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Question about cooking large quantities of pork butts
Posted on 8/4/22 at 5:34 pm
Posted on 8/4/22 at 5:34 pm
I’m planning on cooking pork shoulder into pulled pork for sandwiches for a party coming soon at the house. I’ve done singles before, and cook to temp, but for 30 people, I’m going to need to do 20 pounds precooked. That means I’ll probably have to do two shoulders at once. Do I need to be prepared for longer cook times since I’m doing two at once? Or will the time work out basically the same?
This is probably a really dumb question, but I want to be sure before I go down this road.
This is probably a really dumb question, but I want to be sure before I go down this road.
11
Posted on 8/4/22 at 6:24 pm to 9Fiddy
Honestly if doing 20 pounds I’d try to find three 7ish pound butts. Time should be relatively the same as doing one. What are you doing them on?
I cook them in aluminum pans and shred them then go in the fridge and cover. The next day throw them in the oven for about an hour before serving.
If you decide to do two 15 pounders it may take a couple of hours longer.
I cook them in aluminum pans and shred them then go in the fridge and cover. The next day throw them in the oven for about an hour before serving.
If you decide to do two 15 pounders it may take a couple of hours longer.
Posted on 8/4/22 at 6:29 pm to 9Fiddy
Throw them on, set it and forget it. Don't overcomplicate it.
Posted on 8/4/22 at 6:32 pm to 9Fiddy
We used to cook em off by the case when I was still in food service. Just make sure they have even heat and some space between each one. Maybe rotate them halfway through if you're not sure.
Its a good opportunity to try out two flavors of rub, a sweet one with brown sugar and coffee, the other spicy with chipotle...or whatever you like.
Its a good opportunity to try out two flavors of rub, a sweet one with brown sugar and coffee, the other spicy with chipotle...or whatever you like.
Posted on 8/4/22 at 8:32 pm to 9Fiddy
I have done singles and up to 6 on a single smoker. The smoker doesn't care if you have 1 or 6 on it, the cook times aren't any different as long as you have proper circulation. I haven't done a single in years, I at least do the two pack. Pulled pork freezes really well so I always vacuum bag a few bags full so I plan for extra.
Posted on 8/4/22 at 9:14 pm to 9Fiddy
You absolutely do not need to cook them longer. Your cook time will not differ whether you have 1 butt or 16 butts (as long as there is space in between the butts and they aren’t piled on top of each other).
And as long as your smoker can handle the amount of meat and you don’t have issues keeping your temperature up (which I wouldn’t think you would).
And as long as your smoker can handle the amount of meat and you don’t have issues keeping your temperature up (which I wouldn’t think you would).
Posted on 8/5/22 at 8:06 am to 9Fiddy
If you have space between them your cook time should be the same.
When the Butts go on sale I smoke 2 at a time on my Weber Kettle. Takes anywhere from 10-13 hours.
ETA; No matter if I do 1 or 3, it takes 10-13 hours.
When the Butts go on sale I smoke 2 at a time on my Weber Kettle. Takes anywhere from 10-13 hours.
ETA; No matter if I do 1 or 3, it takes 10-13 hours.
This post was edited on 8/5/22 at 8:11 am
Posted on 8/5/22 at 8:30 am to 9Fiddy
quote:
Do I need to be prepared for longer cook times since I’m doing two at once? Or will the time work out basically the same?
I did 6 at once 10 years ago for a big party, and it didn't take any noticeable longer time. As long as you maintain proper temp and enough space between them, you'll be fine, especially since you'll only be doing 2.
Posted on 8/5/22 at 8:37 am to 9Fiddy
Allow plenty of time so they are done an hour or two or more early. Wrap in foil and towel and put in an ice chest. Will stay hot for hours. Takes the stress off of getting them done right at party time.
Posted on 8/5/22 at 8:43 am to 9Fiddy
275 10+ hours
Posted on 8/5/22 at 12:40 pm to Twenty 49
quote:
Allow plenty of time so they are done an hour or two or more early. Wrap in foil and towel and put in an ice chest. Will stay hot for hours. Takes the stress off of getting them done right at party time.
My plan is to do them Friday for an all day cook, then shred into the pans, put in the fridge overnight and pop in the oven Saturday morning.
Cooking on a Masterbuilt Gravity 1050 so plenty of room for space
Thanks for all the great info!
This post was edited on 8/5/22 at 12:40 pm
Posted on 8/5/22 at 1:41 pm to 9Fiddy
I've done two 9 lb. pork butts on my bullet type smoker a couple times to feed the employees at my wife's office when they occasionally have "pot luck" lunches.
I cook them the same as if only doing one by smoking them for about 5-6 hours then wrapping them and finishing them off that way.
Once done, I'll let them rest about 1 hour before unwrapping and starting to shred them. I wrap them in heavy duty foil and any juice that is in the foil is saved to put back into the pulled pork to make it nice and moist.
I she needs them on Tuesday, I'll cook them on Monday and refrigerate overnight. The next day she puts the pulled pork in our Nesco food warmer about 1 hour prior to eating to heat it up and it comes out fine.
They are always a hit with her work crew.
I cook them the same as if only doing one by smoking them for about 5-6 hours then wrapping them and finishing them off that way.
Once done, I'll let them rest about 1 hour before unwrapping and starting to shred them. I wrap them in heavy duty foil and any juice that is in the foil is saved to put back into the pulled pork to make it nice and moist.
I she needs them on Tuesday, I'll cook them on Monday and refrigerate overnight. The next day she puts the pulled pork in our Nesco food warmer about 1 hour prior to eating to heat it up and it comes out fine.
They are always a hit with her work crew.
Posted on 8/5/22 at 2:31 pm to 9Fiddy
Call me crazy but I smoke my butts for about 3 hours then throw them in the oven to finish.
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