Pulled pork for 100...

[jdefran]

 only using 18.5" WSM and 26" kettle? Do you think it's possible?

Assuming each butt is 9 lb average, I figure I can get 4 on the WSM and 2 on the kettle.

This would give me 54 lbs of meat. Assuming 1/2 lb of raw meat person, this may yield leftovers or extra for unexpected guests.

I'm cooking for a church function and offered to help out..although i wasn't expecting this to be the head count.

If I need to leave the house at 4:15 pm, I assume a 10 hour cook time between 300-325 is adequate timing and can start my fire at 5 am. Alternatively, I could set up the cook so it starts the night before and can adjust temp/time as needed the next day.

Please provide any insight you may have!

[JEBIV]

I did 4 butts on my 26 for a total of 32 lbs with the snake for about 15 hours at 225-250 just be sure and error on the side of caution and leave yourself plenty of time my cook was for family about 55 people had leftovers your 1/2 lb per person sounds about right best of luck

[Mr.CPHo]

@jdefran, I see you're in Tally.  LMK if you need extra room and wanna borrow another 18.5" WSM.


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[jdefran]

@Mr.CPHo While that sounds fantastic and I am grateful for the offer, I don't know if traveling to Jax would be economical/feasible. I feel like my set up will work, but yes, if I had another WSM I would use that over the kettle.
Thank you for the offer!

[Mr.CPHo]

@Mr.CPHo While that sounds fantastic and I am grateful for the offer, I don't know if traveling to Jax would be economical/feasible. I feel like my set up will work, but yes, if I had another WSM I would use that over the kettle.
Thank you for the offer!

I would've met ya half way in Lake City.  If you change your mind, LMK.  Good luck and have fun. 


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[pbe gummi bear]

Are you comfortable doing an overnight cook? I'd put it in right as before you go to bed. You can pull it in the morning and place it in a cooler or foil into oven to rest. It will hold temp no problem until you serve it.

[JDann24]

Are you comfortable doing an overnight cook? I'd put it in right as before you go to bed. You can pull it in the morning and place it in a cooler or foil into oven to rest. It will hold temp no problem until you serve it.

+1. You don't want to be in a rush.

[Travis]

+2


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[jdefran]

I am comfortable with an overnight cook on both. I would start them low, say around 225-250, around 10pm and expect them to be in the stall upon getting up around 6am. From there I can increase temp as needed to meet schedule.

[JDann24]

Let us know how they turn out. I might be doing a similar cook for crowd here soon.

[jdefran]

@JDann24 So it appears the 18.5" WSM can handle 55# of pork butt. I had 3 on each rack; the 3 on the bottom were laid flat and the 3 larger up top standing on their side kind of in a tee-pee formation. The bottom ones were cooking faster so I rotated 3/4 of the way through.

It was the coldest night in Florida I've ever cooked in, around 25 degrees, which introduced a large factor of uncertainty. I had to reload the charcoal basket twice and the slight wind required more vent adjustment than usual. My temps were all over, after a nap between 12:30-4:30 am, the WSM was at 200. Towards the end of the cook I cranked it up to 300.

With all that meat, my terra cotta heat sink overflowed a little (while removing body to refuel) and caused a small grease fire. Thankfully it was easily extinguished by closing a couple vents.

Overall the cook was successful and a learning experience. Next time I will start 24 hours in advance to provide larger buffer and rotate butts sooner in the cool. Total cook time was approx. 16-18 hours..those bottom butts finished earlier and after rotating the top ones never really caught up.