SMF motivated me to offer smoking meat and beans for 70 Marines in a few weeks. My problems are 1) I am a Marine too and cannot just smoke meat for a day or two while everyone else trains and 2) I only own two traditional webber kettle grill and an old Bar-b-chef offset smoker. So after combing through this forum and other threads I think I have a game plan; any advice, corrections, encouragement would be very appreciated. I am also doing a practice run tomorrow with 20 people so I will post some picks of that process along with my plan.
For the big smoke in a few weeks I plan on using 40 pounds bone in pork butt with basic rub and will use Jeff's finishing sauce (I know JJ has a good one too). These I will do 48 hours out along with (2) tins of Gary's baked beans and (2) tines of Dutch's Wicked baked beans. When meat is done I will pull/chop and add finishing sauce and along with completed beans they will stay in a fridge until time to warm and serve. 12 hrs prior to serving I planned on doing 2x20 pound briskest with basic rub. The last hr of brisket cooking I thought I could put the waiting beans on the webers to warm up. The waiting pork will go on the bar-b-chef after the brisket comes off and starts to get sliced.
Ok then... Does that sound reasonable enough to pull off? Does it even make sense? Thank you for your time.
The following is somewhat of a test run for tomorrow. I tried to do it with cold pork butt I cooked a few days ago, but it was eaten too quickly. I really just want more practice with a lot of meat on the pit and to have friends over. Meats are wrapped for the night and Gary's baked beans are waiting for drippings. I'll start cooking early.
SF
For the big smoke in a few weeks I plan on using 40 pounds bone in pork butt with basic rub and will use Jeff's finishing sauce (I know JJ has a good one too). These I will do 48 hours out along with (2) tins of Gary's baked beans and (2) tines of Dutch's Wicked baked beans. When meat is done I will pull/chop and add finishing sauce and along with completed beans they will stay in a fridge until time to warm and serve. 12 hrs prior to serving I planned on doing 2x20 pound briskest with basic rub. The last hr of brisket cooking I thought I could put the waiting beans on the webers to warm up. The waiting pork will go on the bar-b-chef after the brisket comes off and starts to get sliced.
Ok then... Does that sound reasonable enough to pull off? Does it even make sense? Thank you for your time.
The following is somewhat of a test run for tomorrow. I tried to do it with cold pork butt I cooked a few days ago, but it was eaten too quickly. I really just want more practice with a lot of meat on the pit and to have friends over. Meats are wrapped for the night and Gary's baked beans are waiting for drippings. I'll start cooking early.
SF