So last week I had taken a Friday off from work and was doing a bit of work around the house when I got a call from
a friend. Apparently his daughters caterer had suddenly backed out of the wedding he was supposed to cook for on Saturday.
My friend called me in a panic. Could I help him. Well I said yes and immediately regretted it. My Lang was up at the Cabin so I
didn't have time to grab it so that meant I was down to my WSM, a Green Egg and my Webber 22" Kettle. The problem was that
he needed me to smoke 10 10lb Pork Butts and 10 Chickens to help out.
Well I started out putting 8 of the pork butts on the WSM, 4 on top and 4 on the bottom rack.
Then I put two on my Green Egg.
And the finished product coming off the WSM
The results were fantastic, I started all of the pork butts at 8:00 pm on Friday evening and pulled them off at
12:00 noon on Saturday. Let them all rest for 2 hours in my coolers and them pulled them at 2:00 and delivered them
and the chickens all at 3:30 just in time for the reception at 4:00. I also provided a gallon of a vinegar mustard sauce for
the pork and a sweet barbecue sauce for the chicken.
All in all a good time and a chance to help a friend, but man I wish I had, had my Lang available. It would have been much easier to
have done all of this in one smoker rather then 3.
a friend. Apparently his daughters caterer had suddenly backed out of the wedding he was supposed to cook for on Saturday.
My friend called me in a panic. Could I help him. Well I said yes and immediately regretted it. My Lang was up at the Cabin so I
didn't have time to grab it so that meant I was down to my WSM, a Green Egg and my Webber 22" Kettle. The problem was that
he needed me to smoke 10 10lb Pork Butts and 10 Chickens to help out.
Well I started out putting 8 of the pork butts on the WSM, 4 on top and 4 on the bottom rack.
Then I put two on my Green Egg.
And the finished product coming off the WSM
The results were fantastic, I started all of the pork butts at 8:00 pm on Friday evening and pulled them off at
12:00 noon on Saturday. Let them all rest for 2 hours in my coolers and them pulled them at 2:00 and delivered them
and the chickens all at 3:30 just in time for the reception at 4:00. I also provided a gallon of a vinegar mustard sauce for
the pork and a sweet barbecue sauce for the chicken.
All in all a good time and a chance to help a friend, but man I wish I had, had my Lang available. It would have been much easier to
have done all of this in one smoker rather then 3.
