Help me devise a plan of attack
- Thread starter Mark Bay
- Start date
Probably too late but if it was me I'd limit it to 1 or 2 meats. Like porks butts and chicken thighs. With the chicken can go to 4 racks if you have them and even cook direct if you have to.
I have a similar number of people for a Sat cook ,, about 60 adults and I'm doing 6 briskets but I have 2-22 WSMs I'm using.
I have a similar number of people for a Sat cook ,, about 60 adults and I'm doing 6 briskets but I have 2-22 WSMs I'm using.
Chris Bjork
TVWBB Fan
unless you have more grill space, Id think about limiting the menu. you have enough butts and brisket for 50 people.
Do you have a kettle? Chicken and sausage does not HAVE to be on the wsm.
Do you have a kettle? Chicken and sausage does not HAVE to be on the wsm.
Matt Sanders
TVWBB Pro
I don't see where anyone made a wood recommendation.
I'd go with the apple. It's a great, all around wood that goes with pork, beef, and poultry. It's also probably the least likely to be offensive to people who aren't big on smoked meat.
I'd go with the apple. It's a great, all around wood that goes with pork, beef, and poultry. It's also probably the least likely to be offensive to people who aren't big on smoked meat.
Thanks for all the responses.
Yeah, too late on meat selection. That's ok though. I am going to enjoy the challenge - so long as I don't ruin anything.
No kettle. The only thing I have is my 18.5, a portable Coleman tailgating grill and my big propane grill. Not going to grill any of it. Just some hot dogs for the kids.
Thanks for the meat recco. That was kind of my thought, as well. I may mix some hickory in with the apple for the big tickets (brisket and butts). Not much, just a tad.
Yeah, too late on meat selection. That's ok though. I am going to enjoy the challenge - so long as I don't ruin anything.
No kettle. The only thing I have is my 18.5, a portable Coleman tailgating grill and my big propane grill. Not going to grill any of it. Just some hot dogs for the kids.
Thanks for the meat recco. That was kind of my thought, as well. I may mix some hickory in with the apple for the big tickets (brisket and butts). Not much, just a tad.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Bay:
Thanks, A.
Unfortunately, no. I have access only to a single 18.5. I have another 18.5 but it's up at the cottage in Northern MI - a 3.5 hr drive away.
How much water/beer do you pour in? Enough to actually cover some of the chicken, or just enough to reach the top of the upside down pie tray? </div></BLOCKQUOTE>
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Mark, just enough liquid (of your choice) to cover the bottom of the pot and not touch the chicken itself ~3/4 inch. I only pre-heat the liquid before I put the chicken in, then turn off the heat or very low. As the chicken sits in the pot they will continue to cook some, adding juice/rendering from the chicken as it sits in the pot. Much like a slow-cooker/crock pot. I'll even put a little rub in the liquid, if water is used, smells great as people lift the lid to serve themselves. Important thing is not to over-cook the chicken. I prefer to cook the chicken tell just barely done. THen in the pot to 'rest' and finish themselves. So much residual heat from the chicken, it stays hot and ready to serve.
If pot size is a problem, just pickup a new ice chest/cooler, sanitize it and use it to hold. Forget adding any liquid. Can always use a extra cooler. I try to keep one clean just for this purpose for my bigger occasion's.
Hope this helps!!
Antonio
Thanks, A.
Unfortunately, no. I have access only to a single 18.5. I have another 18.5 but it's up at the cottage in Northern MI - a 3.5 hr drive away.
How much water/beer do you pour in? Enough to actually cover some of the chicken, or just enough to reach the top of the upside down pie tray? </div></BLOCKQUOTE>
-------------------------------------------------------------------------------------------------------------------------------------------------------------
Mark, just enough liquid (of your choice) to cover the bottom of the pot and not touch the chicken itself ~3/4 inch. I only pre-heat the liquid before I put the chicken in, then turn off the heat or very low. As the chicken sits in the pot they will continue to cook some, adding juice/rendering from the chicken as it sits in the pot. Much like a slow-cooker/crock pot. I'll even put a little rub in the liquid, if water is used, smells great as people lift the lid to serve themselves. Important thing is not to over-cook the chicken. I prefer to cook the chicken tell just barely done. THen in the pot to 'rest' and finish themselves. So much residual heat from the chicken, it stays hot and ready to serve.
If pot size is a problem, just pickup a new ice chest/cooler, sanitize it and use it to hold. Forget adding any liquid. Can always use a extra cooler. I try to keep one clean just for this purpose for my bigger occasion's.
Hope this helps!!
Antonio
Jeff Davidson
TVWBB Super Fan
we have 30 people over on sat but I'm just going to make 2 pork shoulders and a mess of wings. If I was cooking for more, I'd probably have done a beef shoulder.
Barry McCorkle
TVWBB Super Fan
I would definitely cook the butts a day before, pull/shred and put in a disposable aluminum pan in the fridge. Reheat an hour or so before the party using a little apple juice and water.
Good luck on the rest of it. I commend you for going for this ambitious cook!
Good luck on the rest of it. I commend you for going for this ambitious cook!
I am in MI - suburbs N of Detroit. Thanks for the offer Rich. I think I have a suitable plan.
Thanks also for the suggestion and well wishes, Barry.
Here is my new plan. Keep in mind my planned serving time is 5. If it's within an hour, I can live with that. Anything more would suck:
I am planning I will need between 14 and 16 hrs for the briskets and butts.
I will put a butt and a brisket on each rack tomorrow night around 10 pm, using the 'lean against' method suggested by Glenn. I will smoke MM over 250-ish heat probably for 6-7 hrs or until 4-5 AM when I will foil. Going to have to make a call here based on the look of the bark, obviously.
I will leave them on until probably about 10 AM, at which point I'm going to do some shuffling and probably pull both briskets, and foil (single? double?) and put in the oven @ 250 to finish. Pull them when it reaches about 2 hundo (guessing about 1 or 2 PM), double wrap, towel wrap and into the cooler to stay warm until ~ 5ish (will I need to reheat?)
I will put my rib rack with 4 racks of babys on the bottom rack of the WSM at this time (10 AM), and transfer both foiled butts to the top to finish.
Keep it running low - 230-250. Pull the butts when done. Guessing this will be about noon. Double wrap, towel wrap and into cooler at this time? Or pull and wrap? Again, do I need to reheat later or will they be fine if I double wrap, towel wrap and put in cooler?
Pull the ribs at about 2 hr 15/2 hr 30 to foil (about 12:15 or 12:30). Move them to the top rack in the foil for another 2 hrs or so. Let the heat creep up to 250-275.
When I get there, it should be about 2:30. I'll pull them, and put the sausage on the lower rack. Got the heat at 275 now. ribs back on the top rack, two at a time so I can lay them flat.
First two rack should be done about 3:00. Pull, double wrap, towel wrap, cooler. 2nd 2 racks on. Another ~ 30-45 and they should finish up about same time as sausage. 3:30-3:45.
Pull everything, double wrap, towel wrap, cooler. I assume these will be fine and I won't need to reheat?
Now it's time for the chickenz. I'm gonna run hot (325-350), no pan in and guess they get done in an hour, by 5.
Straight to the chafing dishes for everything at 5.
Thoughts? Any holes in this plan?
Again, thanks so much for the feedback. I'm determined to make this a very successful smoke and help convert a few folks.
Thanks also for the suggestion and well wishes, Barry.
Here is my new plan. Keep in mind my planned serving time is 5. If it's within an hour, I can live with that. Anything more would suck:
I am planning I will need between 14 and 16 hrs for the briskets and butts.
I will put a butt and a brisket on each rack tomorrow night around 10 pm, using the 'lean against' method suggested by Glenn. I will smoke MM over 250-ish heat probably for 6-7 hrs or until 4-5 AM when I will foil. Going to have to make a call here based on the look of the bark, obviously.
I will leave them on until probably about 10 AM, at which point I'm going to do some shuffling and probably pull both briskets, and foil (single? double?) and put in the oven @ 250 to finish. Pull them when it reaches about 2 hundo (guessing about 1 or 2 PM), double wrap, towel wrap and into the cooler to stay warm until ~ 5ish (will I need to reheat?)
I will put my rib rack with 4 racks of babys on the bottom rack of the WSM at this time (10 AM), and transfer both foiled butts to the top to finish.
Keep it running low - 230-250. Pull the butts when done. Guessing this will be about noon. Double wrap, towel wrap and into cooler at this time? Or pull and wrap? Again, do I need to reheat later or will they be fine if I double wrap, towel wrap and put in cooler?
Pull the ribs at about 2 hr 15/2 hr 30 to foil (about 12:15 or 12:30). Move them to the top rack in the foil for another 2 hrs or so. Let the heat creep up to 250-275.
When I get there, it should be about 2:30. I'll pull them, and put the sausage on the lower rack. Got the heat at 275 now. ribs back on the top rack, two at a time so I can lay them flat.
First two rack should be done about 3:00. Pull, double wrap, towel wrap, cooler. 2nd 2 racks on. Another ~ 30-45 and they should finish up about same time as sausage. 3:30-3:45.
Pull everything, double wrap, towel wrap, cooler. I assume these will be fine and I won't need to reheat?
Now it's time for the chickenz. I'm gonna run hot (325-350), no pan in and guess they get done in an hour, by 5.
Straight to the chafing dishes for everything at 5.
Thoughts? Any holes in this plan?
Again, thanks so much for the feedback. I'm determined to make this a very successful smoke and help convert a few folks.
Rich G
TVWBB Honor Circle
Mark, looks like a solid (if ambitious) plan!
Only thing I would add would be some charcoal checks to ensure you are doing ok on fuel. Would be a serious bummer having your well thought out timetable messed up because you needed to fire some charcoal to aid dropping temps.
Best of luck, and be sure to recruit several sous chefs to assist with prep, and perhaps service while you are finishing things up on the grill!
R
PS: PICS!!!!!!
Best of luck, and be sure to recruit several sous chefs to assist with prep, and perhaps service while you are finishing things up on the grill!
R
PS: PICS!!!!!!
Matt Sanders
TVWBB Pro
Mark,
Sounds like a good plan.
Following up on Rich's thought.... You're going to be burning a ton of charcoal. More than just a "regular" 18 hour cook, because multiple rounds of raw meat are going on there, which act like new heat sinks and absorb more energy (burning more charcoal).
Make sure you've got something metal to dump hot ash/coals into if need be. If you're using briquetes (esp. Kingsford) you may have to empty. If you have Lowe's near you, get Stubb's all natural briquetes. They burn great and don't produce as much ash. You could also use lump, of course, but will probably have to add more at some point.
And yes, post pics!
Sounds like a good plan.
Following up on Rich's thought.... You're going to be burning a ton of charcoal. More than just a "regular" 18 hour cook, because multiple rounds of raw meat are going on there, which act like new heat sinks and absorb more energy (burning more charcoal).
Make sure you've got something metal to dump hot ash/coals into if need be. If you're using briquetes (esp. Kingsford) you may have to empty. If you have Lowe's near you, get Stubb's all natural briquetes. They burn great and don't produce as much ash. You could also use lump, of course, but will probably have to add more at some point.
And yes, post pics!
Matt Sanders
TVWBB Pro
And definitely recruit those sous chefs, or you'll be busier than a one legged man in a butt kicking contest!
Chris Bjork
TVWBB Fan
the whole part about also entertaining during the process ups the difficulty. atleast 10 people will be hovering around bothering you as you try to pull this off
Haha...no doubt Chris.
I will be using Royal Oak and Stubbs briquettes. Great call on the metal can. I do have one.
The good thing is that people aren't coming until 3:30. At that point I should be pulling the ribs off and just tending chickens from there on out.
Any advice on the questions re: wrapping the briskets and butts in my manifesto above?
I will be using Royal Oak and Stubbs briquettes. Great call on the metal can. I do have one.
The good thing is that people aren't coming until 3:30. At that point I should be pulling the ribs off and just tending chickens from there on out.
Any advice on the questions re: wrapping the briskets and butts in my manifesto above?