Pulled pork for 30-35?


 
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Eric Michaud

TVWBB Super Fan
I am doing pulled pork this weekend for my Uncle's 70th birthday party, going to feed 30-35 people, mostly adults. Is 2 9 lb. butts enough or should I do 3?

Thanks,
Eric Michaud
 
I'd do 3 if I were you. leftovers of pulled pork are a great thing.

My formula for sandwiches is based on 1/4 # per sandwich. The quick way is just to take the uncooked weight times 2, or you can see it all the way out below.

2 x 9# = 18# Uncooked weight
18# x .5 = 9# Cooked weight / 50% yield
9# x 4 = 36 Sandwiches

Sometimes you will get a 60% yield, but better to plan on 50%
 
Thanks Josh, I figured it would be close. The last time I did this much I did 4 butts but it was for 100 people, I knew I wasn't feeding everyone so it was hard to gauge how many were fed. No leftovers that time. Off to pack my smoker and head to Quebec city for the weekend. Thanks for the help.

Eric
 
Go with 3 butts in the 8-9 lbs/butt range. I typically figure 2 people per lb of raw meat when cooking pulled pork. Cooking 2 butts would cut that close, so make an extra one since you have the smoker going. On a graduation cook that I did for 45 people this year, I pulled the pork into aluminum pans and let everyone serve themself. The numbers given above worked perfectly. If you are doing sandwiches, then you can get by with less.

Good luck and let us know how it goes...with pictures!
 
Six oz. of pulled pork per person is what a lot of pros use, so Charles' estimate for ten ounces of uncooked is what I go by.

Lots want one sandwich, but some will want a second or a plate of 'q and a piece of white bread, so you can see why six oz. of pulled pork is a good estimate.
 
Definitely go with 3. No one and I mean no one, ever complains that there is left over pulled pork.
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18 lbs raw would be cutting it too close. I recently weighed a 4 butt cook and got 65% cooked meat with boneless.

Below are calculations that can be used with any meat:

(a x b) / c = d

then in lbs.

d / 16 = e

a = total amount of people
b = amount of meat per person in oz.
c = 100% - % of loss from bone or fat/cooking loss
d = amount of raw meat in oz.
e = amount of raw meat in lbs

example:

100 people, 6 oz of finished meat per person, 40% shrinkage

(35 x 6) / (100%-40%)

210/60%

= 350 oz.

350 / 16 = 21.8 lbs
 
Originally posted by J Reyes:
18 lbs raw would be cutting it too close. I recently weighed a 4 butt cook and got 65% cooked meat with boneless.

Below are calculations that can be used with any meat:

(a x b) / c = d

then in lbs.

d / 16 = e

a = total amount of people
b = amount of meat per person in oz.
c = 100% - % of loss from bone or fat/cooking loss
d = amount of raw meat in oz.
e = amount of raw meat in lbs

example:

100 people, 6 oz of finished meat per person, 40% shrinkage

(35 x 6) / (100%-40%)

210/60%

= 350 oz.

350 / 16 = 21.8 lbs
Click to expand...


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Way too complicated for me buddy. My calculations run as such...

If its awesome and theres too much food, people will gladly take it home with them.

Pulled pork tastes even better the next day and the day after that so... it just gets better.
 
" Ummm I was told there would be no math... Chevy Chase as Gerald Ford, anyone? Anyway thanks for the input, I have 3 - 9 pounders ready to go, firing them up around midnight saturday. As usual you guys rock. Matt, is that weight before or after I feed them?
 
Originally posted by Charles Howse:
Hey J,
We got the same answer, but mine only took 2 lines! (Wink, nudge)
Click to expand...

Agreed if you have a standard for pork already use it. The calculations I provided can be adapted for any food source that's why i use them as such.
 
So I am set up here in Quebec, got the butts over the border, wasn't sure if that was going to be an issue, it wasn't. Dinner time is at 6, approximately 14 hours at 9 lbs. each, plus 2 hours lee way time. Figuring on throwing them on about 2 am.Shooting for a vent temp of 250-265. Your thoughts?
 
Sounds good to me. Unless you have charcoal issues or the cooker is stubborn in getting up to temp, the butts may be done in under 13 hours if your vent temp stays near 265* for most of the cook. However, six hours in a decent preheated cooler won't hurt a thing if you need to hold it longer than anticipated.
 
My logic is the 18.5" WSM will hold 4 no problem and they come cryo-vac packed in 2 per pack so...... I would do 4 instead of 3.

Besides, it should not take any longer to do 4 and the amount of fuel needed should be the same. Plus it gives you some extra in case the folks want lost of "seconds" and you can always use the leftovers at home.

So I would go with 4 in the 8 pound range, but I have packed 4 in the 10-11 pound range in mine many a time.
 
Oh! This is the cross border cook! Well, I gotta go with Dave and say do 4. You've got two grates, and two butts on each, so there's no real extra work. For a party (as opposed to charity things which I do) you want big sammies, so I'd say go for it. And don't forget to report.
 
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