Cooking for Saturday night


 
K

Ken McCrary

TVWBB Super Fan
I'm planning on having somewhere between 15 and 30 people over for a cook on Saturday night. Right now I am planning on Two Pork Butts @ 7-8 lbs each. 1 brisket flat 7 -8 lbs. Three or Four racks of baby backs and two turkey breasts. I'm not afraid of having left overs just want to make sure this will be enough. We'll have the usual sides as well. Think this is enough meat?
 
There's a couple of things to remember about so many different items cooked. Not only is it more complicated and more difficult to get everything cooked to spec, but it's harder to determine how much food. For instance, what if one or more items, ie. the small brisket flat or ribs, is THE big hit? You don't want the folks at the end of the line only having pulled pork and turkey if they're expecting ribs and brisket, too.

IOW, the more items you cook, the more leftovers you should risk, so FILL up the cooker. They can't fault you if you do that. I know to need 10 oz. of uncooked pork butt for every guest, but I have no idea how to plan for that many items. Hats off to your zeal, though!
 
After thinking about it a little more, to answer your queastion, I'd cook a large packer, and try to cook enough ribs for everyone to have at least a couple. Also, don't skimp on the size of the butts. You might find everyone there wants a bbq sandwich. The turkey is a great idea for the "fat-a-phobes", and I'd make some 'bama white sauce to serve with it.
 
OK, got this cook started. 2 8lb pork butts went on at 8. Brisket is rubbed and ready to go on a little after midnight. 4 racks of baby backs, 2 racks of beef ribs and a 10 lb turkey breast will go on tomorrow about 1:00. Planning to eat betwen 6:30 and 7:00. Smoker is chugging along at 230. Will try to remember to take pictures when it is all done.
 
If I were you I would keep at 225 and no more. Your butts may be done as early as 10am. If you have to hold in foil/towels I wouldn't go more than 5 maybe 6hrs.

I would foil the brisket at 160 and then to tender (not temp) them ramp up the temp (all vents 100% for the turkey. Ribs do great up to 300 deg.

Just my thoughts, good luck Sir.
wsmsmile8gm.gif
 
Glenn,

Thanks for the input. It's starting to rain here, Cooker Temps have dropped to 210 so I think I'll be OK. Shooting to take them off between noon and 1pm so I have plenty of time for the ribs and turkey. I usually cook them between 225 and 250 so they take between 4 and 5 hrs usually. I can keep the stuff warm I just want to make sure turkey gets done in time. I usually don't foil brisket but I just might this time depending on the timing.
 
Put the Brisket on right after midnight and went to bed. Got up at 4 and added charcoal. Using Kingsford because it's cheap but it sure does burn up fast. Added more at 8am and left the door open for a few minutes to make sure it does't smother. Top grate's been running about 220 and the pork is at 160. Hope it gets to temp by noon or 1pm. Added Water to the pan as well.
 
So everything turned out pretty well. Probably wouldn't win a prize but everybody seemed to enjoy it. Tons of food, only had 16 peoplw and easily could have fed 40. Had to pull the butts of and foil them a little earlier than I normally would have. They were at 185 when i foiled them. Rested ina cooler for 4 hrs and they were still steaming when I opened them up. Plenty moist because not all the fat had rendered.Barely had room for 4 racks of baby backs,2 racks of beef ribs and a 10 lb turkey breast. All of that went on at 1:30 and came off at 6:00. I was still slicing the Brisket when guests started arrriving so I didn't have time to take pictures. Will break out the food saver today and vacum pack some of the leftovers. I guess the only thing I would do different is start earlier so the pork has plenty of time. I gave myself 16 hours but that turned out to not be enough. Bisket on the other hand finished about 1 1/2 hrs early. Beef ribs must intimidate people around here because not many got eaten. Either that or they just didn't have room on the plate for that big ole hunk a meat by time they got to them.
 
You must log in or register to reply here.

 

Back
Top