WKC OZ First Catering Job

[1buckie]

 You could cut them in half

+++'s >> More bark, faster cook, by some

----'s >> Easier to possibly dry out on the smaller pieces

I run these @ 260 ~ 275f and they don't seem to suffer at all....if you want an all at once ending, add the next smaller one in just a tad later, stagger by 45min. / pound.....or run higher heats in different cookers.......
It's easier for me to pull them off & wrap at different times if they get done a bit apart, but your list of other things to do may be different than mine.....
At the slightly higher heats mentioned above, 12 hrs will work, if you go @ lower heat, allow 1:00/ pound, or even a little more....this would be if left whole.......
If you cut they'll go @ faster / pound.....don't know how much, that's harder to estimate.....are they bone in? 
That's harder to cut....

Does this make sense, or do I need more coffee?

[HankB]

You could cut them in half

+++'s >> More bark, faster cook, by some

----'s >> Easier to possibly dry out on the smaller pieces

I run these @ 260 ~ 275f and they don't seem to suffer at all....if you want an all at once ending, add the next smaller one in just a tad later, stagger by 45min. / pound.....or run higher heats in different cookers.......
It's easier for me to pull them off & wrap at different times if they get done a bit apart, but your list of other things to do may be different than mine.....
At the slightly higher heats mentioned above, 12 hrs will work, of  you go @ lower heat, allow 1:00/ pound, or even a little more....this would be if left whole.......
If you cut they'll go @ faster / pound.....don't know how much, that's harder to estimate.....are they bone in? 
That's harder to cut....

Does this make sense, or do I need more coffee?

I agree with the comment about possible drying with smaller pieces. I would start them all at the same time and put the smaller ones on top. If they finish earlier you can pull them off the cooker and wrap them and hold until all are ready to pull/chop. I like to keep the cooker closed up once I put the meat on.

Quantities sound about right. I will be preparing pulled pork for 25 this weekend and plan to start with about 20 lb of bone in butts. Other considerations: If there are good sides, less meat will be required. IMO folks will appreciate the food more if there is a little less rather then lots of extra.

[Hogsy]

Game on
Sorry for the shitty photo. Kettles are up to temp I've had a 6 pack............
Giddy Up


Party on!!!

[Golly]

My part is on
14 kg of brisket in 3 full briskets
Happy bday hogsy

[Chasing_smoke]

Nice job gents! Can't wait to see the finished product!


"my kettle is more powerful it will do almost anything."

[Duke]

I'm feelin fruity! Keep them pictures comi'n!

[Kilted_Griller]

Well done so far!! Can't wait to se how it finishes!

[Hogsy]

I woke up this morning to the kettle and WSM both still sitting at 265f  and the meat at 199f... Woohoo!!!


There's a few hours to go til lunch so I'm going to drop the BBQ temp down to 200f
And let the sit for a while before letting them rest
Got any pics of the brisket Golly?

[Duke]

Those butts will hold and stay hot wrapped in tinfoil and sitting in a cooler for several hours. Then you just pull them out as needed and shred them up. Just my two cents to try and save you a little time.

[Golly]

[Kilted_Griller]

Those look AWESOME, fellas!!

[edhead35]

Looking great. Hit it out of the park!

[Duke]

Fantastic!!!!!!!!

[Chasing_smoke]

Looking good!


"my kettle is more powerful it will do almost anything."

[Hogsy]

Well everything went to plan , food served on time and plenty of it.
Lessons for next time-
Don't stress about finishing time, its done when its done
Allow more brisket than pork, the brisket seems to shrink more than the pork and you lose a bit           when carving
Thanks for all the support and advice
Here's some more pics