I am very new to smoking meat. I’ve recently tried smoking some small (5 to 7lb) butts on a pro575 and for the most part, they came out good following the recipes and advice on this forum but now I need to smoke a couple butts for a work event to feed 100. Im looking at 8 to 10 10lb butts based off advice from Dr Google. How many 10lb butts can I smoke at once and will the cooking time be different due to the amount of butts at once? Any advice you all have is most appreciated! Thank you
Pork butt for 100 people…help!
- Thread starter Kamalu20
- Start date
traeger860
Well-known member
@Slimpicker can probably give you some good advice here
it goes something like this:
Pork loses 50% of it's weight to become pulled pork.
1 pound "normally" equals 3 people
in your case 100 ppl, 33lbs of meat, 66 lbs of raw
So if you find 9lb Butts, you'll need to get 7
will 7 9lb butts fit on your 575... I doubt it
(Number of Guests x (1/3)) x 2 = Amount of Raw Pork You Should Buy
But, that's what the formula calls for 100 ppl, however, some didn't eat pork, some didn't eat meat, some didn't show up hungry, some women on a diet, some too drunk to eat, etc.
Every party will have this happen which equals out to be "enough for the party and then some"
Here's a good article I found on this: https://ownthegrill.com/how-much-pulled-pork-per-person/
You do NOT cook butts by a recipe or "timed", you cook butts by Internal temp always... each butt reaching a 165° stall at different times, each butt reaching 200° at different times and then needing foil wrapped and towel wrapped and in a cooler for 2 hours...
Pork loses 50% of it's weight to become pulled pork.
1 pound "normally" equals 3 people
in your case 100 ppl, 33lbs of meat, 66 lbs of raw
So if you find 9lb Butts, you'll need to get 7
will 7 9lb butts fit on your 575... I doubt it
(Number of Guests x (1/3)) x 2 = Amount of Raw Pork You Should Buy
But, that's what the formula calls for 100 ppl, however, some didn't eat pork, some didn't eat meat, some didn't show up hungry, some women on a diet, some too drunk to eat, etc.
Every party will have this happen which equals out to be "enough for the party and then some"
Here's a good article I found on this: https://ownthegrill.com/how-much-pulled-pork-per-person/
You do NOT cook butts by a recipe or "timed", you cook butts by Internal temp always... each butt reaching a 165° stall at different times, each butt reaching 200° at different times and then needing foil wrapped and towel wrapped and in a cooler for 2 hours...
So, since the amount you need might not fit your grill???
Okay first, try it, but lets say they don't fit...
► you will need to smoke half 2 days before and half the day before
► pull everything when it's ready to pull, then let cool and store in foil pans (some of our best local BBQ joints can be seen bringing their meat from the frig in foil pans with the DATE marked on the foil)
► re-heating is an ART you are gonna have to get good at
► Turkey roaster or many crock pots would be good for "day of"
► MAKE A FINISHING SAUCE so when you pour this over the meat the "day of" it will taste like you just pulled it.
Take Temperatures
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
Okay first, try it, but lets say they don't fit...
► you will need to smoke half 2 days before and half the day before
► pull everything when it's ready to pull, then let cool and store in foil pans (some of our best local BBQ joints can be seen bringing their meat from the frig in foil pans with the DATE marked on the foil)
► re-heating is an ART you are gonna have to get good at
► Turkey roaster or many crock pots would be good for "day of"
► MAKE A FINISHING SAUCE so when you pour this over the meat the "day of" it will taste like you just pulled it.
Take Temperatures
Hot foods should be kept at an internal temperature of 140 °F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
Of course having 5 cold Butts in a smoker will make the finished time longer than 1, allow over 10 hours and up to 14 to finish your butts each day from start to pulled and packed.
A FINISHING SAUCE!!!! that takes care of all your juicy meat needs the 'day of"!!!
Per/10lb butt
1 Cup Cider Vinegar
3 Tablespoons Brown Sugar
1 good squirt of Ketchup
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juicy pork.
If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!!
OH, and, WELCOME to the site @Kamalu20
I hope you come back to read all this...
I hope you come back to read all this...
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Well done Slim!
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I've cooked 6 pork butts for over 100 people many times and end up with unpulled pork (no problem as I like to keep the left overs).
I bet you would be fine with 4 pork butts. Here's my Texas recipe for finishing sauce.
Pulled Pork Vinegar Sauce
Directions
Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.
Using a funnel, add the following ingredients to the bottle.
3 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper
Top off with Heinz apple cider vinegar (use the real stuff, not flavored).
Put cap back on and shake till sugar and salt dissolve.
Let stand as long as possible, at least 1/2 a day, but the longer the better.
Poke a hole in the cap with a clean nail and you have a squirt bottle.
I bet you would be fine with 4 pork butts. Here's my Texas recipe for finishing sauce.
Pulled Pork Vinegar Sauce
Directions
Take a 1/2 liter (16.7 oz) bottle of water. Pour the water in a glass, drink the water.
Using a funnel, add the following ingredients to the bottle.
3 tablespoons sea salt
2 tablespoon turbinado sugar (sugar in the raw)
1 teaspoon ground Chipotle Pepper
1 teaspoon ground Cayenne Pepper
Top off with Heinz apple cider vinegar (use the real stuff, not flavored).
Put cap back on and shake till sugar and salt dissolve.
Let stand as long as possible, at least 1/2 a day, but the longer the better.
Poke a hole in the cap with a clean nail and you have a squirt bottle.
Exactly, my last one was not "by the book" either and I had plenty left over... Only the OP knows if that's the only meat at this work party or if in fact he's only supposed to bring a "side" of PP. In which case 4 9lb Butts will feed well over 50 people and can be done on a 575 easy. Keep some for yourself!!!!!! (like a whole butt)
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