Large party and a 22” kettle! HELP!

[Kuniyosh]

I have a party at the weekend for 50 people and need advice on cooking. I am using the kettle for a 8-9lb brisket and a Boston butt. The issue is one needs to be done the day before. I like pulled pork cooked on the day. It’s just perfectly juicy and the smoke has more punch. The said brisket is harder to reheat.

Current plan is to reheat the pulled pork and pull the brisket off the BBQ after 6 hours and wrap to oven finish. This will allow me to get sleep as I can set the internal alarm to go off at 200f and then pull at 202f and rest for 1-2 hours.

BBQ is 3pm so food for 4pm ish. This give me about 20 hours to do both cuts. Current thought is pork butt first from 7-8pm to 2am and then oven finish. This would allow me to pull the but and start the brisket at the same time leaving 10-12 hours for the brisket with a 1-2 hour rest time and a little room for error. The butt would likely be done by 6 am if I crank it to 300f and wrap.

A 9lb brisket needs about 13-14 hours which would be cutting it close but and oven finish on that would mean I could push it to 250-275 and speed it up a bit but not sure if brisket will take it. I just do not want to risk reheating the brisket and spoiling it as the pulled port have the sauce to aid with moisture retention.

Any advice would be helpful.

Finish work from home at 17:00pm and start cooking by 19:00 to finish and serve Saturday at 15:30-16:00. Is it double with 2 cooks or should I cooked the but a day before after work? Just do not want to spoil my sisters 40th!

 

[jcam222]

In your situation I would cook the pork butt the day before. It is much easier to reheat with great results vs brisket. Frankly 99% of the time when I'm cooking for that many I do pork butt day before. I pull it when it's ready and into th fridge in pans. Next day I reheat in roaster pans with my liquid gold broth.

 

[normanaj]

What jcam222 said.

 

[Kuniyosh]

In your situation I would cook the pork butt the day before. It is much easier to reheat with great results vs brisket. Frankly 99% of the time when I'm cooking for they many I do pork butt day before. I pull it when it's ready and into th fridge in pans. Next day I reheat in roaster pans with my liquid gold broth.

Liquid gold broth? I use BBQ sauce mixed in usually but willing to try something new.

 

[jcam222]

Liquid gold broth? I use BBQ sauce mixed in usually but willing to try something new.

All my smokers have multi level racks so I always put a pan of chicken broth under the pork. Pork fat and rub drips in it and it gets nice and smokey. I also put my pork butt in a covered foil pan around 165 and use a cup of that in there as well. At the end I collect all the liquid in a pot and into the fridge overnight to cool. Next day you scoop off the heavy fat and then mix some of it in the pork you are warming up in the roaster. I serve my BBQ on the side and people rarely reach for it. You can find a couple nice vinegar based finishing sauces on here as well. Everyone new taste is different but to me if you mix in a lot of bbq sauce your really cover the nice smokey flavor of the pork whereas the broth enhances it. I'll add for broth I prefer using Minors or GFS Signature chicken broth concentrate. They are both nice and rich. I mix about 1.5x strength. You can just use premade broth though.

 

[JC in GB]

All my smokers have multi level racks so I always put a pan of chicken broth under the pork. Pork fat and rub drips in it and it gets nice and smokey. I also put my pork butt in a covered foil pan around 165 and use a cup of that in there as well. At the end I collect all the liquid in a pot and into the fridge overnight to cool. Next day you scoop off the heavy fat and then mix some of it in the pork you are warming up in the roaster. I serve my BBQ on the side and people rarely reach for it. You can find a couple nice vinegar based finishing sauces on here as well. Everyone new taste is different but to me if you mix in a lot of bbq sauce your really cover the nice smokey flavor of the pork whereas the broth enhances it.

How did I miss this liquid gold broth? I am doing that on my next pork shoulder cook for sure. Awesome advice.

K Kuniyosh I agree with jcam222 on his advice for sure.

JC

 

[jcam222]

How did I miss this liquid gold broth? I am doing that on my next pork shoulder cook for sure. Awesome advice.

K Kuniyosh I agree with jcam222 on his advice for sure.

JC

Usually there is plenty leftover and I freeze it in pints or quarts. Can use in future smokes or also makes a nice smokey base in soups and other indoor dishes. I do the same thing with brisket and chuck cooks using beef broth. I jazz that up with some fresh rosemary and thyme usually. Strain out at the end. Halved onions in it add flavor and are delicious to eat too.

 

[mcokevin]

You can find a couple nice vinegar based finishing sauces on here as well.

I have been using Chef JJ's (RIP) finishing sauce for years and I've had multiple people tell me that my PP is better than anything they've ever had at a BBQ joint.

 

[Kuniyosh]

I have been using Chef JJ's (RIP) finishing sauce for years and I've had multiple people tell me that my PP is better than anything they've ever had at a BBQ joint.

How do you add the JJ finishing sause? Once it’s pulled? When you reheat or on the side for people to use to taste?

 

[mcokevin]

How do you add the JJ finishing sause? Once it’s pulled? When you reheat or on the side for people to use to taste?

I make it fresh the day or serving and add some during the reheat. I typically add it in after the pork has been in a bit so it is more malleable/workable with the tongs, but before it's fully hot and ready to serve.

I've noticed the sauce definitely gets a bit less potent / sharp after a couple of days, so I always make it fresh the day I am serving for a large group.

I usually don't add a ton, just enough to give some base level of flavor and tie it all together. I usually have some more to serve with the pork if people prefer a stronger vinegar based sauce, and also usually have a KC style sauce for people that prefer that.

 

[sawhorseray]

I'M A BIG FAN OF USING JJ'S FINISHING SAUCE TOO. YOU PLANNING ON LOTS OF SIDE DISHES? I'D BE PLANNING ON A LITTLE MORE MEAT, BETTER A BIT LEFT THAN RUNNING OUT. RAY

 

[912smoker]

I was also wondering about the 2 meats for 50 people. Are you doing the sides?

Keith

 

[Kuniyosh]

I'M A BIG FAN OF USING JJ'S FINISHING SAUCE TOO. YOU PLANNING ON LOTS OF SIDE DISHES? I'D BE PLANNING ON A LITTLE MORE MEAT, BETTER A BIT LEFT THAN RUNNING OUT. RAY

9lb brisket and a 12-14lb butt on the bone. My smoked bacon baked beans and coleslaw. PP on white burger rolls. And anyone that wants Brisket on a bun can do that. I am a purist and love my brisket on its own. Do a more Texas style rub. Powdered mustard, brown sugar, kosher salt, pepper, paprika, garlic. Might try something more simple but I love the sweet spiciness in the bark.

 

[gmc2003]

I'm not totally sure, but I think you can make this work. Since the brisket is only 9lbs that's pretty small. Using a 3-2 snake and rotating the grate during the cook. You may be able to pull it off. I also think you may be able to foil them both in one disposable aluminum pan for the crutch stage.

Give it some thought

Chris

 

[912smoker]

Maybe they're not big eaters or they'll be kids but I'd worry about running out of food. But I always worry about that.

Keith

 

[bmudd14474]

With Briskets I have been cooking them the day before and holding them about 140° over night and then slicing when I need like they do at the big Texas BBQ's like Franklin and Goldees. Works great then you have the smoker for overnight to do the Pulled Pork.

That being said Pulled Pork reheats so good with the SousVide its hard not to do it that way also.

 

[Kuniyosh]

With Briskets I have been cooking them the day before and holding them about 140° over night and then slicing when I need like they do at the big Texas BBQ's like Franklin and Goldees. Works great then you have the smoker for overnight to do the Pulled Pork.

That being said Pulled Pork reheats so good with the SousVide its hard not to do it that way also.

Doing the pulled pork tomorrow and will render some fat and make pork stoke with the ribs. This will be placed under the butt to smoke and gather rendered fat and juices.

The main problem is a brisket with almost no fat cap because British butchers just cannot take simple instructions. It’s 40 day aged and dry and not chance of trimming it without taking away even more meat.