i'll be having a party in a couple weeks and am estimating about 100 people. i have one 22" WSM and a grill at my disposal. i'm trying to figure out a couple things and some logistics.
1)i really prefer very different types of smoke wood for pork than for brisket. i usually do hickory/apple for pork and oak for brisket. and because i only have one smoker i'm just not sure how to work around this.
2)Also, if i put the butts and the brisket on at the same time (some on top and some on bottom) one is goign to drip all over the other and i'd rather not have that happening either. has anyone devised a way around this?
3)lastly i'd just like other people's experience feeding that many people. what did you serve and how much? right now i'm thinking pulled pork, brisket, buns, coleslaw and maybe some chicken?
1)i really prefer very different types of smoke wood for pork than for brisket. i usually do hickory/apple for pork and oak for brisket. and because i only have one smoker i'm just not sure how to work around this.
2)Also, if i put the butts and the brisket on at the same time (some on top and some on bottom) one is goign to drip all over the other and i'd rather not have that happening either. has anyone devised a way around this?
3)lastly i'd just like other people's experience feeding that many people. what did you serve and how much? right now i'm thinking pulled pork, brisket, buns, coleslaw and maybe some chicken?