dedmete
Knows what a fatty is.
- Joined
- Feb 8, 2009
- Location
- Reed City, MI
Thanks to all the awesome info I've gleaned from this site, I've been asked to make pulled pork for my friends reception. They plan on about 35 people. I'm using a UDS (again, thanks to this site) with a taller lid, I've got 2 cooking racks. Now, my first big question, how big and how many butts should I buy? I can usually get them anywhere between 6 to 10 lbs. The most I've ever done at one time is 2. I don't want to overload it. Should I plan on about 20lbs of butt? 3 8 pounders? 4? I guess that's what I need to figure out first is what size and how many, but I still need to figure out how I'm going to load it. I was thinking 2 on the bottom, and then a third up top staggered (so there's not another butt below it?). The reception is on Saturday around 7:00pm, so I was planning on getting started on Friday night, maybe around midnight or a little later. I was going to try foiling them too once they hit the 150 area, I've never done that before, but if it helps them cook a little faster, I'm all for it. I have a bad reputation for being "late" with dinner. I really need to make sure these are done a few hours before hand so I can let them rest in a cooler. I also have a small GOSM gas smoker I can use if there's not enough room in the UDS, but where's the fun in that?