Big cook on my UDS for 15 people...suggestions?

mshred · Jun 12, 2017

Hey everyone,

Going to be doing a party on Saturday with about 14 people coming hungry (mostly petite women, which should help my cause lol) on my UDS. I've used the UDS twice now, both times for baby backs. I built it with two racks, and was thinking of doing a brisket (need to look up a good sliced brisket recipe) and some pork ribs (either spare or baby back).

Just wondering, with two racks I am thinking I should be ok, but I am not sure how much meat I should buy....was thinking more lbs in ribs then brisket just because I know ribs and they are familiar for me to cook now. Would you guys rotate the racks during the cook?

Was thinking hickory wood, as the mesquite may be too strong for the pork ribs.

Open to any ideas/opinions/suggestions

Thanks guys!

noboundaries · Jun 12, 2017

There will be leftovers. Good call on the hickory; mesquite can be an acquired taste.

Meat choices? Pork ribs work. Given your attendees, I'd consider chicken instead of brisket. Boneless, skinless chicken thighs would be well received. Even bone in, skin on works, but many remove the skin.

mshred · Jun 12, 2017

Ahhh never thought about doing chicken! I'm so pumped for a brisket though, I really want to try one...good thing is I have some time to decide for sure

hardcookin · Jun 13, 2017

Pulled chicken is always good and not that long of a smoke. If your cooking for people who haven't ate much Q maybe go with a milder wood, cherry, pecan.
If you are going to cook brisket give yourself plenty of time.
Baby backs usually have more meat. But I think spares have a better flavor.

noboundaries · Jun 13, 2017

mshred said:
Hey everyone,

Going to be doing a party on Saturday with about 14 people coming hungry (mostly petite women, which should help my cause lol) on my UDS. I've used the UDS twice now, both times for baby backs. I built it with two racks, and was thinking of doing a brisket (need to look up a good sliced brisket recipe) and some pork ribs (either spare or baby back).

Just wondering, with two racks I am thinking I should be ok, but I am not sure how much meat I should buy....was thinking more lbs in ribs then brisket just because I know ribs and they are familiar for me to cook now. Would you guys rotate the racks during the cook?

Was thinking hickory wood, as the mesquite may be too strong for the pork ribs.

Open to any ideas/opinions/suggestions

Thanks guys!

mshred said:
Ahhh never thought about doing chicken! I'm so pumped for a brisket though, I really want to try one...good thing is I have some time to decide for sure

The reason I suggested chicken was the makeup of your attendees; "mostly petite women." Women can love brisket just as much as guys, but I've found in groups with a lot of women that sweeter offerings like pork and chicken are often more well received. In general, men prefer saltier offerings, women sweeter ones.

cksteele · Jun 13, 2017

also dont forget the sides you may think oh man i need like 5 racks of ribs and big 12 lb brisket for for 14 people. most people at a backyard bbq dont load their plates with 8 ribs and 5 pieces of brisket, people load their plates with potato salads and coleslaw too those take up just as much room as the meat

stickyfingers · Jun 13, 2017

I would suggest something that can be eaten with a fork...or neater food considering your guests.

mshred · Jun 14, 2017

hardcookin said:
Pulled chicken is always good and not that long of a smoke. If your cooking for people who haven't ate much Q maybe go with a milder wood, cherry, pecan.
If you are going to cook brisket give yourself plenty of time.
Baby backs usually have more meat. But I think spares have a better flavor.

The time is the one portion I am worried about...Dinner is for 7:30 on Saturday, and I have a mandatory family function from about 11-2. Doesn't give me much time even for the ribs, which I am slightly worried about....Have thought about cooking the ribs at a slightly higher heat (275 instead of 225-240) and possibly doing a couple of Fattys instead of the brisket since they can cook quite quickly from what I've seen.

Noboundaries said:
The reason I suggested chicken was the makeup of your attendees; "mostly petite women." Women can love brisket just as much as guys, but I've found in groups with a lot of women that sweeter offerings like pork and chicken are often more well received. In general, men prefer saltier offerings, women sweeter ones.

And I appreciate your response since that is exactly why I mentioned the demographic...Lets face, the typical woman doesn't eat like a man lol. I have thought about doing a fatty instead due to time constraints and I am assuming it can also be sliced and eaten with a fork

cksteele said:
also dont forget the sides you may think oh man i need like 5 racks of ribs and big 12 lb brisket for for 14 people. most people at a backyard bbq dont load their plates with 8 ribs and 5 pieces of brisket, people load their plates with potato salads and coleslaw too those take up just as much room as the meat

That is a great point that I totally forgot about! Myself I tend to just dabble with sides, as the meat is the main focus for me in what I am consuming, but not many people are like that in my experience..

stickyFingers said:
I would suggest something that can be eaten with a fork...or neater food considering your guests.

True...but ribs are just so damn good! lol

Search

Search

Big cook on my UDS for 15 people...suggestions?

mshred

Newbie

noboundaries

Epic Pitmaster

mshred

Newbie

hardcookin

Master of the Pit

noboundaries

Epic Pitmaster

cksteele

Smoking Fanatic

stickyfingers

Smoking Fanatic

mshred

Newbie

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Lost my dad yesterday

On the Edge of Trying Sausage Making

Took a stroll this afternoon

Don't let your Meatloaf