u/SchneidfeldWPG

Greetings folks!

I’ve been asked by my brother to make pulled pork for his 40th birthday party, sounds like there could be 50-60 attendees, so I’m looking to maximize.

I do have the egg-spander kit so I’ve got an upper tier for additional space.

Just looking for inside info from anyone who’s done a mass of pork butts on a large egg. How many can I squeeze in & what size??

Aside from rotating them throughout the cook to minimize the effects of placement related temp differences, anything else I should know before taking on this endeavor?

Planning to smoke on a Friday, Party is Saturday afternoon, so time shouldn’t be an issue but I’d like to do it all at once.