Three 5.5ilb (2.5kg) Boneless pork shoulders this weekend

[Gary London]

O.K. I still rate myself as a WSM noob, not even into double figures yet hence posting here.

22.5" WSM

I have offered to "create" some pulled pork for friends for a street party on Saturday.

I am cheating a bit by buying 3 boneless British pork shoulders from Costco to keep costs lower but I cannot fault Costco quality.

I am told there are 25 - 30 guests but I know there are many other people from other houses.

On the basis of 40 good portions divided by the magic factor of 2.4 that equates to just under 17lbs of raw meat.

I have 16.5lbs in three equal lumps. Last time I did just one of these it took 8 hours.

I am going to plan for 10 hours cooking. Plan is to arrive at the party at 5pm.

So a 6am cooking start @ 225 - 250f. Up at 5ish to fire it up.

I'll apply the rub(s) the night before and also get the briqs, apple and cherry chunks and chimney set up ready for when I leap out of bed.

Any thoughts on my plan?

 

[Gary London]

Plan went OK. It would have taken somewhat longer than 10 hours and due to time pressure I foiled at 3.30 having seen it stall at 165 and again at 171. Took the dog for a walk at came back at 5pm to 198f that was good enough to go. Left later than planned but worth the wait.

Portions worked out very well. Did 34 buns and enough left for another 8 or so. I had intended to weigh the cooked meat but was in a rush.

Results will be posted in the photo gallery.

 

[Bob Ivey]

Sounds like it was a success, especially if you are happy and the guests were happy. Next time, try starting the cook the night before, say 10PM and you won't be rushed the day of the event. Pork butts hold very well when wrapped in aluminum foil and held in a cooler wrapped with towels. Gives you plenty of time to make sure the meat is tender and moist. Congrats on a successful effort.