Pulled Pork for 85 of my closet friends!!

Discussion in 'Electric Smokers' started by smokin pastor, Oct 1, 2015.

  1. 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:
     
  2. mikesys

    mikesys Fire Starter

    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!!
     
  3. floridasteve

    floridasteve Smoking Fanatic

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

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