PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 13, 2012

• #1

I am creating this thread to hopefully document the process of smoking for 50 people for a backyard party on Saturday.   Right now I have on the menu 2 13-pound briskets, 2 pork butts, 4 racks of ribs and pork sausages.

So far i have the Boston Pork butts in a brine starting at 10pm tonight (Thursday), sorry, no pics yet.  I plan to brine them for 12 hours.   Stay tuned!

 

daveomak

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Omak,Washington,U.S.A.

• Jul 13, 2012

• #2

Coyote, morning....  I'm in.... let us know how the meat supply worked out for that number of folks... 

...  Dave

PS... Don't forget the q-views.... 

 

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 13, 2012

• #3

It starts with the selection of meat, I am so glad Sam's now has Angus brisket that is grain fed. 

 

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 13, 2012

• #4

So far I am looking at 2 13-pound briskets, 2 Boston butts, and 9 racks of ribs.   Think I need more?

 

sescoyote

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Sep 15, 2008

45

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El Paso, Texas

• Jul 13, 2012

• #5

Brined the Pork for 12 hours

 

sescoyote

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Sep 15, 2008

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10

El Paso, Texas

• Jul 13, 2012

• #6

Trimmed my brisket just slightly to even out the fat.   I'm trying a different rub I made after a couple of years of smoking on my own.  I added more pepper and Kosher salt to get more of a bark.  I also added a pan of water on the inside of the cooking barrel to see if that gives it a little more moisture in such a long smoke, approx 19 hours @225 degrees. 

(I have no idea why this brisket looks a little yellow in some places in this picture, in regular light it is orange from the chili powder)  I'm using my Droid 2 to take the pictures so maybe that explains it.)
 

 

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 13, 2012

• #7

Got this thin blue smoke going using Mesquite wood to start off.

Pork butt Magic powerder, hope this turns out well, I've used my own recipe a few times and it's come out great

Pork Butts are ready to go.  This time I am injecting them with a little apple cider, butter and more rub

Fire box is going well, I always burn down the first log, get the second ready in the box before I start my briskets

And they are ON!   Time :1:15pm Fri

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jul 13, 2012

• #8

 

cabrego

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Jun 25, 2012

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McAllen, Tx

• Jul 16, 2012

• #9

Where are the results???

 

oldschoolbbq

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• Jul 16, 2012

• #10

Also, write down all your actions and thoughts in a Journal for future refference... makes for a good source of tweaking your style...

Just sayin',have fun and as always...

 

sescoyote

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Sep 15, 2008

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El Paso, Texas

• Jul 17, 2012

• #11

ok I jacked this up, i got so busy that I just couldn't take time to take the last pictures.  I will say that it was my best brisket yet.  So I did it right. I will just have to write down all the things that I did. 

I think I had the right amount of meat for 50 people, 2 briskets, 2 pork butts and 3 racks of ribs.   I also had a few sausages.

 

Last edited: Jul 18, 2012