NEED HELP WITH PULLED PORK

[Turkeyman]

Having a party next weekend and having 20 to 25 pepole over wondering how many pork butts I will need to make to fill every one up.

Thanks,
Scott

[owrstrich]

terkey...

you can smoke shred fridge reheat if you dont want the stress of  smoke shred ftc eat...

if i were going to do this project i would get 8 boneless butts that are small enough to fit 2 butts per rack... using the entire rack but not touching the sides of the box...

that would be i guess 8 approx 6lb butts = 48lbs total... i did 6 of these once -36lbs total... i think doing all 8 at once would be ok...

i would get the dizzy pig swamp venom and rubb them down and fridge them for 2 days...

i would let the butts sit out for 2 or 3 hours before loading...

i would get a aluminum roaster pan and use it for the water pan...  fill it all the way up with hot water...

i would preheat on high for 1 hour with vent closed... load the butts... advance puck to burner... use 5 hours of favorite pucks... open vent 1/4... box temp set so high differential only goes to 210...

i would pull the water pan at 8 hours...  rotate shelves 1 up and top to bottom... dump water pan and refill with hot water...

i would rotate shelves at 16 hours 1 up and top to bottom...  dump water pan and refill with hot water...

i would rotate shelves at 24 hours 1 up and top to bottom...  not open the door again until the bottom butt reaches 185...

pull the bottom 2 shelves and rotate the top 2 shelves down... apple juice and ftc these 4 butts...

pull the remaining two shelves when bottom shelve reaches 185... apple juice and ftc these 4 butts...

i would shred the butts at gubb time and offer it straight up... stirred up with vaulted vinegar... kc masterpiece or sweet baby rays or homemade on the side...

i would go with some heavy duty bunns and high quality coleslaw and some high quality broccoli salad...

i expect the cook will take approx 30 to 32 hours... you can ftc these things for 4 to 6 hours and they will still be shareable and hot... i have ftced butts for 8 hours no problems... i usually only dump the water pan once but there will lotts of goo with a full load like this load so i would do it twice on this project...

or you could do it this weekend for next weekend... it that is the case... shred... stir in the vaulted vinegar... seal.. fridge... crockpot warm...

you gottta eat...

owrstrich

i were doing it thats what i would do... hopefully someone will likely show up with a better idea and post it here... 

[icerat4]

Well my way the shorter version.I did 3,7 pounders this weekend.ready here we go.I slathered yellow mustard on the pork then rubbed the pork down then wrapped them in cling wrap then they went into the fridge until.FRIDAY at 330pm i took them out of the fridge Unwrapped them and put more rub on them.Then at 5pm i just put them in the bs with no preheat deal i figure what the heck lets try this with no preheat.I set the slider heat all the way high the whole time.Set the pork in fat side up and got the bs rolling.At the 3 hour mark it was water time so i changed that out.Every once in the while i would spray apple juice on them.Saturday morning at 7 am the bottom one was done at 195 .the second one was done at 9am and the thrid one was 195 at the 12pm .I did ftc the first 2 butts the thrid on i just wrapped and let it sit.No rotating no preheating.These 3 came out great 195 temp is alot better then 185. Do your next ones at that temp you will see a differnce.Its only 10 degrees but it does more inside at that point.SO total time19 hours 3 butts like butter What a crowd pleaser everyone loved it I would like to thank kirk at chez bubba for his butt insight lol ;D.thanks kirk. ;) ;) ;D