I don't think I ever posted this last summer when I did it. Thought I'd share now. My neighbor asked me to cook pulled pork for their daughter's graduation party. They expected 100 guests throughout the afternoon. I used two of the pork butt packs from Costco, total of 28 lbs of meat since they come boneless. With sandwich makings and sides, and not everyone would eat since it was an open house style party, that seemed right.
At the time, I didn't have the WSM yet, so this would be done on the Hasty-Bake. As you can see, the HB Gourmet can easily handle 4 large pork butts. I dry brined them 24 hours ahead of the cook. Then time for the rub about 2 hours ahead of the cook. I used Memphis Dust, naturally. The cook took nearly 10 hours .... boneless makes a big difference, I find. I cooked them at a grill temp of 250, which meant over the ten hours the temp fluctuated from 230 to 260, approximately. I used Minion Method for the charcoal, laying in 120 briquettes and putting 40 lit on top. I used all apple wood for the smoke, 4 good sized chunks. At the 6 hour mark I added about 40 briquettes in a reverse Minion Method, which kept me going all the way to the end.
It's the biggest one dish cook I've ever done. Not in PaulstheRibList territory, though. PS pulling four pork butts, even with bear claws, ain't easy.
Some of the guests included Board members from our local country club. They are now talking to me about doing Labor Day BBQ for the club this year. Yikes!
At the time, I didn't have the WSM yet, so this would be done on the Hasty-Bake. As you can see, the HB Gourmet can easily handle 4 large pork butts. I dry brined them 24 hours ahead of the cook. Then time for the rub about 2 hours ahead of the cook. I used Memphis Dust, naturally. The cook took nearly 10 hours .... boneless makes a big difference, I find. I cooked them at a grill temp of 250, which meant over the ten hours the temp fluctuated from 230 to 260, approximately. I used Minion Method for the charcoal, laying in 120 briquettes and putting 40 lit on top. I used all apple wood for the smoke, 4 good sized chunks. At the 6 hour mark I added about 40 briquettes in a reverse Minion Method, which kept me going all the way to the end.
It's the biggest one dish cook I've ever done. Not in PaulstheRibList territory, though. PS pulling four pork butts, even with bear claws, ain't easy.
Some of the guests included Board members from our local country club. They are now talking to me about doing Labor Day BBQ for the club this year. Yikes!
Great looking butts 
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