Michigan BBQ Fan
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Hey Brethren,
Looking for help/tips on making pulled pork for a crowd. Next weekend I'm making pulled pork for 40. It will be for a homeless shelter. I'm excited to help. I've never made anything more than a few butts for friends. This is a bit different. But here are the highlights...
1. I'm using a 18.5 WSM.
2. I need to make enough for 40 guys, how much should I make (pre-cook weight)?
3. I need to deliver it (cold) on Monday @ 6 P.M. but I'm out of town the three days before that. So, I'm looking to make it 6-7 days beforehand and keep it in the fridge. Thoughts? Do I keep it "whole" and shred it on that Monday...or...do shred and store in the fridge?
Recipe wise I'm probably going with an inject/rub/wrap similar to Chris Lilly's paths, unless anyone has any suggestions based on what works better for quantity.
THANKS for your help Brethren!
Welcome to the BBQ Revival!
Looking for help/tips on making pulled pork for a crowd. Next weekend I'm making pulled pork for 40. It will be for a homeless shelter. I'm excited to help. I've never made anything more than a few butts for friends. This is a bit different. But here are the highlights...
1. I'm using a 18.5 WSM.
2. I need to make enough for 40 guys, how much should I make (pre-cook weight)?
3. I need to deliver it (cold) on Monday @ 6 P.M. but I'm out of town the three days before that. So, I'm looking to make it 6-7 days beforehand and keep it in the fridge. Thoughts? Do I keep it "whole" and shred it on that Monday...or...do shred and store in the fridge?
Recipe wise I'm probably going with an inject/rub/wrap similar to Chris Lilly's paths, unless anyone has any suggestions based on what works better for quantity.
THANKS for your help Brethren!
Welcome to the BBQ Revival!