I am expecting anywhere between 25-40 People. All of these folks believe bbq and grilling are the same thing. I plan to have the cook out (start eating )on Sunday at 12PM. I have a 22 WMS and a Performer, BBQ guru and Maverick ET 732. . I plan to cook a a 12 lbs Brisket, 2 7lbs Butts and a 14Lb Whole Turkey. Sides, baked beans, potato salad, mac and cheese, biscuits, druken cranberries, green salad. Dessert Apple, Cherry, Strawberry and sweat potato pies. I also plan to have Mr. Walker and Mr. Dewars there to help me out along the way.
Here is the game plan: With the exception of the Mac and Cheese, I will cook all the sides on Friday Night. I will have some yard work to do on Saturday along with trimming and prepping the brisket and the butts and the turkey. I will cook the Mac and cheese on Sunday Morning.
BBQ- My plan is to fire up the kettle at 8PM on Saturday Night. I am going to use a big bag of Kingsford Blue. since I am going to have 20LBs + of meat on this puppy, I am going to need a long fire. No water, no sand just the pan and my BBQ guru. Get the temp to 285 and at 9PM, place my brisket on the bottom rack then shoot for 235 on the bottom rack. Hopefully this hour gap will allow for the white smoke to burn out. I plan on using apricot chunks. At 11 PM, 2 hours later, place the 2 Butts on the Top rack. I hope with a 235 temp in the bottom rack my top rack will be in the 250 range plus or minus a few for the butts. Once the butts are on, I go to bed.
At 8AM when I wake up I hope my WSM set up will last with no issue through the night. I will prep my performer for indirect heat and by 830 -9AM, place the Turkey on. Once the turkey is on, then tend to the WSM. My brisket would have cooked for 12 hours and my butts for 10. I will cross my fingers that everything will be done by then if not I still have 2- 3 hours before the guests arrive. Either way, I will then move the items from the WSM and place them in my Cambro. I will then start working on the Mac and cheese. I wills start checking on Turkey at around 1100-1130PM. I will pull it off when it is ready and then let it rest for about 30 minutes. This may very well mean that it is after 12 by now, but knowing my people all of them will be late. I would then starting slicing and pulling the pork. My wife and mother-in- law, will be there assisting with setting up the tables and food along with my buddy the Captain and Mr. Jack.
Here are my questions:
*Should I even worry about injecting my meats with anything, there will be no judges at this meal
*Since I have both a Guru and a ET 732, should I give any consideration as to which rack I should have the Guru set to? The bottom with the Brisket or the Top with the Butts.
* Where in my Brisket should I place the temp probe? In the flat or the point.
* Do I have enough meat to feed everyone?
Lastly, this is going to be a big cook, if I am missing something, please, I value your input.
Here is the game plan: With the exception of the Mac and Cheese, I will cook all the sides on Friday Night. I will have some yard work to do on Saturday along with trimming and prepping the brisket and the butts and the turkey. I will cook the Mac and cheese on Sunday Morning.
BBQ- My plan is to fire up the kettle at 8PM on Saturday Night. I am going to use a big bag of Kingsford Blue. since I am going to have 20LBs + of meat on this puppy, I am going to need a long fire. No water, no sand just the pan and my BBQ guru. Get the temp to 285 and at 9PM, place my brisket on the bottom rack then shoot for 235 on the bottom rack. Hopefully this hour gap will allow for the white smoke to burn out. I plan on using apricot chunks. At 11 PM, 2 hours later, place the 2 Butts on the Top rack. I hope with a 235 temp in the bottom rack my top rack will be in the 250 range plus or minus a few for the butts. Once the butts are on, I go to bed.
At 8AM when I wake up I hope my WSM set up will last with no issue through the night. I will prep my performer for indirect heat and by 830 -9AM, place the Turkey on. Once the turkey is on, then tend to the WSM. My brisket would have cooked for 12 hours and my butts for 10. I will cross my fingers that everything will be done by then if not I still have 2- 3 hours before the guests arrive. Either way, I will then move the items from the WSM and place them in my Cambro. I will then start working on the Mac and cheese. I wills start checking on Turkey at around 1100-1130PM. I will pull it off when it is ready and then let it rest for about 30 minutes. This may very well mean that it is after 12 by now, but knowing my people all of them will be late. I would then starting slicing and pulling the pork. My wife and mother-in- law, will be there assisting with setting up the tables and food along with my buddy the Captain and Mr. Jack.
Here are my questions:
*Should I even worry about injecting my meats with anything, there will be no judges at this meal
*Since I have both a Guru and a ET 732, should I give any consideration as to which rack I should have the Guru set to? The bottom with the Brisket or the Top with the Butts.
* Where in my Brisket should I place the temp probe? In the flat or the point.
* Do I have enough meat to feed everyone?
Lastly, this is going to be a big cook, if I am missing something, please, I value your input.
