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large smoke for Memorial Day - Q-view to follow

post #1 of 13
Thread Starter 
Hey guys been a while.

we've got a Memorial Day get-together coming up, expecting around 50 people, and I'm in charge of the meat icon_eek.gif

I decided to do three 4lb chuck roasts, two ~6lb butts and a pair of loin end roasts (5lbs together) I had in the freezer. I'm going to take them all to 200F and pull them, the beef will become "BBQ beef", and the loins and butts will be mixed for pulled pork. Both meats will be for sammiches. I used the recipe for "Wild Willies Number One-derful rub" from the book Smoke 'n Spice.

I'm hoping that will be enough meat (never cooked for this many before, do you think that'll be sufficient?) Also wondering if I should add finishing sauce before or after reheating, and if I should use the finishing sauce on the beef or only the pork?

Q-View to follow shortly.

Also put on a sausage (can I call it a fatty if I didn't stuff it with anything?) was excellent!

loins rubbed and ready

butts cut in half and rubbed

chucks rubbed and ready

everything at around 130F (loins on top)

butt finished and ready to pull

pulled chuck

pulled butt
post #2 of 13
Drlouis...Sounds like a par-tay! Regarding the numbers, I think you should be ok. You may have to stretch the servings a bit, depending on how many kids you have coming. I usually plan on 1/2 lb per person fully cooked. You usually lose anywhere from 15%to25% in the process, that leaves with about 22lbs or 44 people.

Regarding the finishing sauce, put it on after the reheat. The acid in the vinegar will turn your meat mushy if left on too long.
Good luck, Dr!
post #3 of 13
For the butts you will lose like 40 -60% of the total weight. probabably end up with about about 6 lbs of butt. Loins probably a lot less but I couldn't tell you for sure. Same with the chuck roasts. If you lose 15% of those you will have another about 10 pounds of roast probably about 4lbs of loin? 20 lbs of meat should feed about 60 people as long as they each have one sammy, not one of each and you have 2 or three sides.

If it was me, I'd count on another butt or two and another roast. You can always freeze the leftovers.
post #4 of 13
Thread Starter 
hmmm, we do have hot dogs for those kids who don't think they want the 'good stuff'... the break down is like 21 adults the rest are kids......

now I'm wondering if that'll be enough. The thing is if I'm going to do more I have to get it done ASAP since I work 12 hour days from here til the big event PDT_Armataz_01_05.gif

should be lots of sides though, since we'll be providing some and the guests are to bring either a salad or a desert. I think I'll have the wife stop and grab another butt, ....or 2....

Thanks for the input guys.
post #5 of 13
Sounds like a great feast that will have people happy, happy, happy!! biggrin.gif Hope you have some time to sit back, crack a beer, and enjoy the TBS.
post #6 of 13
Thread Starter 
thanks, I sure hope so! I just pulled the loins (they hit 200F quite a bit faster than the chucks and butts :scratch: ) based on that experience I took all the other pieces and wrapped them in tin foil in an effort to soften up the crust a bit - wrapped them at ~170F).

Decided to do another chuck and butt Eeeaarrlyy Monday morning since we don't eat til 5pm.

Thanks again for all the help.
post #7 of 13
Dr, at 21 adults and hotdogs for the kids, you might just be fine. But Ron has something. Leftovers are never a problem. Running out food with all those people sure could be. Ugh!
post #8 of 13
DrLouis I am with Ron, throw on another butt or two and another chuckie. We just did a party for 30 and found that our chicken prices were far les than our butt prices. Something to consider as chicken is a lot faster to cook and can be cheaper as well.
Sounds like you got a lot of good food and fun planned though.
post #9 of 13
Thread Starter 
you know Roo... that's a thought. we just got back from butchering chickens at my folk's so I have lots of chicken that cost me nothing but the time and effort to pick and butcher them... They're darn good birds though, and I tend to be a bit selfish with them PDT_Armataz_01_28.gif
post #10 of 13
Thread Starter 
I had to go, so I pulled the chucks and put them in the oven at 240F (already wrapped in tin foil). an hour later and one of the 3 was at 202F, second was at192F and the third was at 185F!! I pre-heated the oven! how on earth did those 2 lose that much internal temp? We're right now just past 12 hrs. should I be worried? The butts came off like 2 hours ago, and they all started together.
post #11 of 13
nice butts, that is one clean smoker!
post #12 of 13
Thread Starter 
thanks. It's still pretty new, only done maybe 40 total hrs of smokes in it. Smoke vault - I REALLY like it
post #13 of 13
Thread Starter 
one of the Chickens done

chicken pulled off the bone

party went really well. everything was really good, and everyone said so (always nice to hear)

just wanted to thank you all for the help you all provide on here, none of my meats would have turned out nearly as good without it. PDT_Armataz_01_25.gif
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