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Old 03-13-2013, 02:26 AM   #1
westerndf
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Default Pulled pork for 40?

So I have a reverse flow smoker that is insulated and keeps temp very well. I have a party coming up and will have 40 people. So how much meat and how long to cook it? i'm thinking 40lbs uncooked and cooking for 12 hours at 225. Any advice would be welcomed. I'm going to cook it friday for a party saturday.

Thanks

Dan

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Old 03-13-2013, 02:42 AM   #2
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I would add to the weight you are going to start with if its the only meat that's going to be there. Like 1.2 lbs per person maybe even as high as 1.5 lbs.
I say this cuz I cook pulled pork for our parties and if I didn't add the. 2 or. 5 it won't even make it around.
I only have a small brinkman but I smoke 4-5 hours after that finish in oven covered with plastic wrap then foil over night. I wrap each butte directly.
Not telling you how to cook yours by any means just tossing ideas if its hard to fit it all in your smoker.

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Old 03-13-2013, 05:21 AM   #3
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I usually figure 5oz for a serving so you get 3servings/lb cooked. Less if it is all guys, or big eaters. Then figure that you will loose about half the weight while cooking. You should be good with 40 lbs.

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Old 03-13-2013, 06:04 AM   #4
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If you are serving PP sandwiches, then a starting weight of 1 lb./ person is probably OK, unless you're feeding a football team. The nice thing about PP is that it keeps warm and moist for a long time. I suggest planning too much rather than "just enough." If you have leftovers, PP freezes and re-heats VERY well, and makes a nice quick meal in a pinch.

[IMG][/IMG]

It's important to remember that it's not about the time, it's about temperature. I've had PP finish in as little as 8.5 hours and as much as 12+ hours; it's done when it's done.

For food safety, you should get it through the "danger zone" of 40F-140F internal temp in four hours or less (don't insert the temp probe until you're near the 3 hour mark -- again for food safety purposes). Your smoker temp should cruise between 225-250F, and you should strive for thin blue smoke, not roiling white smoke. If you can smell smoke, you're smoking.

  1. Rub with whatever you like. I keep it simple: salt, pepper, brown sugar, maybe a little spicy heat -- depending on my audience.
  2. Smoke it until it hits 165F internal temp, foil and take it to 190F if slicing, 195-205F if pulling.
  3. When you're done cooking, keep the pork in the foil, wrap them in old towels and place them in a cooler to rest AT LEAST 1 hour. 2-3 hours is great. They will still be nearly too hot to shred by hand at this point, and they will have had time to reabsorb some juices and have the flavors intermingle.
  4. Sauces are condiments, not ingredients, so leave them on the side for your guests to choose according to taste.



I recommend bone-in pork butts (which are a shoulder cut -- go figure ) for the best flavor. It should just pull out clean just like the picture above, if you've cooked it correctly.

[IMG][/IMG]

Then you get to serve something that looks like this. And you get a lot of "oooohs" and "aaaahhhhs" and "mmmmmm's".

Hope it all goes well!
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Old 03-13-2013, 01:00 PM   #5
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In a pinch you can "rush" a butt through the stall if you foil. IE : When it hits 160 foil and bump the temp to 300. It it finished too early you can FTC for hours and still be very hot. I had had butt's take 14/ 15 hours at 225 so start early. Like it was said prior. they are done when they are done, temp not time.

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Old 03-13-2013, 02:26 PM   #6
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Adiochiro3...nice write up and pics.

Dan,

You've received good advice so just a few more thoughts from a cook I did in February for the same size crowd.

Get untrimmed whole butt. I get cryovac 2 butt packs. Bone-in or boneless is your choice but like others mentioned I use bone-in after i did a side-by-side cook of both and the bone-in won the taste test at a party we had. Try to get packs where the butts appear about the same size. It's not a big deal but does make cooking times more consistent if the roasts weigh the same amount. If not then just monitor the smaller one more closely. Roasts will come typically around 8-9 pounds and I generally assume a 40% yield with bone-in. Cooking time will depend on the details of your actual cook but figure around 2 hours / pound of your largest roast before trimming. The cook I did took right around 16 hours @ 225 to an internal meet temp of 195. Flip the meat once around half way. When they hit your final temp pull them, as mentioned, and tightly foil for the cooler sit on a few layers of towels for an hour. As Adiochiro3 said they can sit in the cooler for up to 3-4 hours. Preheat the cooler by putting a pan of boiling water in it 20 minutes before your butts are done. Note you may see your meet plateau at around 160-170 during the cook...don't panic it's just everything getting nice and tender.

On the serving size question we did the typical sides of beans, slaw, salads, etc and 4 butts (2 cryovacs) took care of right at 40 with left overs.

Let us know how it turns out.

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Old 03-13-2013, 05:26 PM   #7
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For amount to purchase it depends greatly on if there will be any other meats or sides. If they will be sides or something else substantial you can easily figure on a 4oz sandwich per person. When cooking butts you typically lose 50% between fat and bone so I always plan on 2 servings per pound raw. If you think each person will only eat one sandwich then go with 20 pounds at minimum.

As far as cooking time I would try to plan 16-18 hours. That will give plenty of time to rest in a cooler and even if it finishes early I have held them in coolers for 8 hours and they were still too hot to handle.

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Old 03-13-2013, 05:36 PM   #8
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One of my go-to sites: http://amazingribs.com/

Specifically pulled pork, with notes on how much: http://amazingribs.com/recipes/porkn...lled_pork.html

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Old 03-14-2013, 03:55 PM   #9
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Thanks, Mtnrider.

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Originally Posted by mtnrider View Post
Adiochiro3...nice write up and pics.

Dan,

You've received good advice so just a few more thoughts from a cook I did in February for the same size crowd.

Get untrimmed whole butt. I get cryovac 2 butt packs. Bone-in or boneless is your choice but like others mentioned I use bone-in after i did a side-by-side cook of both and the bone-in won the taste test at a party we had. Try to get packs where the butts appear about the same size. It's not a big deal but does make cooking times more consistent if the roasts weigh the same amount. If not then just monitor the smaller one more closely. Roasts will come typically around 8-9 pounds and I generally assume a 40% yield with bone-in. Cooking time will depend on the details of your actual cook but figure around 2 hours / pound of your largest roast before trimming. The cook I did took right around 16 hours @ 225 to an internal meet temp of 195. Flip the meat once around half way. When they hit your final temp pull them, as mentioned, and tightly foil for the cooler sit on a few layers of towels for an hour. As Adiochiro3 said they can sit in the cooler for up to 3-4 hours. Preheat the cooler by putting a pan of boiling water in it 20 minutes before your butts are done. Note you may see your meet plateau at around 160-170 during the cook...don't panic it's just everything getting nice and tender.

On the serving size question we did the typical sides of beans, slaw, salads, etc and 4 butts (2 cryovacs) took care of right at 40 with left overs.

Let us know how it turns out.
+1 on the above comments, for sure. Especially the highlighted parts. I usually try to keep my cook temps closer to 250F -- hence the "faster" cook times. I too have had smoke/cook sessions take 15+ hours. And thanks for covering me on the plateau or "stall" Mtnrider; I forgot to include that info which often causes a lot of consternation for the uninitiated.
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Old 03-14-2013, 04:00 PM   #10
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Oh, and keep those juices! You can either make an au jus for your event or freeze the juice in ice trays and use them later for soup stock, stews, gravys, cooking rice, etc. Beef stock (from brisket smokes) is great for those purposes as well. Unbelievably fantastic.

Remember, if it looks good, eat it!

--Andrew Zimmern, Bizzare Foods

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