A friend of mine's daughter had her first communion yesterday. He and his wife asked if I would do the cooking. How could I say no to that. My biggest challenge was that my smoker isn't really big enough to handle cooking for a crowd. That and with the 3:00pm start time I wanted to make sure there were no delays on my end. So I cooked a brisket and a bone-in butt on Saturday, and did the beans and sausages on Sunday. Everything timed out exactly perfect. I arrived at their house with the food a half an hour before the start of the party.
On with the show...
Here's the brisket. A 9 pounder of USDA Prime with almost no fat
I did an injection with the following plus a little worchetshire sauce
For the rub I used Weber Chicago Steak Seasoning. It was ok, not much of the flavor came through in the end.
On the WSM over a butt on the lower grate
The WSM was a hero! Ran a steady 220*-230* for 11 hours on an 18lb load of Cowboy lump adding a chunk of white oak every couple of hours. I put the brisket on at 9:30am. At 7:30 the brisket hit 170*. Since I was serving the next day (and with the advice of some fellow SMF friends) I foiled with some beef broth and put it in the fridge overnight. I had to cut it in half to fit into a pan.
The next morning I put the foiled pan into the oven until it reached 190*. That took 4 hours. I let it rest for a half hour then started slicing. I had to do it in the oven since I was using the smoker for the beans and sausages.
Had a decent little ring
I also did a double batch of Dutch's Baked Beans. Those were a first for me. I did leave out the heat since there were a lot of kids and some grandparents. They were a hit. Thanks Dutch!
I also made a butt and some sausages. I'll post the butt in the pork area.
I ended up with 2 pans of brisket, 2 pans of beans, 1 pan of sausages and a big crock pot filled with pulled pork. I tried to sneak a couple of quick pics at the start of party.
I even had a couple of people ask me about catering for future parties!
Thanks for looking.
Here's the link to the butt cook
http://www.smokingmeatforums.com/fo...-more-for-a-party-plenty-of-qview#post_626711
On with the show...
Here's the brisket. A 9 pounder of USDA Prime with almost no fat
I did an injection with the following plus a little worchetshire sauce
For the rub I used Weber Chicago Steak Seasoning. It was ok, not much of the flavor came through in the end.
On the WSM over a butt on the lower grate
The WSM was a hero! Ran a steady 220*-230* for 11 hours on an 18lb load of Cowboy lump adding a chunk of white oak every couple of hours. I put the brisket on at 9:30am. At 7:30 the brisket hit 170*. Since I was serving the next day (and with the advice of some fellow SMF friends) I foiled with some beef broth and put it in the fridge overnight. I had to cut it in half to fit into a pan.
The next morning I put the foiled pan into the oven until it reached 190*. That took 4 hours. I let it rest for a half hour then started slicing. I had to do it in the oven since I was using the smoker for the beans and sausages.
Had a decent little ring
I also did a double batch of Dutch's Baked Beans. Those were a first for me. I did leave out the heat since there were a lot of kids and some grandparents. They were a hit. Thanks Dutch!
I also made a butt and some sausages. I'll post the butt in the pork area.
I ended up with 2 pans of brisket, 2 pans of beans, 1 pan of sausages and a big crock pot filled with pulled pork. I tried to sneak a couple of quick pics at the start of party.
I even had a couple of people ask me about catering for future parties!
Thanks for looking.
Here's the link to the butt cook
http://www.smokingmeatforums.com/fo...-more-for-a-party-plenty-of-qview#post_626711
