Some questions for a large party cook


 
C

Cory L.

TVWBB Member
I have to cook for approximately 40-45 people for a sister-in-laws prenupt. dinner. Planning to do butts and brisket.

My plan is to do the butts the day before, bag, then reheat the day of. First question, probably do 4 butts around 10-12 lbs. each. I have made butts before but only one at a time. How much more time will the extra meat add to my cook? The butts I have done in the past were in the 11-12 lbs. range and all took right around 13.5 hours.

My plan is to simply reheat the day off in the bags with boiling water, then into a roaster on warm to hold. Will this work or will it get mushy, dry, etc???? Any tips would be helpful.

I also plan to do HH brisket the day of. Thinking 2 13 - 14lbs packers or so. Again, I have only cooked one brisket at a time in the past. With the high heat method, anyone have an idea as approximate timing on the cook? How long can I hold the brisket after it's done without it drying out, etc....

Thanks guys. I am a liitle (lot) nervous about this.
 
1 - Multiple butts do not take noticeably more time. But it will burn more fuel as you have 3 more 'heat sinks' in there making it harder to come up to temp and hold it. Load the ring to max. You'll probably notice that the vents have to be open more to maintain temp.

2 - 20lbs of pulled pork is a lot of bags to boil. I'd recommend you use aluminum pans and reheat in oven. Use some finishing sauce, at least a TBL/LB to keep it moist.

3 - I've not done multiple briskets but I'd think it'd be the same as multiple butts - not more time but more fuel. In my experience briskets don't like to held long and are best when served after a short rest.
 
Thanks Travis for the info. What is TBL/LB? On the pork in the oven, what temp should I reheat at? I'm still learning!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cory L.:
What is TBL/LB? On the pork in the oven, what temp should I reheat at? </div></BLOCKQUOTE>Oops ...

TBL/LB = Tablespoon per Pound. The actual amount of finishing sauce depends on how much you like. Any liquid like Apple Juice will do as well. It won't get "mushy" unless you use a lot of liquid. Be sure to cover the pan with foil.

Depending on your time schedule, oven at 200º~300º. But with higher temps, you'll need to watch it closer to prevent it drying out. Once the meat reaches 165º, just turn off the oven and it'll keep for a few hours.
 
Hey Corey;

As Travis suggests, aluminum foil pans are a must have accessory in the BBQ world, especially if you are going to cook for a crowd.
I go to Sam's Club and stock up on aluminum pans...also known as steam pans. They come in two sizes, half steam and full steam. They are designed to fit in buffet style steam tables. Most catering businesses use these. If you ever get a large cooler designed to hold food at temp (called a Cambro), these pans slide in perfectly on a track system.
Also, you can buy large rolls of industrial size foil there too. One mega roll is about $21, but will last you a long time with backyard use.
It will pay you to get the right things to make reheating and serving easy.

Good luck Corey!
 
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