Ok I started with 69 lbs of bone in pork butt Fresh from Sysco. After a very long cook where it was 70 degree out when I start and 19 when I finished, I ended up with 32 lbs pulled and ready to eat. So looking at serving 5 oz sammies not a bad sized sammie. Thanks for the help everyone, I would have screwed this up with out the help. I would put up pics but for some reason i will not allow me to? Sorry! Its just a lot of pork.
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer