How I Made BBQ for a LARGE Party: 15 Hours, 1 Smoker! Expert Tips for Cooking Pulled Pork and Sides for a Crowd

Organizing a Large BBQ Cook: Planning and Strategies

Feeding a large group requires careful organization and timing. For this cook, three Boston butts, 12 pounds of baked beans, 20 sausages, and 36 ears of corn were prepared over 15 hours on a single Old Country G3 smoker. The guests especially enjoyed the sides, and the pulled pork stood out for its tenderness and flavor. Here are the steps for menu planning based on the number of guests and a breakdown of how to manage challenges during a big cook.

Planning Quantities for Guests

Start planning by working backward from the scheduled serving time. For pulled pork as part of a broader menu, calculate one-third pound per person. If serving little else, increase the estimate to half a pound per person. With a guest count of 40, you would need about 13 pounds of cooked pulled pork. Select three 10-pound Boston butts for 30 pounds of raw pork; after allowing for shrinkage due to cooking, this yields roughly 18 pounds of finished pork, ensuring enough for everyone plus some leftovers.

Smoking the Pork Butts

Begin smoking once the pit reaches 200 degrees Fahrenheit. The G3 smoker can hold up to six pork butts on the lower rack and three more on the upper rack. Season trimmed pork butts with salt and pepper and rotate them occasionally for even heat distribution. Maintain the temperature around 250 degrees with regular additions of cherry wood splits.

Spritz with apple cider vinegar every hour or so to keep moisture and add flavor. At six-and-a-half hours, monitor fat rendering and texture. When the fat is soft and yellowish, wrap each pork butt in butcher paper with a touch of bacon grease, then return to the smoker.

Preparing Baked Beans and Corn

For baked beans, calculate one-quarter to one-third pound per guest; a 12-pound batch is ideal for a gathering of 40. My recipe uses bacon, ground beef, onion, green and red pepper, beans (such as sweet and spicy varieties), barbecue sauce, brown sugar, and barbecue seasoning.

For corn, plan on three-quarters of your guest count but purchase extras. Soak shucked corn overnight in cold water, tie the shucks back with butcher twine, and keep it chilled until ready to smoke.

Managing Cooking Challenges

Monitor the coal bed consistently. Loading cold, water-soaked corn can rapidly lower smoker temperature. To recover heat, add additional wood splits and keep the smoker door open briefly to boost airflow. Once the fire restabilizes, proceed with the rest of the cook. Sausages should be calculated at about half the guest count and smoked whole for maximum juiciness. Pull sausages from the smoker at the appropriate temperature and check corn for doneness before serving.

Finishing and Serving

At serving time, arrange all foods for guests to enjoy. Pulled pork should be juicy and tender. Distribute baked beans and corn as sides to complement the meal. 

Key Points for Successful Large BBQ Cooks

• Create a thorough plan for guest count, menu, and cooking times.

• Include extra time in your schedule to accommodate unexpected delays.

• Prepare complementary side dishes; classic items like baked beans and corn are popular and memorable.

• Offer a variety of barbecue sauces to suit different preferences.

Further Reading and Tips

To view the complete step-by-step demonstration and pick up more advice for hosting successful barbecues, watch the original video and subscribe for regular updates and recipes.