65 pounds of pork on the WSM?


 
Chad Bman

Chad Bman

TVWBB All-Star
Absolutely....

I have a bunch of friends I met via riding motorcycles. In one of the couples, he just retired from the Metro Washington Airport Authority Police Force and she just resigned from the county PD. They bought a house in FL and havd a retirement/going away party Sat evening. I was asked if I'd make some BBQ for the party of 75ish guests. My first "catering gig" so yeah, why not. Otherwise they were going to order from Red, Hot, & Blue - which is their favorite BBQ place.
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Grocery store had bone-in pork butt for $.99lb again, so I loaded up. Bought 11 of em, but only 8 hit the smoker. Average weight was 7.5 - 9 pounds. I ended up with 65.02 pounds before trimming. I removed the fat cap and gave them a rub of yella mustard & Bad Byron's Butt Rub which was cut 50/50 with turbinado sugar.
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Full bag of Stubbs with cherry & hickory chunks for smoke
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Game time. Fired up 25ish briquets around 9pm on the gasser.
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About 10pm, loaded both racks for the all night party.
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This BBQ'ing stuff is hard work...
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6:00 the following morning....
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Early afternoon when the maverick hit 190 on the probed butt, it was time for the proke/temp test on the others.
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4 of the 8 were done, so they got wrapped in foil & beach towels and held in the cooler. Then the beans went on.
Sweet on the left (sweet bbq sauce & honey) and tangy on the right (onion, 3 different peppers, molasses, bourbon, buncha spices)
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Only both pans wouldn't fit on the lower rack of the WSM. Not a worry here - just fire up the kettle for indirect with cherry chunks for smoke.
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And this is where the fun stops as I didn't take any additional photos once I got to the party. Needless to say, I had a crowd with sticky fingers in the kitchen while I was pulling with my new Bear Paws. Everything was a hit! Not sure I'll ever get the chance to load it up like this again. While it was a lot of (prep) work, it sure was fun. And I had quite a few leftovers, so it'll be an easy week of cooking (reheating) all this week for dinner. lol
 
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Great job! What was the consensus of the folks? It's hard to break habits if they were all used to somebody else's BBQ for the event. I think I'd like a few sammiches and some of the tangy beans.
 
Also I'm curious, it lookslike you just foiled the pan, did you check the temps on the 2nd rack and if so how did they compare to the top rack.. Fantastic job on your cook by the way.
 
Thanks fellas. I'm glad it's over, but it was a lot of fun and I'm glad I got the opportunity to see what this big boy can handle.
Needless to say, there was no hot squat performed during this cook. lol

Joe InJersey said:
Great job! What was the consensus of the folks? It's hard to break habits if they were all used to somebody else's BBQ for the event.
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That right there was my biggest concern. The host (wife) loves BBQ, but not from most places. Her absolute favorite is RH&B, but I received nothing but praise from her all night after she snuck her first piece. And she wanted some leftovers to take home for herself. THAT, was my homerun. If someone didn't like it, I didn't catch wind of it.

Don Reed said:
Also I'm curious, it lookslike you just foiled the pan, did you check the temps on the 2nd rack and if so how did they compare to the top rack.. Fantastic job on your cook by the way.
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The water pan is foiled on both sides. Then I have a 16" clay saucer which is wrapped in foil sitting in the water pan. On top of that, I use 2 pieces of 24" X 24" foil which is what I ball up and toss after each cook. Works super well. I did not check the temps on the lower grate. I was kinda worried about that as I didn't check anything until the probed butt on the top rack hit 190 degrees. Ironically enough, 2 butts from each grate were done and ready to come off. So I pulled all 4 from the lower rack (2 got foiled/toweled/cooler'd and the other 2 got moved to the top grate) ​
 
Nice work Chad. I've got a big cook coming up Memorial Day weekend, about the same head-count (75-80), at my place. You've inspired me buddy...
 
Nice work!! Love how it all came together!! I got something similar brewing Friday and actually making sauce and rub as we speak!!

Looks great Chad!!
 
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