Cooking Pork on a 22" weber kettle with SNS and DigiQ for 25 people

[guycalleddave]

Is this even possible? I saw some pork roasts in the 15 to 18 lb range at Costco vacupacked. I'm wondering if I'm in over my head on this one.

Your comments are appreciated.

[Gooner-que]

I've done 18lb trimmed on the 22"/SnS/Party-Q, it came out great!

[guycalleddave]

hmmm not sure if I can trust a gunner...lol...thanks for the confidence.

[jleinaweaver]

Your instincts are right, never trust a gooner.

COYS!

[Gooner-que]

Thanks for the kind words! FYI I got 9lb of cooked product out of the 18lb starting weight.

COYG!!!

[kmhfive]

You can get two good-size PBs on the 22 w/SnS. 15-18lbs should work easily. Figure closer to 18lbs if doing only one PB. Some of that will be bone and some will drop off as steam/fat.

If possible, I would do two at 12lbs just to be sure you have enough. It will be fine to have extra! Have fun and post pictures if you can!

[Steve R.]

I would lean toward the 2 pack at 18 lb total, depending on how many big eaters you will have. The kettle will hold that, no problem.

[Spinaker]

Nah, you got this. It will be tight but you should be able to manage.

[guycalleddave]

[HouseHomey]

Looks like you got room for another or to lay a rack across!

[guycalleddave]

so about this cook. Put it on at Midnight at 225. DigiQ kept it about perfect the entire night. I had the thermometer infront of the left one.

So this is a costco pack of meat at 1.99/lb. Get it back to trim realize they already deboned it. Kind of a shame, but for this price, it's dirt cheap.

Well while triming it its basically already almost cut in half, so the middle by the time i trimmed it seemed silly to leave these pieces hanging on by a hair, so I cut them off and rolled both of them into a third "butt".

In the end I ended up running out of coal by the 13th hour, so I wrapped them and finished in the oven. Still great though, but it took a lot longer than I thought it would, which is good to know because this was a practice round for the main event in 2 weeks. So I guess practice makes progress.

[kmhfive]

Great job!

[kairoer]

Looks nice!

[Gooner-que]

Give yourself 18 hours from when you want to eat and start the butts no later than that time. That will give you plenty of faux cambro time, and the guests will not have to wait around for food. On the plus side with the smaller pieces you have more bark.

[DWCowles]

Beautiful!

[Spinaker]

Great call on doing the practice cook! Now you know.

When I cam cooking with Costco butts, I always find you need to set them on the rack and then fold the extra pieces up under the meat. So it is as square as possible. Just like they are in the package. I used to use silicone bands to keep them together, but I have since moved away from that.



Sounds like, maybe a PBC is in your future!

[guycalleddave]

ha, likely not. this is not an every day event for cooking for this many.

[HouseHomey]

Nice work! Plus you can get more season on the pieces. That's my kind of practice.

[RonB]

Well done. Let us know how the event turns out.