I am thinking of cooking pork butt at our cub scout spring camp-out in a couple of weeks. We will have ~100 people, about 70 adults and 30 young kids. Of that total, I know there will be some who either do not eat meat or do not eat pork :-(. I am thinking that six 8 lbs butts would suffice assuming about 40% shrinkage and allowed 1/4 lbs/serving. Others thoughts?
I have an 18.5" WSM which I assume i can pull the top grate and stack all six in. Due to time restrictions, I would probably cook on high heat which I did a couple of weeks ago with one butt with good success. I think it took about 7 hours for the one. I would just start early in the morning trying to have the meat done by around 4 PM. Last time I foiled when the meat got to around 160 in order to hurry things up a bit which I would plan to do this time as well, rotating the butts when I foil.
Tips and suggestions are appreciated.
I have an 18.5" WSM which I assume i can pull the top grate and stack all six in. Due to time restrictions, I would probably cook on high heat which I did a couple of weeks ago with one butt with good success. I think it took about 7 hours for the one. I would just start early in the morning trying to have the meat done by around 4 PM. Last time I foiled when the meat got to around 160 in order to hurry things up a bit which I would plan to do this time as well, rotating the butts when I foil.
Tips and suggestions are appreciated.