nothing out of the ordinary. just delicious pulled pork.
My buddy is having a family reunion at his place and they are providing the food. he wanted me to make pulled pork for ~23 people. i, of course, said yes! i've never made a whole cook for a large group of people before so i'm a little nervous about it.
i started with 16 lbs of pork butt, trimmed down to 14lbs with both butts at ~7lbs. with the collective opinion that 1/4lb per person of cooked meat, assuming 50% loss, i will end up with 7lbs of final product which should feed 28 people. sound right?
i dry brined thursday, rubbed friday, put on the smoker on saturday.
did i mention i smoked brats too? made a great lunch
i have been using these "pucks" of hickory that my father in law cut me from one of his trees. it was really nice of him, but they are a pain to smoke with. they are shaped like large hamburgers (wide and thin) and they don't fit too great in my smoker, to the point that they are elevated above where i normally place my wood. this causes them to catch fire. out of the 6 that i used, 4 of them caught fire. i was getting pretty grumpy about it as my wife can attest to!
in the end everything worked out and it was great day. they went for 15 hours, unwrapped, took off at 198 and 201. no cambro. added some more dry rub back into the meat and some of the juices collected during the cook after it was shredded. the bark was awesome! i hope i made enough for my buddy's event, otherwise i have 2 more pork butts i could cook to add to this amount. i have time, his event isn't until about June 23rd. i have all the meat in a single roasting pan, saran wrapped and frozen. he wanted it this way, i offered to do it right before it but he didn't want the hassle.
my only question to you fine people is: how to best reheat 7lbs of pulled pork? leave it in the roaster and put it in the oven, 250 for like 3 hours? divide it up into crock pots? i do well reheating 1lb bags for myself, i've never had to do this much before so i am not sure what to tell him.
My buddy is having a family reunion at his place and they are providing the food. he wanted me to make pulled pork for ~23 people. i, of course, said yes! i've never made a whole cook for a large group of people before so i'm a little nervous about it.
i started with 16 lbs of pork butt, trimmed down to 14lbs with both butts at ~7lbs. with the collective opinion that 1/4lb per person of cooked meat, assuming 50% loss, i will end up with 7lbs of final product which should feed 28 people. sound right?
i dry brined thursday, rubbed friday, put on the smoker on saturday.
did i mention i smoked brats too? made a great lunch
i have been using these "pucks" of hickory that my father in law cut me from one of his trees. it was really nice of him, but they are a pain to smoke with. they are shaped like large hamburgers (wide and thin) and they don't fit too great in my smoker, to the point that they are elevated above where i normally place my wood. this causes them to catch fire. out of the 6 that i used, 4 of them caught fire. i was getting pretty grumpy about it as my wife can attest to!
in the end everything worked out and it was great day. they went for 15 hours, unwrapped, took off at 198 and 201. no cambro. added some more dry rub back into the meat and some of the juices collected during the cook after it was shredded. the bark was awesome! i hope i made enough for my buddy's event, otherwise i have 2 more pork butts i could cook to add to this amount. i have time, his event isn't until about June 23rd. i have all the meat in a single roasting pan, saran wrapped and frozen. he wanted it this way, i offered to do it right before it but he didn't want the hassle.
my only question to you fine people is: how to best reheat 7lbs of pulled pork? leave it in the roaster and put it in the oven, 250 for like 3 hours? divide it up into crock pots? i do well reheating 1lb bags for myself, i've never had to do this much before so i am not sure what to tell him.
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