Hi Alll,

Looking for a little help in two areas, pulled pork portioning and
Thermometers..

For the Pulled Pork -

A friend asked me to smoke some pulled Pork for her kids welcome back
party for 60 people and I'm trying to gauge the number of boston butts
it will take to accomodate. The butts are running about 7-1/2 to 8
pounds each.

Any suggestions? Right now I am guesstimating about 7 butts after
shrinkage but wanted others opinions

Next, looking for suggestions on wireless (and maybe not wireless)
thermometers. I have an Oregon Scientific that works to a point,
except it has those annoying PRESET target temps for Chicken, Turkey,
Pork and Beef, using their idea of Rare, Medium and Well done.

What I am loking for is one that I can set the specific temp, NOT one
limited by their food guidline (I want my target temp to be 193,
dangit, not the higest this one will let me set at `180).

As always, any help with either of both of the above would be greatly
appreciated

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com