In a week I have to make pulled pork for 100 people. If I start with 50 lbs and with 1/2 of it as waste that leaves me with 25 lbs. of pork. At a 1/4 lbs per sandwich that will give me 100 sandwiches.
Does anyone have any comments?
Thanks, Brad
I did it once, but not too sure if I would do it again. Had 2 full cabinet loads of 4 each 6-7 lb butts. 4 hours of hickory, transfer into oven and reload. Seemed like oven was on for 3 days. After the ftc and pulling
everything went into vac seal bags with just a light sauce for moisture. Had enough to fill 3 of those big oval crock-pots, sauce and slaw on the side. It came off quite well and everyone was happy, but that
much food, based on a timetable, too much stress. This is supposed to be fun and relaxing!
I had figured about that for a church gathering when they ask...
I do from 20 to 30 lbs each year around christmass. I do it over a week period. I get two cryovac packs (4 butts, one rack each butt) de-bone and season one night, then mid day next day in the smoker. Smoke for up to 28 hours depending on size and FTC for a while then cool. Then a day after cool, I shred and vac seal till party.
For 100 lbs, I would estimate in an OBS three smokes. Its doable with time. I'd get started if I was you.
Sorry I mis-red 100 lbs. but 50lbs thats between 6 to 8 butts. in OBS that's 2 smokes. Much better.
No comment from me except, when is the party and what can I bring?
If doing that much, I would be tempted to set the oven temp at 250 which will reduce the time and keep you out of the 3 day experience Smokin Soon experienced.
OK - this is totally for the purpose of providing some help and not a representation of how things should be done when dealing with true smoking...I only wanted to share this post I did on Sizzle on the Grill to provide some fodder for howling thoughtful words of encouragement and to be helpful in response to this post only. No offense intended to the true art of smoking nor to the good products that sponsor this forum. Just a post and some ideas for inspiration...uh, did I say that enough times?
Pulled Pork
Uh - For how many did you say? 300! (http://www.sizzleonthegrill.com/blog/?p=2992)
The waste after removing the bone will be closer to 40% on average. I usually loose 35% to 45%, after it has been smoke/cooked, but it is generally closer to 40%. I would utilize both the Bradley and you kitchen oven. Depending on the size of the butts, you may be able to place four in your smoker at one time. After the smoke has been applied, I would place two of them in the oven, that should quicken the time it takes for the ones in the Bradley to cook.
When I make large batches, I always smoke/cook and pull a couple of days ahead of time. That allows the smoke and other flavorings from the bark to distribute equally.
I was going to smoke-pull-vacseal-freeze on consecutive weekends.
I would err on the high side. Better to have too much (you can always freeze it for personal consumption) than not enough. Also, not sure if they can come back for more or not. If so, you can rest assured it'll probably be at least 1/2 lb for some folks. I would do a minimum of 125 pounds to start if it were me.
I agree with Duck. I bring pulled pork to the office every once in awhile and some of the guys are good for two good size sandwiches - probably 1/3 lb each. Others eat smaller but I bet the smaller ones are 1/4 lb.
I am going to Sam's club after work and buying a case of butts. They give a case discount. I will season them tonight and after work on Friday I will start the smoking. A combination of the Bradley smoker and the stove is the only way to go.
The reason for this event is my Father-in-law's death. It's not morbid, why shouldn't it be a good time.
I'll give all the details whenit is done.
Brad
I agree Brad its not morning a death but celebrating a life. A small matter of perspective.
Agree with Habs and Duck. 70# to 100# to start out - should yield about 40# to 60#. Depending on how much else there is to eat and who is there - more big men and teenage boys then the higher amount or more. All teeny women - well. None will go to waste as it has already been mentioned - there is always the freezer for the leftovers. When I have this much I go to my stickburners. With the Bradley I'd go into my cheating mode. Cook it all in the oven (at night) at 300, wrapped and preferably in disposable aluminum pans until done just before pulling temp. Finish off in the Bradley uncovered for 2 or 3 hours. Usually rub before the oven and then make sure I at least have some salt on it before going in the Bradley. No smoke ring but if the surface is dry enough going into the Bradley, picks up enough smoke and makes an acceptable bark. FTC or just stick in warm oven (covered/wrapped) for an hour or two and it should fall apart.
Shakepeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
I know Chez would do his big Indy Q every year...he did a lot of of cooking before hand and used vacuum suck bags the and the day of do the boil in-pouch method.
To me if you want control the portion....DON'T let them make their own sandvich. We do that at our men's meeting each month. We serve the first round then let them do seconds.
By the way...a date, time and location would be nice.
I bought 93 lbs. of pork butt from Sam's for about $1.00 per pound. That is a lot of meat. I think I know what I'll be doing this week end. I put a timer on the Bradley so that it will be prewarmed when I get home from work.
Brad
Here is a picture of the 10 butts.
(http://img.photobucket.com/albums/v314/car54/th_PICT0013-1.jpg) (http://smg.photobucket.com/albums/v314/car54/?action=view¤t=PICT0013-1.jpg)
click to enlarge.
I have 42 lbs. in the smoker now.
Brad
I finished it all at 4:30 PM on Sunday. It was a great amount of work and I was up at some very odd hours.
I started with 93 lbs and I finished with 41 lbs or 44 percent.
Brad
Wow! That is a lot of work. Also a lot of loss. I generally have around 60% left, but I only take my butts to 175°F, so that may be why I have less loss.
How did the "do" turn out? The curious want to know? Had to cook for 100 this past weekend also, but somebody else wanted to do the briskets so I let him. Saved me from having to tow my smoker to Ocean Springs. Besides, he was trained in God's Barbecue Country - Central Texas!
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
Caneyscud,
The bbq will be served this coming Saturday. here is a picture of it before I vacuum bagged it.
(http://img.photobucket.com/albums/v314/car54/th_PICT0002.jpg) (http://smg.photobucket.com/albums/v314/car54/?action=view¤t=PICT0002.jpg)
C.T.E.
Brad
That's a lot of hard work, but I know those eating it will greatly appreciate it.
Brad,
That is a nice looking spead o' pig you have there!
The bbq was served yesterday. It went great with many compliments. There are leftovers of which I will take to work.
Brad
Well done there Brad. Now the gig is up on what that smoke rolling out of your garage is all about.
WOW Brad...amazing...I have never had the opportunity to be able to smoke for 100 people...(frankly, I'm not sure I'd be confidant enough to)!!! Glad your results were complimented, as they should be, and your effort as well!!!
Well done!!! :)
Good job Brad!!! Welcome to the super size scale of BBQ. :D ;)