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11 replies

Am I crazy??

T toys4dlrMember
Well tonight is the night to use the new to me FEC for my first cook. I have a cook for my church to serve around 300 or a few more. So, I have 12 butts on that I started around 7:45 pm this saturday evening, then I went to watch my oldest sons (he's 11) baseball game. They won and he pitched 4 innings, giving up only 1 run.

To give a little background, I had a probe issue and CS sent out a probe, but that did not fix the temp issue. So, CS sent out a new board. Can I say GREAT customer Service and Bill has been Awesome to work with.

OK, So I swap out the board this afternoon and the temps were still off, better but still off. I wait it out and then the whole thing comes together. The Internal probe is reading within 1 degree of the Polder probe I set as my double check.

So what better time to load the girl up with 12 butt, about 120 lbs of pork and let her rip. She Hold great, I have not peaked and I won't until the morning. What the heck, I only have my church counting on this.
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T toys4dlrMember
12 hours and the first three are done (195), off and in the cambro. It appears that the top shelf runs a little hotter or cooks faster than the others. Nothing like a little bark and eggs for breakfast.

3 more are about to come off and the final six are all around 180 or so. I did bump the temps to 250 this morning, to make sure I make the afternoon deadline. I might have to wrap a coupl, to hurry them up. It is 9 am, I need to be on the move by 11. I am going to wait until 10 to see if I need to foil. When I take off the top rack, I move everything up.

Just made up 20 lbs of cole slaw to go with the pork.
T tomMember
Yep,like Todd says,bonein butts usually yield about 50%,and you only used 10 butts,which would usually be about 50 lbs net.

800 oz,for 350 folks is about 2.3 oz each.

On dinner rolls we have stretched meat that far,premade,if it is sort of a "finger buffet",and there are plenty of sides,older folks,lots of women and small kids.
The FEC doesn't seem to leave a lot in the drip pans,cooking real slow.

Good quality,trimmed ,non injected ,boneless butts,could probably raise the yield to 60%.

2 .7 oz each.

Todd's already thinking his cater company will be making profits on that. Big Grin
FM Former Member
quote:
Originally posted by Tom:
Good quality,trimmed ,non injected ,boneless butts,could probably raise the yield to 60%.

Todd's already thinking his cater company will be making profits on that. Big Grin


Yep,I get close to 60% from boneless butts if I take them out at about 185*. That works well around here since chopped BBQ is the norm more so than pulled. Those percentage points add up over the course of a year, you know.
T tomMember
Yep,although we all love pulled,there is a reason all those Southern Q joints started chopping when they get around 180º.

The Fl chains all served thin slices,so they could pull them out around 170º and increase that yield.

Takes less time in the cooker,and they can cook by time,instead of tender.

Smokey Bones opened up ,with pulled and forced the others to start offering some.

Being a purist is nice,but the accountant doesn't like to eat bbq. Wink

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