- Apr 1, 2008
- 21
- 10
Hi everyone,
My name is Mike and I'm from central Arkansas. I've started smoking as a hobby and have really enjoyed it so far. I have a Brinkman electric and a bag of mesquite chunks/chips (mostly chunks). So far I have grilled one beef brisquit and 3 different pork butts all on different occassions, with each occassion I've used a different rub (store brand) and mop. So far so good. I have personally been pleased. My friends and family also seem to enjoy, maybe even too much (I'll get to that here in a minute). I have some concerns about my smoker and some concerns about this coming weekend. Thank you for any tips. Read on.
First, regarding the storage. I keep my smoker outside and uncovered. I understand this is silly and a bit irresponsible, but I really do not have much a choice. I've been meaning to get a tarp for it, but that's probably about my only other option. (I have no storage or cover.) Honestly, how bad is this for my smoker? Thanks. Also, this thing doesn't have a temp. gauge and this is really an issue. So far I've used a meat thermometer to measure the temp of the smoker. The problem is the meat therm. only reads to 180, but the needle goes higher and by eyeballing the needle I've been able to wing it thus far. Anybody experienced this or any suggestions? Thanks.
This Sunday I'm planning on serving pulled pork sandwiches for 50-75 people (possibly more). I'm a little nervous as you can imagine this will be a total different ball game then I'm used to. Here's what I've decided to start with. Using my brinkman and mesquite. 24 pounds (3 cuts of meat) of uncooked pork butt (will this even be enough?). 2 cuts on top rack (laying on their sides) and one cut on bottom (trimmed fatty cap facing up). I'm planning on using the same rub I used last time because I thought it was the best batch. Coleslaw and sauce as options for the guests. Party starts between 4 and 5 p.m. I'm wanting to get there at 4 with pulled pork fresh off the smoker, so I plan on putting the meat on the smoker at about 5:00 a.m. on Sunday. Thoughts on my timing?
Here are my biggest concerns. First, I've never cooked near this much meat and I've never used bottom rack. Smoking time? Heat? How will xtra meat effect how much wood I use?, etc. In other words I feel comfortable doing one, but not so much 3.
Second, I need a way to keep the meat warm throughout the night as people will be coming and going. My plan now is to bring pork already pulled wrapped in aluminum foil to sit on my friends large charcoal barrell grill. I was planning on keeping a small amount of charcoal burning on one side with pork ready to serve on other side. This seems to be a good idea, but the pork will be finished and I don't want it to overcook. I'm only trying to keep it warm. I do want to be outside as this is where the "action" is. Plus the grilling aroma will add to the atmosphere and appetite.
I know this is long with several questions, but I'm really needing some advice. I'm a bit nervous about this coming weekend so any, any, any suggestions are greatly appreciated.
Thanks,
Mike
My name is Mike and I'm from central Arkansas. I've started smoking as a hobby and have really enjoyed it so far. I have a Brinkman electric and a bag of mesquite chunks/chips (mostly chunks). So far I have grilled one beef brisquit and 3 different pork butts all on different occassions, with each occassion I've used a different rub (store brand) and mop. So far so good. I have personally been pleased. My friends and family also seem to enjoy, maybe even too much (I'll get to that here in a minute). I have some concerns about my smoker and some concerns about this coming weekend. Thank you for any tips. Read on.
First, regarding the storage. I keep my smoker outside and uncovered. I understand this is silly and a bit irresponsible, but I really do not have much a choice. I've been meaning to get a tarp for it, but that's probably about my only other option. (I have no storage or cover.) Honestly, how bad is this for my smoker? Thanks. Also, this thing doesn't have a temp. gauge and this is really an issue. So far I've used a meat thermometer to measure the temp of the smoker. The problem is the meat therm. only reads to 180, but the needle goes higher and by eyeballing the needle I've been able to wing it thus far. Anybody experienced this or any suggestions? Thanks.
This Sunday I'm planning on serving pulled pork sandwiches for 50-75 people (possibly more). I'm a little nervous as you can imagine this will be a total different ball game then I'm used to. Here's what I've decided to start with. Using my brinkman and mesquite. 24 pounds (3 cuts of meat) of uncooked pork butt (will this even be enough?). 2 cuts on top rack (laying on their sides) and one cut on bottom (trimmed fatty cap facing up). I'm planning on using the same rub I used last time because I thought it was the best batch. Coleslaw and sauce as options for the guests. Party starts between 4 and 5 p.m. I'm wanting to get there at 4 with pulled pork fresh off the smoker, so I plan on putting the meat on the smoker at about 5:00 a.m. on Sunday. Thoughts on my timing?
Here are my biggest concerns. First, I've never cooked near this much meat and I've never used bottom rack. Smoking time? Heat? How will xtra meat effect how much wood I use?, etc. In other words I feel comfortable doing one, but not so much 3.
Second, I need a way to keep the meat warm throughout the night as people will be coming and going. My plan now is to bring pork already pulled wrapped in aluminum foil to sit on my friends large charcoal barrell grill. I was planning on keeping a small amount of charcoal burning on one side with pork ready to serve on other side. This seems to be a good idea, but the pork will be finished and I don't want it to overcook. I'm only trying to keep it warm. I do want to be outside as this is where the "action" is. Plus the grilling aroma will add to the atmosphere and appetite.
I know this is long with several questions, but I'm really needing some advice. I'm a bit nervous about this coming weekend so any, any, any suggestions are greatly appreciated.
Thanks,
Mike