You have gotten good advice so far. You will be reloading wood chips every 30 to 40 minutes in the MES. If you have time I HIGHLY suggest you get in touch with Todd Johnson at A-MAZE-N Products
http://www.amazenproducts.com/Default.asp and get the appropriate Pellet Smoke Generator for you MES...Old Generation,
AMNPS...New Generation
AMNTS. These will give up to 10 hours of continuous perfect smoke. Also, order yourself a Maverick 732 Thermometer. It has a remote temp monitor and keeps track of both the Smoker temp and the Meat temp.
I have no doubt you will follow the appropriate Food Safety practices, you want Happy people at a Wedding...
After you smoke the meat to the desired internal temp (IT) let it rest, pull it, bag it and cool it. To reheat you can pan it up, add the Finishing Sauce of choice, cover and reheat in a 325°F Oven until the IT reaches 165°F. You can then serve from Chafing Dishes and/or hold it at 150-160°F until ready for service. If you are planning to serve Sandwiches 10, 8 pound Butts will yield 125+/-, 5 ounce portions. If you are serving Plated meat and sides from a Buffet, you need to bump the number of Butts to 15 as people will be taking closer to 8 ounce portions. Plan on 1 1/2 Rolls per person, with 2 ounces of BBQ Sauce and 3-4 ounces of Sides.
Here are some Recipes you may like. Just add your pan juices to either of the Finishing Sauces. Good luck...JJ
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1tsp Thyme
1tsp Oregano
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Foiling Juice / Sweet Pulled Pork Finishing Sauce
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional:
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.
Simmer 5-10 minutes until syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional.
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
Yields enough for 2 Butts.
I was AMAZED...No additional sauce needed. ENJOY...JJ
Tangy Pulled Pork Finishing Sauce
This is more of an Eastern North Carolina style Finishing Sauce...
2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together. Or bring just to a simmer and remove from heat...JJ
KC Bubba Q Juice
2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Your Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups. Enough for 2 Butts.
Yellow Bubba Q Juice / South Carolina Style
2C Yellow Mustard
1C Cider Vinegar
1/2-1C Brown Sugar
1-2T Sriracha or other Hot Sauce
1tsp Blk Pepper
1tsp Gran. Garlic
1tsp Gran. Onion
1/2tsp Salt
1T Worcstershire
Cayenne Pepper to taste
Combine all and simmer to combine flavors. Reduce to desired thickness.
Makes 3 Cups.
Red Bubba Q Juice / Lexington NC Style
2C Cider Vinegar
1C Ketchup
1/4C Texas Pete or other Hot Sauce
1/2C Brown Sugar
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 5 minutes to combine flavors.
Makes 3 Cups
White Bubba Q Juice /Alabama Style
2C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)
1C Apple Cider Vinegar
1/4C Honey or 3T White Sugar
1T Horseradish, prepared
1tsp Celery Seed, ground
1tsp Salt
1tsp Black Pepper
1tsp Onion Powder
1/2tsp Garlic Powder
1/2-1tsp Cayenne Pepper
Dash of Worcestershire Sauce
Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.
Makes about 3 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...JJ
