June 10th at work they are doing a social committee fund raiser. I was asked to provide pulled pork and all I have to do is provide the meat. Expecting 150 plates. I am going to use the SM150 as I expect to be doing 8 boneless pork butts/picnic roasts. The dual packs you get from Cost-Co.
My SM150 hasn't been used in over 6 months. As you know since the arrival of the PG500, I just can't seem to find a reason to break it out. For those of you that don't remember I bought my 1997 SM150 practically brand new last year. Initially there was a faulty sensor in the door that shut down the unit when it was opened. Bill at Cookshack helped me with the fix.
Since the 8 PB's will be going in around 4pm on the 9th, I am just nervous something will go wrong somewhere during the night. This will be my first big catering gig. I have planned out a few backup plans. Since I will be going to bed around midnight, I will have watched the machine for 6 hours. From midnight till about 6am if I can sleep, I expect to find the PB done when I wake up. If something goes wrong, my backup plan is to foil the PBs and put them in my oven somewhere around 300-350 degrees to try to finish them off. Either way I need to be at work at 11:00am to start pulling and serving.
Am I leaving myself enough time in case something goes wrong?
If all goes well, I need to be out the door with FTC PB's at 7:00 am.
I plan on smoking them at 250 degrees. My usual of 225 has been effective for 1-4 butts. However with the increased meat I thought 250 would be safer. Any comments or suggestions from the other caterers and fine cooks would be appreciated. Thanks in advance!
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