. 25 people you ask, 4-5 butts, 20 white meat chicken breasts, 4 slabs of (in my opinoin) perfectally smoked beef ribs, corn bread, a crock pot of baked beans, 10lbs of slaw, potato salad(from Scotty and Rockey) , two GOOD apple pies(get with vlap on this) and some out of this world chili(er. also get with vlap) and some excellent pork ribs and pulled pork(get with FatBackJoe

) and if you are lucky.....there wil be a Lemon cake there

And I know who it was Jeff

Other than that, you're good to go

 

[meowey]

I usually figure about 4-5 servings per pound of finished pork. After pulling it usually comes out to about half the uncooked weight. Smoke about 16-18 pounds of butt, and do a double batch of beans.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[gramason]

Thanks for the help, i'll be sure to post pleanty of q-view.

 

[flyboys]

I did a combined birthday party for my kids a few months ago and had between 40 and 50 people attend. I smoked two 9 lb butts, 10 racks of ribs, sausage links, and baked beans. We had enough left over for a few of the guests to take food home and still had enough for leftovers the next night. On a side note, I brined the butts and they turned out EXCELLENT!!

 

[deejaydebi]

Good luck Gramason. 2 good sized butts, 2 #10 cans of beans, 10 lbs of tater salad should do it!

 

[smokewatcher]

I've never considered brining a butt, mainly because they seem moist enough already. What did you brine it with?

 

[deejaydebi]

I find Brined butt tastes like ham. Chops are good brines as well.

http://www.deejayssmokepit.net/Downl...riningBook.pdf

 

[richtee]

Got a 9.5 pounder Vac-pak'd with a bit of onion and garlic powder, CBP and T.Q. relaxing beerside in my garage fridge right now. 2 more days! Hammy Sammies...YUM!

 

[gramason]

Hey Richtee, how long do you let that sit in the fridge, and do you smoke it the same, and pull it, or take it off early and slice it up?

 

[richtee]

Well, I got excited and cracked it open this AM...see the "Vac-Pac" thread. As far as I could tell, was about 75% cured in 5 days, should have taken 10-15 days normally.

I am now smoking it at 220* <currently, you know those cantankerous ECB's>.

My plan is to halve it. Set half aside at 180* for slicing, and go to 200* for the pulled.

Imagining a pulled hammy sammy with a slice of cheddar sharp enough to cut my tongue melted on top...OMG... I'M HUNGRY!

 

[muddy pond]

Sounds yummy. Send Pics....... want to see it when you break it in half. I am already drooling and making a mess on my key board....

 

[flyboys]

I had heard that too much salt on a butt will give it a ham taste, so I chose a rub with a small amount of salt in it. The brine was an even mixture of kosher salt and brown sugar to equal 1/4 cup added to 1 gallon of water. I also added some of my rub into it. I brined it over night and it came out excellent. Now, these were the first butts that I had smoked and haven't done one up since, so I really have nothing to compare it too, but I can tell you that everyone absolutely loved it. I took some of the leftovers to work, and they have been on me since to do up another one.