Eight butts later...

[Michael G. (Canada Mike)]

Well, once again, my pulled pork sandwiches were a huge hit at my granddaughter's elementary school. I smoked 8 10 pounders over three days, and had four full tin turkey trays of meat. Since this question comes up occassionally, here's the quantitites.

8 butts yielded 235 CHARITY sandwiches. That's a smallish amount, a palm full, on a Wonder bread hamburger bun. I'd plop it down and flatten it out, and they sold for $3 per. A healthy sandwich would have been twice as much, but we'd have just broken even. In any case,there were many raves, and at least a few said they'd been waiting since last May!

Butts were cooked for 14 hours using a mix of Apple and Hickory, Kingsford briquets, and Canada Mike's rub.

Cheers,
Michael

 

[Bill Spearman]

Sure it was a great event with good food! Smallish' portion are the name of the game when you are raising money.........

 

[John Damore]

I'm considering something similar, did you just reheat the first batch as the final batch as coming off, then serve them all together?

 

[Michael Dubois]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
8 butts yielded 235 CHARITY sandwiches. That's a smallish amount, a palm full, on a Wonder bread hamburger bun. I'd plop it down and flatten it out, and they sold for $3 per. A healthy sandwich would have been twice as much...

Cheers,
Michael </div></BLOCKQUOTE>

Michael,

Congrats on the successful cook!

Would you have considered a "healthy sandwich" to include twice as much meat? So 8 butts would yield 117 sandwiches or so? What was the raw weight of the butts you used?

Sorry for so many questions - i need to cook for 100 in a few weeks and am curious how much pork i need to cook for pulled pork sammies.

Any help would be helpful!

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.:
on a Wonder bread hamburger bun. </div></BLOCKQUOTE>
Michael, I've heard of these critters, never seen them in these parts. I've heard they are good for PP sammies.
Anyway congrats on your cook. Glad it turned out great for you and the school. People waiting a year for your pork, the ultimate reward for your hard work.

 

[Paul H]

Michael, I figure portions out backwards. If say you want to serve 6 oz sammies for 100 people you'd need approx 600 oz or around 38 lbs of finished pork. Assuming 50-60% loss,I'd say 80-85 lbs of raw pork butt.

 

[Michael G. (Canada Mike)]

YThanks for the congrats. WRT re-heating, I Q'd in two batches of four butts. The first was off at 8 am on Thursday, and pulled about 1 pm. The pulled pork was put into two large aluminum trays - like for cooking turkey, covered with foil, the refrigerated. Same with the next batch. On Satudrfay morning, both batches were put in the oven at 250 for two hours, covered.

A reall samich would take two palmfuls, and one guy bought two, ut on one bun. the raw meat came in at about 70+ lbs. The butcher [who discounts for the Fair,] gave me as many 10s as possible, but some were lighter.

The quantity I made was what I figured I( could make without giving up my day job - two lots of four butts each. I cold have sold another tray full, but who's got the time??!!??