MadMedik Posted July 8, 2011 Report Posted July 8, 2011 Wish me luck... I have just put on 8 pork butts, average of 4 1/2 pounds each....about 32 pounds of meat. 3 or 4 for lunch crowd at work...training and lunch...then what ever is left...at least 4 of them, to a great employee who is feeding his family Friday night. They all in town for a family funeral, he needs the food. I hope it all cooks well...Stoker monitoring the temps so that should be good. It is 10:30 pm now. Hope they are done around 8 or 9am, sooner or later ok...just need to be done by 11am...
mguerra Posted July 8, 2011 Report Posted July 8, 2011 Re: 8 Pork Butts/shoulders on the KK Cooking for a funeral is a great use of your KK. We do it when the occasion arises. It is most appreciated. Good job.
Saison Posted July 9, 2011 Report Posted July 9, 2011 Re: 8 Pork Butts/shoulders on the KK I did 7 at 10 lbs each. Stoker location will be your main concern.
fcnich Posted July 19, 2011 Report Posted July 19, 2011 Re: 8 Pork Butts/shoulders on the KK Hi, thanks for the post. I have been asked to do pulled pork for 100 people, looking at 6 8 pound butts. May i ask how you arranged them on your kk? Had mine a week now just need a little advise!
Syzygies Posted July 19, 2011 Report Posted July 19, 2011 Re: 8 Pork Butts/shoulders on the KK Just did a shoulder. You'd think it cooks slower than two butts but it doesn't. I'd reason from this that the butts can smoosh against each other. In which two layers, main and upper deck, any way you can.
MadMedik Posted July 19, 2011 Author Report Posted July 19, 2011 Re: 8 Pork Butts/shoulders on the KK Hey fcnich, i split them up....4 on the main and 4 on the top. I tried to put some of the bigger ones on top...some say it gets hotter up at the top. One thing to caution you though, the one that was in the six o'clock position on the top was "speared" by the dome Thermometer. Once closing the lid, I noticed the dome temp was not moving, stuck at less than 150....when just prior it was at 230-240. After several minutes, the gauge had not moved. I opened the lid and low and behold, the point of the thermometer was dirty with grease/rub from the pork and there was a hole in the pork. I had to move that piece a bit so as not to impale it any longer. I am relatively new at all this as well, but 8 pieces seemed fine. I still had a lot of space/room between the pieces of meat so the air/heat could flow nicely around all the pieces. Had i attemped 10 or 12 pieces...that may have been a problem. Perhaps others could speak on "crowding the meat too close together"....and how that affects even air flow and cooking???
fcnich Posted July 20, 2011 Report Posted July 20, 2011 Re: 8 Pork Butts/shoulders on the KK Thank you MadMedik. I assume the results we great?
