Pulled Pork for 85 of my closet friends!!

[smokin pastor]

I need a little help here guys. I have a Smokin It 2. I need to deliver pulled pork for 85 friends on Tuesday (Oct 6, 2015) evening at 5:00. After figuring up about 31lbs (raw weight) ought to do it;
1) should I will order 3- 10lb + boneless netted roasts; or 6- 5lb netted roasts?
Next I will rub it all (w Jeff's famous rub recipie) and load up the smoker.
2) Should I set my temp for the normal 225' or what temp?
3) Do I need to baste?
4) How long should they take to reach 200+?
5) Do I need to rotate their positions?
6) How much smoke do I need?

I welcome any and all words of wisdom!! :grilling_smilie:

 

[mikesys]

This might be helpful, its a lot of good information.    http://www.smokingmeatforums.com/t/235755/number-of-butts-for-a-crowd

This is from the above link, I think you need more raw product.  plug in your numbers to see

"6oz portions X 60 guests = 360oz Pulled Pork / 16 oz per Lb = 22.5 lbs PP / .5 (50% yield) = 45Lbs Raw Butts needed / 8lb average"

     I personally inject each pork butt with apple juice(10oz to 14oz in each butt) and my rub mix then rub them down 2 to 10 hours before.  I'll cook the pork butts at 250 degrees, roughly 1 to 1.25 hours per pound.  I'll smoke them for 6 hours using oak and cherry, after the 6 hour mark I put them in foil pans and cover.  I run a Maverick to check the internal temp, when it reaches 200ish I take them off and let them rest for 1 to 2 hours before pulling.

I'm sure there are many other techniques from the other members, but this works best for me and I've never had any complaints yet.

Good luck!!

 

[floridasteve]

Yea, what Mike said. Lol
Good luck and keep us posted.