25 Pork Butts!

Right on Q · May 20, 2016

So I've agreed to cook some pork butts for charity for a family friend that was in a car accident. After a few weeks of selling them we've got 25 butts to cook on Memorial Day weekend now. Sysco is donating 20 butts for the cause. :eusa_clap

I've got a Humphrey's Pint that will hold about 8 butts as well as 2 22 WSMs and 2 18 WSMs. I can fit all 25 butts on the smokers but I don't want to watch 5 fires at one time if I can help it.

My main question is would it be easier to do all of them in 1 batch on 4 or 5 smokers or do them in 2 batches on 2 smokers?

I have to hand them out Sunday afternoon but have all day Saturday to cook them. I was thinking to smoke them for 3-4 hours at 250 to get a good bark then wrap them to finish. We will be handing them out wrapped in foil (cold I'm thinking with instructions)

I was planning on injecting them for better flavor but now I'm rethinking that. Any suggestions about cooking or anything else that will make the process easier?

SmittyJonz · May 20, 2016

If you are handing them out cold it won't matter - do 2 or 3 batches.

JohnnyB · May 20, 2016

Yeah. If they aren't going to be served hot off the press, then I would go with the easier but a little more time consuming multiple batches.

Boone6590 · May 20, 2016

I would do multiple batches, once they are wrapped you could even finish them in the oven so you could start the next batch sooner.

Right on Q · May 20, 2016

Boone6590 said:
I would do multiple batches, once they are wrapped you could even finish them in the oven so you could start the next batch sooner.

That's an excellent idea. My main concern for doing batches was that it would take a long time to get them all done.

Any suggestions on a good all purpose rub/sauce for them?

I was thinking yardbird, killer hogs (local guys), sweet swine of mine (local guys) or something of the like

Boone6590 · May 20, 2016

Killer Hogs "The BBQ Rub" is what I use and everyone seems to really like it. I usually sprinkle on a little SP and then put a good topping of the killer hogs on top.

Right on Q · May 20, 2016

Have you ever used his sauce to glaze the butts towards the end?

Looks great on his videos. Never used his sauce or rubs but I've heard great things about them.

THoey1963 · May 20, 2016

Hmmm... One batch = about 10 hours of work. Two batches = about 20 hours of work. Three batches = about 30 hours of work. And those totals are probably light of prep and finish time...

I'd fire them all up and burn one day...

Bludawg · May 20, 2016

Everything you cookin on is pretty much set & forget I'd load 'em up and cook all at once.

cueball21 · May 20, 2016

I'd be leery of putting sauce on them because not everyone likes there pulled pork sauced. As for rubs, there's lots of options but good ole SPOG is real easy and real good. If this is a fund raiser, get somebody to donate jars of sauce and sell them at pick up time, maybe.

m-fine · May 20, 2016

Does anyone near you have a larger smoker? I would answer one batch, but that is highly influenced by the fact that I could do all 25 in my Lang with room to spare

Jeff H · May 20, 2016

Bludawg said:
Everything you cookin on is pretty much set & forget I'd load 'em up and cook all at once.

^ This^

WSM's don't need babysitting. Check on them once an hour or so. Gives you an excuse to get up and get a new beer. :biggrin1:

Harbormaster · May 20, 2016

What's the point of having 5 cookers if you're not going to use them?

Fire up all of the pits at once. Tending that many cookers is not that hard to do, especially the ones that you have.

I often tend four 18.5" WSMs, cooking anywhere from 16 to 20 butts. It's not difficult.

Of the rubs you mentioned, Yardbird is the only one I have used. It's a good rub. If I didn't have my own signature rub, I would go with one of the local rubs.

YMMV.

Right on Q · May 21, 2016

Thanks for all the input. Haven't decided which way to go yet but I'll try to get pictures when I cook them up

And yes there are quite a few folks in my area with a smoker large enough for the whole cook. Most of them are competing that weekend though

Hoss · May 21, 2016

Hey neighbor,your 22 inch WSM' will hold 8 each.You have to put 3 on each rack and stack one on top.You can rotate them around a couple times and they will cook evenly.I have done it several times.That way you would only have to use 3 cookers.You could even put 5 on one rack and that would give you the 25 total on 3 cookers.If you do not want to pile them up like that you could easily do 25 on the pint 2,22's and an 18.

bam · May 21, 2016

Crank up the heat and git r done. Maybe there is a Brethren member in your area with a big rig who can help out.

Right on Q · May 22, 2016

Final tally is 32 butts. :shock:

Anyone in the area have a smoker I can borrow for Memorial Day weekend?

V1VRV2 · May 22, 2016

Killer Hogs and Sweet Swine o Mine are both excellent rubs.

quamdar · May 23, 2016

I'd go all at once, just have a buddy or two help with the start and finish.

JohnnyB · May 23, 2016

Having a helper is a great idea. Not one of the guys that will get in your way, but an actual helper. 32 is a big number, and moral support alone is well worth having someone there.

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