Pork & Brisket for 60 this weekend!


 
P

Peter Near

New member
Hello again everyone, it's that time of year again when I invite a bunch of people over as an excuse to:
- cook copious amounts of meat
- clean up the yard
- get some friends together for an afternoon

For the last few years, I've done pulled pork but wanted to add in brisket this year. Most people here in the Toronto area are complete BBQ virgins and don't even know what brisket is.

Wanted to check a few things with those of you who have done this more than I.

I've ordered the meat from the butcher, requested two large bone-in butts and one brisket. Not sure what the weight will be, but expect it to be about 25lbs of meat in total. If it's way under, I figure I'll either have to ask them to cut me a thicker brisket or add in a small butt. I want to target enough meat for 45 adults and 15 kids, everyone is bringing potluck salads and whatnot.

On my 18" WSM, I planned to do brisket on the bottom (will likely take up the whole rack) and butts on the top.

The questions:
1. Think I might be able to put 3 butts on top if needed for weight or is that too much?
2. Butts on top as I expect they'll take longer, make sense?
3. Fat-side down on the brisket, as I'm unlikely to get in there to turn with the top loaded with pig.
4. One of my colleagues swears by Emeril's Original Essence as a rub. Worked nicely on ribs, any opinion on that for butts or brisket or should I stick to some of the recipes posted at TVWB?

Thanks,
Pete
 
Peter,

1. Three butts on one rack will be fine. It may take a little finageling to get them to fit though.

2. I think everyone has their preference. I cook the butts under the brisket for exactly the reason you say. The butts take longer. I foil though, so I wind up pulling everything off anyway. Whatever's comfortable for you.

3. Will you have your water pan filled with water or just foiled? You can cook fat-cap up if you've got water in there. If not, I'd cook fat-cap down.

4. I think it's a little salty, but each to their own.

- My only concern would be if 25 lbs. is going to be enough post-cooked meat for 60 people. I've never cooked for a crowd that large, but someone else here will have a good bit of advice on that.
 
You would want to put whatever you have to tend more on top, or whatever will take longer on the bottom. Thats the rule of thumb that I use. Try this rub:

Wild Willy's Number One-derful Rub
--------------------------------------------------------------------------------

6 Tablespoons paprika
2 Tablespoons ground black pepper
2 Tablespoons salt
2 Tablespoons sugar
1 Tablespoon chili powder
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1 teaspoon cayenne
Combine all ingredients and mix thoroughly.

Some similar ingredients to essence.
 
Is the 25 lbs post-cook or pre-cook?

If the 25 lbs is pre-cook, it will not be enough for 60. Butts are typically 7~8 lbs leaving only a 9~11 lb brisket? At 50% yield, at 4oz serving, that's only 50 ppl, 33 at 6oz servings. Consider adding another butt or stepping up to a 14~16 packer brisket.

You might also consider borrowing a grill and doing some hot dogs for the kiddies.
 
Cullen: Yes, I plan to put water in the pan.

GerryD: I'll give that rub a try. I always end up with meat that's overly spicy for my tame Canadian family, but I think it might be my black pepper which is unusually hot. I'll buy some new stuff. Just so I can estimate the amount, for the two butts and one brisket how much of that rub do you think I should use? Amount of rub seems to be one of the areas where I still have plenty of learning to do, seems I always over-do it.

Thanks
Pete
 
Travis: 25lbs is pre-cook. And yes, we have some hotdogs and buns for the kids which I will volunteer one of my guests to cook on the grill. ;-)
 
Originally posted by Peter Near:
Cullen: Yes, I plan to put water in the pan.

GerryD: I'll give that rub a try. I always end up with meat that's overly spicy for my tame Canadian family, but I think it might be my black pepper which is unusually hot. I'll buy some new stuff. Just so I can estimate the amount, for the two butts and one brisket how much of that rub do you think I should use? Amount of rub seems to be one of the areas where I still have plenty of learning to do, seems I always over-do it.

Thanks
Pete
Click to expand...

Butts are big pieces of meat and can take a lot of seasoning. I usually rub the meat, light the chimney, and when the coals are ready I apply a second coating of rub. For the brisket I usually just rub once. I would make a double batch at least. I tend to err on the side of caution and make more than I need.
 
Originally posted by Peter Near:
Travis: 25lbs is pre-cook. And yes, we have some hotdogs and buns for the kids which I will volunteer one of my guests to cook on the grill. ;-)
Click to expand...

Oh, 25lbs PRE-COOK? When I hear 25 pounds of "meat", I think cooked, so that's what I thought you meant.

Sorry, but that's not enough, not even with a few kids. You need to figure almost 25 lbs cooked, six ounces per person. The easy way to figure is 10 ounces uncooked per person, accounting for about 40% loss, or 37.5 lbs.

Cook three decent sized pork butts under a good sized brisket and you got it covered. You can "tripod" the butts on end up against a beer can chicken rack.
 
The cook is on! Forecast calls for scattered rain and thunder tomorrow, but it's a lovely night tonight. Stars in the sky, crickets serenading, and a beer tucked into the armrest of my reclining lawn chair.

An update on the numbers:
- Meat came in at 30lbs pre-cook weight, I probably trimmed another 2 lbs off of that and put about 28lbs onto the smoker.
- Brisket is on the bottom, had to tuck some thin corners under to keep it from being too close to the edge. Two butts on top.
- Our guest numbers have gone down, we're closer to 35 adults now so think I'm good for quantity.

I ended up making some new rub, but forgot to reserve some for after the pork is pulled. Oh well, I guess I'll sprinkle a but of Emeril on if it needs some extra kick after pulling.

Thanks for the help! Hopefully there won't be any panicked posts in the middle of the night. ;-)

Pete
 
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