jtphillips
Knows what a fatty is.
Good afternoon everyone,
The past few weeks I have been contemplating the best process for smoking enough pulled pork for 300 people. I know you are going to call me crazy, but I am planning to smoke all the meat for my wedding this September. I figure if I can save my in-laws some money, and get experience cooking mass quantities of meat, then it has to be a good idea. Some of the things I have been questioning are:
(1) How many pork butts should I smoke in the Stump's Stretch at once (for Stump's owners)?
(2) Should I wrap them?
(3) Should I go low and slow, or should I do a higher temp cook?
(4) How should I hold the meat until the wedding (I plan on smoking it the day before)?
On the day of the wedding, I plan to have the Stretch fired up at around 140 degrees and have the pork in foiled serving trays. Once the meat is ready to be served, we will transfer the serving trays to roasters as needed (hopefully this will minimize the meat drying out). What I am most worried about is keeping the meat from drying out the day before. Any and all advice is most appreciated. Thanks guys,
-Tyler
The past few weeks I have been contemplating the best process for smoking enough pulled pork for 300 people. I know you are going to call me crazy, but I am planning to smoke all the meat for my wedding this September. I figure if I can save my in-laws some money, and get experience cooking mass quantities of meat, then it has to be a good idea. Some of the things I have been questioning are:
(1) How many pork butts should I smoke in the Stump's Stretch at once (for Stump's owners)?
(2) Should I wrap them?
(3) Should I go low and slow, or should I do a higher temp cook?
(4) How should I hold the meat until the wedding (I plan on smoking it the day before)?
On the day of the wedding, I plan to have the Stretch fired up at around 140 degrees and have the pork in foiled serving trays. Once the meat is ready to be served, we will transfer the serving trays to roasters as needed (hopefully this will minimize the meat drying out). What I am most worried about is keeping the meat from drying out the day before. Any and all advice is most appreciated. Thanks guys,
-Tyler