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help finding a thread

post #1 of 13
Thread Starter 

Hello,

 

First off greetings to you all from Manitoba, Canada.  Just joined the group today.

 

I am doing a local fundraiser dinner for 100 people.  Pulled pork, chickens and sides on the menu.  I have gotten plenty of good advice from SMF in regards to quantities, portions, etc...just by reading the forums.

 

However I'm trying to fid a thread that I'm pretty sure I seen on SMF where a member was loading up his smoker (i think it was an MES), with 8 butts at a time.  But, I can't seem to find it now.  Does this ring a bell with anyone?  I've tried searching and have had no luck. 

 

I have an MES 30 and am hoping to do something similar.

 

Thanks!

post #2 of 13

Try searching for your model of smoker, and add "+ eight" to see if that brings it up.

post #3 of 13
Thread Starter 

Thanks for the help!  I found it linked in another post.

 

http://www.smokingmeatforums.com/t/88528/mes-with-full-load-of-butts

 

Wish me luck!

 

90lbs of butts and 25 - 4lb chickens in two smokers.  The fundraiser is not till the 21st, but lots of prep to get started on.  I work away from home, gone for 4 days a week.  I get home Thursday evening, and the dinner is at 6 on Saturday.  I think its going to be a little busy that weekend!

post #4 of 13

That is a lot of food to put out in an MES 30. Are you going to cook some the week before?

post #5 of 13
Thread Starter 

It is a lot of food.  I do have two smokers to use.  One is my MES 30 and the other is a friends CuisinArt.  I'm doing some testing this weekend to familiarize myself with the CuisinArt. 

 

My plan is to start smoking the butts in the two smokers on the Thursday night and let them go over night.  I'll pull the meat on Friday when they are done, vacpac, and pop them in the fridge until Saturday.  The chickens will brine Friday night, and start smoking them early early Saturday morning.  Thats the plan anyway.  If you think this is a little ambitious let me know.  I am always open to suggestions.  I could do the butts this weekend, or even half to lessen the load for next weekend.  Now you got me wondering if that's the way to go.  Hmmmm.

post #6 of 13

that is a lot of pig butts at one time...good luck

dannylang

post #7 of 13

I did 30lbs of pork butt last August. I don't have a very good smoker, and it was a lot of meat, but it took me 13 hrs. with a lengthy stall. This was about max of what I can fit in mine. Will you be able to get all of that meat on 2 smokers? Just my $.02

FYI, these turned out great!

 

.

post #8 of 13
Quote:
Originally Posted by km1974 View Post
 

It is a lot of food.  I do have two smokers to use.  One is my MES 30 and the other is a friends CuisinArt.  I'm doing some testing this weekend to familiarize myself with the CuisinArt. 

 

My plan is to start smoking the butts in the two smokers on the Thursday night and let them go over night.  I'll pull the meat on Friday when they are done, vacpac, and pop them in the fridge until Saturday.  The chickens will brine Friday night, and start smoking them early early Saturday morning.  Thats the plan anyway.  If you think this is a little ambitious let me know.  I am always open to suggestions.  I could do the butts this weekend, or even half to lessen the load for next weekend.  Now you got me wondering if that's the way to go.  Hmmmm.

If it was me, I would smoke the butts a week out. I pull the pork, vac seal, and freeze, then reheat in hot water and you can not tell the difference.

 

As for the chickens, I don't know what the other smoker can do, but an MES 30 can only do 4 at a time (if you spatchcock them) and will take 3-4 hours. So if you can get 8 going at a time it will take you upwards of 12 hours. If you are an early riser that should be fine to smoke the day of. 

 

I did chicken quarters in my 30 last week and 10lbs was all I could fit and still have a few inches between each piece to make sure they cook evenly (I probably leave more space between each piece than necessary).

post #9 of 13

Also, I'm not sure what your oven setup is but you could always start the butts on the smoker than finish them in the oven so you have a sort of assembly line going to cut some time.

post #10 of 13

I'll be interested in seeing your set up, and how it all turns out.

Good Luck!

post #11 of 13
Thread Starter 

OK.  Thanks for the input thus far.  Just checked with my butcher and I can get the butts for tomorrow.  I live in small town, so its not too often you can walk into the local store and ask for a large quantity of pork butts and expect to get them that quick. Kudos to him for coming through.  He has offered to debone them at no extra charge.  So, leave the bone in or take them out?  I'm going to get started smoking the butts this weekend, vac pac them, and reheat next weekend.  I'll take some pics and get them posted as I go.

post #12 of 13

Sounds like a good excuse to buy a MES 40 to me! 2thumbs.gif

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Red Dog View Post
 

Sounds like a good excuse to buy a MES 40 to me! 2thumbs.gif


Sounds like a good excuse to build one of these!  http://www.smokingmeatforums.com/g/a/179105/24-backyard-smoker-build-some-questions/

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