Pork Butt Info for a large Group

[Bill Schultz]

So my Daughter graduated this year from the University of Delaware. We are throwing her a Grad Party and there will be about 60 people in total. We are doing other dishes like a catered chicken dish and we are also doing giant subs from a place near here that does them right. And several side dishes.
I have been tasked with doing a pulled pork on my smoker. Her and her friends have had it at other places, not on a smoker though. Which may be my shot here to excel.
Never did one before so with that background, a couple of questions.

Is it better to do one or two giant picnic type cuts or four or five smaller butt's? I will be using my WSM 22.5.
And any particular pointers you guys can throw my way would be much appreciated. Also times on a cook like that with a full smoker?
Any recommended sauces for the pork?

 

[Dwain Pannell]

Have ever cooked in your WSM?

Smaller cuts cook faster and give more bark. ...but you need more of them. Larger butts have more "white meat" but take longer. Picnics are a good choice as well but have more bones. Kinda your choice there.

I recommend 2 hrs per lb at 250*. It probably won't take that long but you'll appreciate the peace of mind the extra time gives. Pork butts stay warm a LONG time. Just wrap them in foil, then in a towel, and place in a cooler.

For sauce you can make a few easy ones: No5, Carolina Red, etc. and/or buy some. Lowes has Blues Hog, and grocers have national brands like Sweat Baby Rays and such. You can doctor the national brands up pretty good.

Just a few of my ideas. Good luck!

 

[Bill Schultz]

Ribs Brisket and Chicken for awhile now, never did butts until now Dwain.

 

[Bill Schultz]

And does your two per pound change when doing many butts at the same time or no?

Also what internal temp are you looking for on pork butts if you are going to be holding them a few hours?

 

[Chad Bman]

I much prefer butts in the 7.5-9 pound range. If I do a couple, I can pretty much bank on it taking 12 hours. This cook took a bit longer, but I accounted for it.
http://tvwbb.com/showthread.php?40887-65-pounds-of-pork-on-the-WSM&highlight=retirement

Bill - you might enjoy both pages of the above thread. Might give you a few ideas. Let me know if you have any questions.

 

[Dwain Pannell]

Ribs Brisket and Chicken for awhile now, never did butts until now Dwain.

Good. I was concerned about temp control. If you can cook a brisket you can cook pork butts.

And does your two per pound change when doing many butts at the same time or no?

No - it won't take that long but it's a good planning number. Some swear by 1.5 hrs per lb. Don't worry when they get done early. But if they take a little longer than 1.5 hrs per lb you'll glad for the extra time.

Also what internal temp are you looking for on pork butts if you are going to be holding them a few hours?

Some folks swear by 203*. I declare victory anywhere between 190-205. I start checking for tenderness with a skewer/probe at 190 and if not done wait 5 degrees and check again. Repeat as required.

 

[Bill Schultz]

Chad that post was superb, thanks.
a couple of questions, is Bad Byrons a recipie or a store bought? If so where would I get it?
Did you use a finishing sauce and what sauce did you use after the pull?

 

[Bill Schultz]

Thanks Dwain for the info, temp control is not an issue.

 

[Chad Bman]

Bad Byrons a recipie or a store bought? If so where would I get it?

Here - http://www.buttrub.com/
When I placed the order, in the comment section I noted it was the first time ordering/trying their products.
At the time, if you ordered $50 (?) worth of product, they tossed in a T-shirt. This is what I received.
All I ordered was the rub, seafood seasoning, and honey. They tossed in the rest of the stuff as a marketing ploy.
.

Did you use a finishing sauce and what sauce did you use after the pull?

Ironically enough --- I use Dwain's Carolina Red finishing sauce. Pull the pork, give a healthy squirt of finishing sauce, and toss to coat.
I love the finishing sauce as-is, so I have a bottle of it next to all the other "BBQ Sauces." Half the time, I just add more Carolina Red and I'm done.

Carolina Red Sauce
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

Stir all ingredients in small bowl until sugar and salt dissolve.

 

[Dwain Pannell]

That is a great post Chad linked to there.

Another rub option: they sell Bad Byron's in Kroger's and few few other grocery stores around here. I believe there's a clone recipe as well but haven't tried it.

Good luck on the cook and be sure to take photos!

 

[Tony R]

Chad and Dwain great advice....I'm a little late.
Don't forget to drink plenty of adult beverages and have fun. Don't forget to take pics.