Okay y'all,
I'm going to need some help with this one. We are going to be cooking for a large benefit for a fallen officer. We are trying to keep it easy by going with pork sandwiches. We are borrowing an trailer mounted Ole Hickory smoker to do the cooking for us. My question is on time and temp for 50-ish butts. We are going to begin serving at 11 am for lunch and obviously want to have it ready by then. I'm making a couple pork shredders to shred the butts in seconds, so I'm not worried about that.
When would you guys start?
What temperature would you run the smoker?
Anything else you can think of to make cooking more efficient?
Thanks guys!
Brian
I'm going to need some help with this one. We are going to be cooking for a large benefit for a fallen officer. We are trying to keep it easy by going with pork sandwiches. We are borrowing an trailer mounted Ole Hickory smoker to do the cooking for us. My question is on time and temp for 50-ish butts. We are going to begin serving at 11 am for lunch and obviously want to have it ready by then. I'm making a couple pork shredders to shred the butts in seconds, so I'm not worried about that.
When would you guys start?
What temperature would you run the smoker?
Anything else you can think of to make cooking more efficient?
Thanks guys!
Brian