Help! How much meat is too much for a 780?

[LDAY75300]

Hello Traegers! Ok, So I am about to cook for 100 people for the first time ever doing such a big cook. I have 75 pounds of pork shoulder ordered and my smoke is for next Thursday. My questions are based on the amount of meat I should smoke at one time on the 780. I am not sure how large the shoulders will be yet so the quantity is still a question, but for example, if I end up getting 7 cuts, each 9-11 pounds each, should I smoke them all at the same time or split the smoke up into two batches? I have 7 probes in total so I can monitor each cut's temp, but I am wondering if this is a good idea or not. I am sort of pressed for time, so taking two days will be tricky. I do have a electric turkey roaster to use on the scene of the event to keep the pulled hot which I hope is a plus.

For anyone out there that has done or currently does on a regular basis, what is the best way to handle a big cook?

Thanks so much y'all.

 

[MidwestSmoker]

I have the smaller Pro 575. I could probably squeeze in 4 smaller pork shoulders in the lower rack. You may be able to get in 6 shoulders in the 780 if they are less than 9 pounds. The 7th shoulder could go in the top rack.

If you are pressed for time your only option is to do them all at once. Frankly, you don't need 75 pounds of pork for 100 people, i think 50 pounds is plenty (in large gatherings there will be many who won't eat any or eat very little for a variety of reasons). My suggestion is to fit as many of the shoulders as you can for a single cook and keep the rest for another day.

I also suggest that you start the cook on Wednesday night for it to finish by around noon on Thursday. Rest them in a cooler/oven until it is time to pull them and serve. Good luck!

 

[LDAY75300]

Thanks so much @MidwestSmoker I appreciate the info.

 

[RayClem]

Are you planning on serving the pork shoulders as pulled pork or slicing it?

If you are pulling it, you can cook everything ahead of time, shred the meat and put it in the freezer or fridge, depending upon the storage time. Pulled port reheats quite easily. With a crowd that large, you are going to be stressed out if you try to do it all at the last few hours.

Pork shoulders can be kept hot for many hours if you wrap them in foil. Wrap them in a towel and place them in a good quality picnic cooler. If you do not already have a good cooler, you can purchase an inexpensive Styrofoam cooler. However, do not get the super cheap ones with 1/2" walls. Get one of the heavy duty ones designed for shipping. Although they are called coolers, they work just as well for keeping hot food hot as they do for keeping cold foods cold. The tighter you can pack the meat in the cooler, the better they will keep.

 

[LDAY75300]

Are you planning on serving the pork shoulders as pulled pork or slicing it?

If you are pulling it, you can cook everything ahead of time, shred the meat and put it in the freezer or fridge, depending upon the storage time. Pulled port reheats quite easily. With a crowd that large, you are going to be stressed out if you try to do it all at the last few hours.

Pork shoulders can be kept hot for many hours if you wrap them in foil. Wrap them in a towel and place them in a good quality picnic cooler. If you do not already have a good cooler, you can purchase an inexpensive Styrofoam cooler. However, do not get the super cheap ones with 1/2" walls. Get one of the heavy duty ones designed for shipping. Although they are called coolers, they work just as well for keeping hot food hot as they do for keeping cold foods cold. The tighter you can pack the meat in the cooler, the better they will keep.

I will more than likely do the cook between both Wed and Thursday (early), rest em up, then pull them and toss the pulled into two turkey roasters I have and transport them to the event in the roasters. I found a good mix for a finishing sauce I'll get into it on site while the roasters are getting up to temp. I appreciate all the feedback y'all have given me!

 

[RayClem]

Sounds like a plan. I hope it comes together like the A-team and you have a wonderful event.

Don't forget to post a few pictures.

 

[Murphy's Law]

You could also look at getting something such as this to add a 2nd real shelf to the 780. I have something similar but admittingly I haven't taken out of the box yet! Find one that fits and you could probably add another 2 or 3 (at least) butts to the grill.

https://www.amazon.com/REDCAMP-Folding-Campfire-Portable-Outdoor/dp/B085NSNPWT/ref=sr_1_5?crid=3QTPNEZGJ2EL3&keywords=fire+grill+grate+camping&qid=1659546933&sprefix=fire+grill%2Caps%2C223&sr=8-5

 

[LDAY75300]

@Murphy's Law tell me how you like this and how it works in the Traeger after you try it out please. i am curious how stable that will be in the grill, concerned that the legs will go through the Traeger grill grates.