Please Advise - Feeding 40

[Wildcat]

Beautiful, I put on a couple of pounds just looking at all that food! ;)

[Scotty-G]

After smoking 2 full briskets I set about smoking some pork butts.
My wife picked up 30 lbs (20 for the work party and 10 for us).

First I made my own rub and douced them good


Then let them sit overnight and got them ready for the smoker


14 hrs + 4 hrs FTC later


Since this was still a week before the party - bagged and tagged just like the brisket


Party was a big success and everyone loved the food.  Brisket had a cracked pepper bark and did not need any sauce.  The tomato based BBQ sauce went unopened  :D  I made a vinegar based north carolina style sauce for the pork.  Most had never even had that style before and they loved that too with the pork.  Got to admit, that style of sauce tastes great even with just plain white rice  :D :)

Will have to do something like this again in the future!

Several asked about how I did this and there seemed to be a strong interrest.
Told anyone who asked about this forum so hopefully we might get a few more members and maybe even a new bradley owner or two.

[Habanero Smoker]

Looks good. When I make pulled pork I cut (shave) the bark off first and finely chop it up. After the pork is pulled I thoroughly mix the bark in. This gives the pulled pork much better flavor throughout.

[Wildcat]

Mighty fine - you did good!  I grew up in North Georgia, not far from the NC mountains, and they do have very good sauce up there.  I always thought that sauce was the best until I tried Iceman's.  If you have not tried his, you need to.

[LilSmoker]

Very nicely done Scotty-G, must have been a great feast!.....now i'm a very hungry LilSmoker!

[bunnydude]

Hey, this may help when I cooked in the U.S.M.C we always figured 6oz. per person so if you do the pigeon math you need 15# of meat to give all your guests a 6oz. portion but this is a party so I would bump it up to 25# or mabye go 20# and 5# or 10# of hot smoked wings for appetizer.

I hope this helps :)

[coyote]

ScottyG , Don't you just love it when a plan comes together ? Great work ! :)



Coyote

[West Coast Kansan]

Hab S has a great suggestion with the bark.  I think of it as distributing little flavor crystals  ;D

Have started to double rub also.  Mustard Coat, Rub, tight wrap in plastic overnight, Mustard Coat and Rub again.  Helps to build the bark.  A less messy approach is warm maple syrup with a splash of apple juice as a mist on the second round... moisture lets you sprinkle on extra rub to build up the bark. Forget but think the double rub was an IR4 idea.  :)  :)

[MWS]

I have been reading this topic with great interest....During a recent retirement party at work, I may have bragged a bit too much about the great smoked foods I make. Long story short, I will be preparing lunch for the gang (50+ people) sometime this summer. It was also suggested I brew an appropriate batch of ale for the event. Lots of great ideas and tips I just got from reading this.

Speaking of bark....sometimes I cut the butts in half, then apply the rub. When they are done, there is more bark and the butts cook quicker.