The Pulled Pork Thread

[Jarid in Cedar]

Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?

I use them when I start the mop, and I just let the meat sit in the drippings. Sometimes, I baste with the drippings as well. I haven't seen that it affects the bark too much.

[The_Douger]

I use them when I start the mop, and I just let the meat sit in the drippings. Sometimes, I baste with the drippings as well. I haven't seen that it affects the bark too much.

That's what I do as well.

I like using the pan because it doesn't make a mess on the grill and cleanup is pretty easy.

[Pelado]

Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?

A small rack. JL linked the Amazon site for it a while back.

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[smokymountainrain]

Somehow, it's been a long time since I did pulled pork - seems I almost always choose something else to smoke.

Question - I've never used the disposable foil pans before. For those that cook in a pan, do you put something in the bottom during the smoke or hold to keep the meat out of the juice or do you just let it cook in the drippings?

I'm doing two shoulders on Saturday. for one I will use a foil pan and let it cook in the drippings and the other I will just sit on the grill. I don't expect to see much difference

[smokymountainrain]

I like to foil after four hours of smoke. It prevents the butts from getting a charred taste from too much smoke and it results in a moist and tender product. (See opening post). Either way, you should always foil during the holding stage at least or you will run the risk of drying out.

when holding in the oven, what are your thoughts on wrapping in foil vs just putting it in a pan and using the foil for a lid? does it matter?

[Pelado]

when holding in the oven, what are your thoughts on wrapping in foil vs just putting it in a pan and using the foil for a lid? does it matter?

I do the latter, and I believe the Dude does as well.

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[All-American]

I do the latter, and I believe the Dude does as well.

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As do I. The butt releases a lot of liquid during that last few hours-- I would prefer to have the pan to catch it all.

[smokymountainrain]

Interesting. Thanks

[smokymountainrain]

how many pounds worth of pork butts would I need in order to feed pulled pork to 200 people?

ward party, trying to figure out if it's feasible to have pulled pork or if I should just get about 50 hot n' readys like they've done the past few years.

[old_gregg]

don't sleep on hot n readies bro.

[Jeff Lebowski]

how many pounds worth of pork butts would I need in order to feed pulled pork to 200 people?

ward party, trying to figure out if it's feasible to have pulled pork or if I should just get about 50 hot n' readys like they've done the past few years.

I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).

[Pelado]

I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).

That's a lot of butts.

[smokymountainrain]

I am your man! We feed 211 people (plus leaders) twice last year. Huge success both times.

I cooked 14 pork butts. Buy them at Sam's Club and ask for the case price. Once you buy more than 6-7 you get the case price - for us that ended up being ~$1/lb. Total cost $100-110.

I also made a couple of batches of my rub recipe. And a 5x batch of DT's baked beans.

Do you have a big smoker? That filled up both my stumps (12 butts) and my traeger (2 butts).

Thanks! That's what I was hoping to hear in terms of number of butts and cost. I don't have a big smoker, but there are a ton of guys in my ward that have smokers - most have Traegers. This means that in terms of cost, it's no problem. now just need to decide if I can get 5 or 6 guys besides me to cook them.

[Jeff Lebowski]

Thanks! That's what I was hoping to hear in terms of number of butts and cost. I don't have a big smoker, but there are a ton of guys in my ward that have smokers - most have Traegers. This means that in terms of cost, it's no problem. now just need to decide if I can get 5 or 6 guys besides me to cook them.

Pulled pork, buns, smoked beans, green salad, pickles, chopped onions, bbq sauce, plates and utensils. We did the whole thing for about $2.50 per person. Best cheap meal you will ever have.

[comprar]

What's your favorite roll for serving pulled pork sandwiches?

I like to use the larger hamburger buns (4-5" diameter) which are sometimes labeled as BBQ buns. The larger size helps contain a generous serving of of a somewhat sloppy meat and sauce mix. Soft is also good.