Okay guys I need some help. I'm hosting a reunion for my buds from Vietnam. I've got 20 of them showing up in two weeks. I plan on cooking pork butt. I've got a 22" WSM and figure I can cook 4 of 'em. My problem is how long will that take? Can I "cheat" by starting them in the smoker and finish in the oven to save time? I've only used my WSM twice, pork butt yesterday but it too 11 hours. Came out excellent tho? Any suggestions? Obviously, I want to turn out a good product. Any help would be appreciated. If I have to do an all-nighter, I'll do it..... Thanks guys.
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Pork butt for 30
- Thread starter KR Manley
- Start date
3 butts should do it, even at 1/2 lb each. But you can always freeze the leftovers.
4 butts won't take much longer than 1 though it'll burn more fuel.
At what temp did you use for that 11-hour cook?
You can boost the temp up to 275º to help cut time.
Or you can use foil as in this Cooking Topic - Pork Butt - Quick Cooked
4 butts won't take much longer than 1 though it'll burn more fuel.
At what temp did you use for that 11-hour cook?
You can boost the temp up to 275º to help cut time.
Or you can use foil as in this Cooking Topic - Pork Butt - Quick Cooked
You'll get roughly a 50% yield from pork butt. Depending on how many sides you have you'll probably use between 4 oz to 8 oz per serving. If 8 oz per person you'll need 30 pounds of raw pork butt to yield 15 pounds of cooked pork butt. Most of the butts I get are around 8 pounds. If you want to foil to speed up cooking you can foil at 165 and either return to the smoker or put in the oven. If you are using 8 pound butts like me you will need 4 butts. I usually finish on the smoker in foil. 4 butts foiled at 165 and returned to the smoker usually takes me 10 to 12 hours, make sure you give yourself some extra time in case you encounter any problems and remeber if you start to get pressed for time give your self a deadline. Meaning if they are not done by this time I will put them in the oven to finish. Main thing is to not stress yourself too much, bbq is supposed to be fun and, for me, a zen like experience.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
Hmmmm....
Given: 20 guests, 8 lbs per butt
8 lbs raw * 50% yield = 4 lbs pulled
4 lbs pulled / ½ lb per guest = 8 servings per butt
8 servings per butt * 3 butts = 24 total servings
24 > 20 </div></BLOCKQUOTE>
I was thinking 30 from the subject line. If its 20 guests three butts would be enough.
Hmmmm....
Given: 20 guests, 8 lbs per butt
8 lbs raw * 50% yield = 4 lbs pulled
4 lbs pulled / ½ lb per guest = 8 servings per butt
8 servings per butt * 3 butts = 24 total servings
24 > 20 </div></BLOCKQUOTE>
I was thinking 30 from the subject line. If its 20 guests three butts would be enough.
Craig Cole
TVWBB Fan
Remember, BBQ is low and slow so take your time and leave yourself enough time to finish them properly in the smoker. True BBQ isn't put in ovens.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gerry D.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
Hmmmm....
Given: 20 guests, 8 lbs per butt
8 lbs raw * 50% yield = 4 lbs pulled
4 lbs pulled / ½ lb per guest = 8 servings per butt
8 servings per butt * 3 butts = 24 total servings
24 > 20 </div></BLOCKQUOTE>
I was thinking 30 from the subject line. If its 20 guests three butts would be enough. </div></BLOCKQUOTE>
Oops ... you are correct - 4 for 30.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
Hmmmm....
Given: 20 guests, 8 lbs per butt
8 lbs raw * 50% yield = 4 lbs pulled
4 lbs pulled / ½ lb per guest = 8 servings per butt
8 servings per butt * 3 butts = 24 total servings
24 > 20 </div></BLOCKQUOTE>
I was thinking 30 from the subject line. If its 20 guests three butts would be enough. </div></BLOCKQUOTE>
Oops ... you are correct - 4 for 30.
Thanks for the quick response. I apologize for the confusion. I've got 20 vets showing up but have invited some friends so it will be around 30.
I was cooking my pork butt yesterday right around 240 but it still took a long time. Which brings up another question: So this is my second cook on my WSM. I've got the top vent open 100%, two bottom vents closed completely and sometimes the third is closed 100% at most open about 10% and still work to keep it below 260. so what's up with that? I read about guys having all vents open 50% and the temp at 225. No way I can do that......
I was cooking my pork butt yesterday right around 240 but it still took a long time. Which brings up another question: So this is my second cook on my WSM. I've got the top vent open 100%, two bottom vents closed completely and sometimes the third is closed 100% at most open about 10% and still work to keep it below 260. so what's up with that? I read about guys having all vents open 50% and the temp at 225. No way I can do that......
Doesn't matter what vent settings others use - just use whatever works for your WSM.
For my 18", to hold 225º, 2 are closed and the 3rd is only open about the thickness of a dime~nickel.
Lump typically burns hotter than charcoal so issues trying to get below 260º is not surprising.
Besides ... 260º is just fine! In fact, I don't go lower than 250º anymore with 250º~275º being typical.
Ya know, with 30 coming, you might consider doing Chuck Roll/Roast for some Pulled Beef as well. Same weight calc and cook method as Butt. When it hits 160º~165º, foil it until it hits 190º-195º.
For my 18", to hold 225º, 2 are closed and the 3rd is only open about the thickness of a dime~nickel.
Lump typically burns hotter than charcoal so issues trying to get below 260º is not surprising.
Besides ... 260º is just fine! In fact, I don't go lower than 250º anymore with 250º~275º being typical.
Ya know, with 30 coming, you might consider doing Chuck Roll/Roast for some Pulled Beef as well. Same weight calc and cook method as Butt. When it hits 160º~165º, foil it until it hits 190º-195º.
Good to know. I think I might try a smoke this weekend with Kingsford Competition just to see th difference. Good to know that I'm not screwing the pooch. Meat has turned out well so can't complain. I have a Ready Check smoker thermometer which works great. Lots easier to manage than what I'm used to....
Folks at work love the 'Q so guess I'm doing ok. Have been smoking for years but new to the WSM. Like it enough I may buy another one.
Folks at work love the 'Q so guess I'm doing ok. Have been smoking for years but new to the WSM. Like it enough I may buy another one.