Pulled pork on a 14.5. Had a few questions
- Thread starter Bryan Von
- Start date
CaseT
TVWBB Platinum Member
I've had (2) nine pound butts in mine. One on the top rack one on the bottom. Shift positions about half way through.
How long, depends on what temp you are smoking at. 225-250, I figure 2 hours per pound (heaviest roast) to reach an internal temp of 200-205. So 18 hours for (2) 9 pound roasts give or take. I've been smoking them at higher temps 285-300 and figure 1 hour per pound.
I'd over shoot your desired pit temp by 20 degrees placing that much meat in the smoker at once is going to dump the temps.
I figure 1/2 pound coked meat per person when serving with sides. For bone in butts figure about 40% yield after trimming removing bone and pulling separating fat, etc. So for 18 pounds you get about 7 pounds +/- which should feed 20 people.
How long, depends on what temp you are smoking at. 225-250, I figure 2 hours per pound (heaviest roast) to reach an internal temp of 200-205. So 18 hours for (2) 9 pound roasts give or take. I've been smoking them at higher temps 285-300 and figure 1 hour per pound.
I'd over shoot your desired pit temp by 20 degrees placing that much meat in the smoker at once is going to dump the temps.
I figure 1/2 pound coked meat per person when serving with sides. For bone in butts figure about 40% yield after trimming removing bone and pulling separating fat, etc. So for 18 pounds you get about 7 pounds +/- which should feed 20 people.