Christmas smoking

[kelton93]

I'm cooking meat for 29 people on cmas day. They wanted 2 kinds so was thinking tri tip and pulled pork. What 2 would be a good route? Was thinking I could do a brisket flat also. Any ideas on how much meat per person and need some leftovers for evening snack.

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• kelton93
• Dec 21, 2016

 

[chef jimmyj]

6oz each cooked should be good. The math...JJ

PP...6oz X 29 = 174oz / 16 = 10.9~11lbs / .5yield = 22lbs Raw Pork needed.
TT...6oz X 29 = 174oz / 16 = 11lbs / .7yield = 15.7~16lbs Raw Tri-Tip needed.

 

[kelton93]

Is a brisket or tri tip a better cut? Thanks for advice on how much. What about injecting for more flavor? It's usually up to temp within the 4 hour span.

 

[chef jimmyj]

Tri-Tip taken to an IT of 125-135 with a rest is guaranteed to be juicy. Brisket, done right, is great as well but much more tempermental. Injection is your choice. Neither really need it unless there is a particular flavor you want in the meat...JJ

 

[Rafter H BBQ]

Chef JJ has ya covered, good luck on your cook ! Thumbs Up

 

[kelton93]

OK. What is a good injection to use?

 

[Rafter H BBQ]

OK. What is a good injection to use?

I don't inject often, but when I do I've used Tony Chacheres injectables, the garlic & herb and the Creole Style Butter are tasty !

 

[SmokinAl]

I second the Tony C's!

The  Butter & Jalapeno is off the charts!

Al

 

[kelton93]

You use that on pork and beef?

 

[SmokinAl]

You use that on pork and beef?

The jalapeno on is good on chicken & pork.

For beef I like the roasted garlic & herb..

He also makes a killer praline honey one for hams.

Al

 

[kelton93]

Aw yea I used his butter one on a turkey. Worked well.

 

[kelton93]

OK what is a good temp to smoke pulled pork? And tri tip