"Bob-tx" > wrote in message
...
> In about three weeks, I need to cook some pulled pork for 12
> people, half men - half women. Going to make sandwiches on buns,
> smaller than a hamburger bun. Will also have potato salad, pinto
> beans, pickles, and a desert.
>
> I figure I'll need about 5 to 6 pounds of cooked meat. Does this
> sound like too much or too little?
>
> To end up with 6 pounds cooked, I figure I'll need two ten pound
> butts (that is 40% shrinkage). Is this about right?
>
> I plan to cook it a day ahead of time, to be served about 6:30 the
> next evening. I don't think I should wrap it in foil, towels, and
> put it in a cooler for 24 hours, so I will have to refrigerate it.
> How long should I let a six pound butt cool before tossing it in
> the fridge?
>
> To heat it the next day, I figure to put it in the over at about
> 225 degrees and bring the meat temp back up to 190. What is a
> rough time to do this (3 - 4 hours, 5 - 6 hours, or more or less)?
>
> Any suggestions I have not thought of. Your help is appreciated.
>
> Bob-tx
I said two ten pound butts, but meant two five pounders for a total
of ten pounds. No teen age boys - just a group of old codgers like
myself getting together.
Thanks for all the suggestions.
Bob-tx