I will be using a mes40 with the amps loaded with their pitmaster blend.
Thanks for your help
If you possibly can....I would plan the smoke the day before. When we have parties like that....I will do the day before...and have the meats warmed and ready at the party time. No surprises...and you can actually have time to enjoy things too.
My 2 cents.
thats exactly what I do when I am cooking cuts like that
th day of the party I may throw a chicken on just to have the pit running and give them a variety, also a pot of beans doesnt hurt either
First of all, I can tell from experience that...What ever you plan for...AIN'T GONNA HAPPEN!!! You plan 1.5 hrs/LB and it goes 3 hrs/LB. Or a storm blows up and knocks out power to the MES. You can always reheat or hold all the meat wrapped in foil and towels in a cooler for 5-6 hours. Cook ahead or figure 2 hrs/LB plus a 3 hour CYA/Rest time. If you look to be in the cooler by 1PM you will be Golden. Give this recipe a shot for the Brisket and PM if you need any other Finishing Sauce, BBQ Sauce or Rub Recipes...JJ
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
Thanks for the suggestions, I will plan for 2hrs/pound and shot for an early morning finish. If I do end up having to reheat before serving, what is the preferred method. should I pull the picnics while warm, or warm them up and pull before serving.
Hi Jody. For the butts I would pull while still warm and put in freezer bags. Reheat by placing bags in hot water to warm. Wrap the brisket in foil ( and then on a baking pan) and warm in the oven.
I just cooked 5 pork butts and some chickens and ribs in a Meadow Creek Pig Roaster. The butts were for a reunion and I cooked it all the previous day, so I didn't have to cook through the night and deal with the meat in the morning. I pulled it all the night before. The PP went into glass cake pans and into the fridge. The next morning we warmed it all in an electric roaster and everything turned out great.