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Big Party - Big Questions

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iwannasmoke - you're gonna be smokin. I definitely suggest using the Smoky Okie method. I cuts the mentioned 12 - 14 hr smoke down to approx 8 -9 hrs. It works and you will look like a smoking god when all is said and done. The flavor is amazing.

Keep water in the pan just to stabilize the air temp and protect from large spikes.

Size up your guest list... are they a "large" crowd or do they eat a little less. Alway figure a little extra on Q cuz people are pigs. You can freeze anything left over and reheat later.

Definitely you will want to rub the brisket the night before. If you use the Okie method then you will need a Super Sized container of black pepper.

The 3405gw is the smaller version of the 3405 series. The 3605 comes with more racks and is a larger unit.. or as refered to as the Big Block.

Good luck with your adventures. Remember to tune in to SMF and ask any question you may have... and take pics if you can and share your big party with us.

Keep Smokin
 
Just wanted to say thanks to everyone. I've been out shopping (haven't gottent the meet yet) and that's why I haven't responded til now. I'm still working on a game plan, but I'm definantly doin the SmokyOkie method. I also got another grill for the smoker (I have to modify it, but it will work).

The plan right now is to Smokie Okie 4 briskets (as big as I can fit in the smoker) and try to talk my father-in-law into bringing his smoker over on Friday to use to do another two (he has an old kingston I think).

Other than that, we're just going to do A LOT of chicken, hot dogs, and hamburgers. If that isn't enough, they can go get something at Sonic on their own dime. :)

I will definantly keep everyone posted on the progress. There might even be a test brisket on Thursday.

Once again thanks for all the help.
 
Just got to admire your tenacity !!! Damn the torpedoes ... full speed ahead!
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What IS this disease that makes folks get a new smoker then the next few days invite the Queen to dinner? hehehehehe...

ballzy! Good luck and fortune be yours where experience and savvy lack!
 
I was thinking maybe start your briskets off in the smoker, lay the smoke to them pretty heavy so you can pull them out of there and put in the oven when they get to 140 degrees or so. After 140, the formation of the smoke ring stops........you are still adding to the smokiness after that point, but the ring is done so you can move them to the oven then, but still have the same look. Stack the damn things in the oven if space is tight, put them in a pan on their sides, whatever......you should be fine. Then you have your smoker freed up for all that chicken and don't have to worry about things getting done.

Best of luck to you in any case.
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I only need the smoker for the brisket. I'm going to grill the chicken, dogs, and burgers. I have a Weber Performer and Sierra Charcoal grill that will probable be running non stop from 2 on Saturday.
 
I went out and got the briskets today. The plan is as follows. Since my smoker isn't wide enough to handle a full brisket, I'm going to have to seperate the point and flat. I'm going to use the Smokie Okie method and do two full briskets tomorrow (2 points and 2 flats) and do the rest on Saturday.

In fact, I just got done seperating the first two and covering them in rub. I'm going to prepare the other two tomorrow for Saturday. It's going to be a long couple of days...but I think I have enough beers and snacks to last (if not I have a lovely wife who will get me some more). The nice thing about this is we get to have brisket for lunch (or breakfast
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) on Saturday. Now I don't have to worry about not getting any (that's if it turns out good). I've already posted some pics on my site. You can check them out here. I'll try to upload more as they come. Once again thanks for everyone's help. If it wasn't for you guys, I don't know where I would be.
 
Good luck Greg, you can do it!
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Nice site by the way, and great Q-view... keep 'em coming!
 
You sure have your hands full, good luck. That sure is a lot of brisket you have there. What time do you want us to show up. We'll be glad to tell everyone how great everything taste.
 
i wish i could help ya here bro but the only advice i can offer is... if yer doing a first time & advertising dinner @ 6pm.... start serving drinks quick & often by noon... if ya screw it up it won't matter cause it's hard to screw up free beer & jello shots.
PDT_Armataz_01_37.gif
 
iwannasmoke... when are you gonna start? Lots of food to prep and cook, better start sooner than later.
 
Sorry to let you know PigCicles but I already started...in fact I'm done with round one. I did two packers today (I seperated them so they could fit). You can see the finished products here (http://gregqualls.com/news/pictures/...mission-2.html). I've already rubbed down the other ones too and they are gettin started bright and ealry in the morning. I need to get some rest so I actually have some energy to party tomorrow night.

The one thing that went really wierd with these was how fast they were done. At five hours in they were already at 200 degrees. There wasn't really a plateau at all. They just steadly raised temp. I thought I had a bad thermo placement, but I tried in several place and on different briskets and they were all the same (roughly).

So we pulled them out and they turned out great (other than the fact I had some trouble with my wood not wanting to smoke...I think I'm not getting enough air. I'll have to mod my smoker). I even had my brother-in-law drive accross town to do a taste test (all it took was the text message "Brisket!").

If it does the same thing again tomorrow, I'll have to some research and ask some questions to see if I'm screwing things up. But like I said...they tasted great. It took everything in me not to get out the hoggie rolls and finish off the whole tray.

Well I hoped you enjoyed the Q-view. I'll post some more tomorrow.
 
Alright Greg - Way to Go! Sometimes you won't get a plateau and other times you get a massive one. Keep up the good work and thanks for sharing.

Keep Smokin
 
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