First time pulled pork.... Finally!

[mhiszem]

So I am planning on smoking my first pork butt Friday night for my daughters birthday party on Saturday. I figure I have to start around 9 or 10:00 Friday night to make sure I allow enough time. We are planning on eating at 3:00 on Saturday. I will have to feed approximately 25 people between Saturday and Sunday. I have heard ½ - 1 pound of raw meat per person. Is this accurate? Pork butts around me are around 5 - 9 pounds. I am looking forward to finally making pulled pork. I will be using the snake method because that’s what I’m most comfortable with.


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[Mike in Roseville]

Ok first...congrats on your first pulled pork attempt! I mean you have 3000+ posts, but you know...better late than never

It won't take you nearly that long if you bump the temp a little and wrap with foil. What grate temp are you aiming for? Honestly, don't be afraid to go a little hotter with it. I tried the hot and fast method with pork butts after seeing @jcnaz do it, and haven't looked back. Seriously, it will shave hours off of your cook time and the results are still excellent. Injecting will make them even better, but not necessary. Just make sure you have a good thermometer like a Maverick or a Smoke and you'll crush it.

Find butts about the same size if you can. 7-8lb range is about where you want to be. Once you trim the fat you'll be about a lb light. Who is eating? Kids? Professional football players? I'd say about 1/2 lb per average person sounds right, especially if you have appetizers and sides. If people/parents are bringing food, you'll be just fine with 2 butts. Snake method on a...22" kettle? Two butts will fit and cook well.

PM if you want the lowdown on hot and fast and further suggestions.

[Mike in Roseville]

Here are two hot and fast I did recently: just before foil and sampling. I want to say they took about 6 hours to cook and another hour to rest (after I vented them a little).


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[varekai]

@mhiszem , another option, if they are available in your area, are pork cushions,  here is a link to my post  http://weberkettleclub.com/forums/wsm-weber-smokey-mountain/pork-cushion-on-the-wsm/   and here are the pics, https://www.flickr.com/photos/varekai/albums/72157679968541515/with/32592461761/


the cushion meat is smaller pieces but more surface area for bark to form than a butt...Either way, Good Luck!!!

[Schaefd2]

@mhiszem , another option, if they are available in your area, are pork cushions,  here is a link to my post  http://weberkettleclub.com/forums/wsm-weber-smokey-mountain/pork-cushion-on-the-wsm/   and here are the pics, https://www.flickr.com/photos/varekai/albums/72157679968541515/with/32592461761/


the cushion meat is smaller pieces but more surface area for bark to form than a butt...Either way, Good Luck!!!

i second the cushions. My GFS carries them.

I never smoke a whole butt any more. It uses too much fuel. I cut them in half and it reduces the cook time by half. Two 8 pounders? Or four 4 pounders? Same amount of meat and less time and fuel! I’ll even cut bone-in butts in half; it’s easy to do.

Any way, smoking pork shoulder is one of my end my family’s favorite things to do. Do it your way and I wish an enjoyable experience to you.


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[Lemans]

@mhiszem , another option, if they are available in your area, are pork cushions,  here is a link to my post  http://weberkettleclub.com/forums/wsm-weber-smokey-mountain/pork-cushion-on-the-wsm/   and here are the pics, https://www.flickr.com/photos/varekai/albums/72157679968541515/with/32592461761/


the cushion meat is smaller pieces but more surface area for bark to form than a butt...Either way, Good Luck!!!

i second the cushions. My GFS carries them.

I never smoke a whole butt any more. It uses too much fuel. I cut them in half and it reduces the cook time by half. Two 8 pounders? Or four 4 pounders? Same amount of meat and less time and fuel! I’ll even cut bone-in butts in half; it’s easy to do.

Any way, smoking pork shoulder is one of my end my family’s favorite things to do. Do it your way and I wish an enjoyable experience to you.


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8 lb Butt should take 6 hours and two hours rest in a cooler.. put it in a pan SPG til 160 then pour in apple juice and cover in foil until IT is 205


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[SMOKE FREAK]

I always figure 50% yield from butts and then figure 1/4 pound to maybe 1/3 pound of cooked meat per person...Fix a bit extra cause folks will want seconds...

[mhiszem]

Thanks for all the tips guys! I picked up 2 - 8 pound bone in pork butts last night. I will be seasoning them up tonight with Memphis Dust and then probably start the cook tomorrow morning sometime. I am really looking forward to this.

[Mike in Roseville]

Right on! Sounds like you have a good plan in place. Don’t forget to have fun! Good luck. [emoji106]


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[hawgheaven]

I always figure 50% yield from butts and then figure 1/4 pound to maybe 1/3 pound of cooked meat per person...Fix a bit extra cause folks will want seconds...

^This^ My standard as well.

[Mike in Roseville]

If you run out of pulled pork, you can always feed kids hamburgers and hot dogs.

[mhiszem]

If I use a three wheeler as one of the grills. Where is a good place to start with the vents to hold about 250 degrees? I’ve never done low and slow on a three wheeler.


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[HoosierKettle]

If I use a three wheeler as one of the grills. Where is a good place to start with the vents to hold about 250 degrees? I’ve never done low and slow on a three wheeler.


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They are great for low and slow. I usually leave 2 closed and one open opposite of coals or at the break in the snake if using that method.


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[WNC]

If I use a three wheeler as one of the grills. Where is a good place to start with the vents to hold about 250 degrees? I’ve never done low and slow on a three wheeler.


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They are great for low and slow. I usually leave 2 closed and one open opposite of coals or at the break in the snake if using that method.


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+1



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[mhiszem]

Got everything seasoned up around 4:00 this morning.
Temps have been holding about 250 on both since everything stabilized. Internal temps are about 120 degrees right now.


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