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My Daughters Engagement BBQ

Discussion in 'Blowing Smoke Around the Smoker.' started by lemans, Aug 14, 2019 at 6:04 PM.

  1. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    2D5F37B1-94A5-4142-8189-F0794BC334C3.jpeg Friday I do the big smoke for the party
    36 lbs of Brisket 32 lbs of Pork. That’s a lot of meat!!
     
  2. jaxgatorz

    jaxgatorz Master of the Pit OTBS Member SMF Premier Member

    Wow !! That's going to be fun !! Getting a seat early for this one . :emoji_thumbsup:
     
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  3. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    that's a nice haul of meat, I think I would of topped it off with a couple of beers, I think you might need them for that smoking session
     
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  4. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    That's going to be a heck of a party!
     
  5. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    So help me out. I’m smoking in Friday the party is Sunday . I was going to let the meat cool them vac wrap and leave it in the cooler . Then Sunday put it in a pit of 190 degree water . Slice and au jui and serve . What do you think
     
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  6. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Pot
     
  7. 5GRILLZNTN

    5GRILLZNTN Master of the Pit SMF Premier Member

    Nothing makes a party better! JK.
     
  8. Carvendive

    Carvendive Smoke Blower

    *...Slice and au jui and serve" Sounds like a winner to me. I'd forget the pot and add in a 6 pack - well, maybe 3. That way I'd remember the party and not over do the smoke.
     
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  9. Sounds like a solid plan to me. We do that on a regular basis except we put in freezer then reheat that way.
     
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  10. PoukieBear

    PoukieBear Smoke Blower

    Wow, that's a lot of pork! I've never been that ambitious....yet.

    What are you smoking them on?
     
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  11. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Gonna be one hell of a party! Good luck with everything. And I second you are gonna have to have some cold ones to make it through that smoke
     
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  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Gotta stay focused. Water and Red Bull only
     
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  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Going to be using my big guns. 22 WSM
    My BGE and my Vision.. the Ranch is doing the other two back up butts and the beans
     
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  14. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    If I remember correctly seeing a picture awhile back you have a hell of an arsenal of kamado style smokers? How much charcoal you think you will go through?
     
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  15. siege

    siege Meat Mopper

    Congrats on your daughter's engagement. You are not losing a daughter, you're gaining a BBQ assistant.
     
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  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Had my alarm set for 4:00am. But at 12:30 my eyes wide open I said “mite as well.
    I trimmed and seasoned the 3-14 lb prime Briskets last nite at 9:00 so no problem there.. so you know when someone says “I can get the meat for you” beware. At 12:30 I lite the grills
    Back in the house to prepare the 4 Pork Butt. They are in a two pack .. I cut them open to find a horror!! They have been deboned!!! Oh god.. I wanted everything perfect.. so I slathered them and seasoned them and all on my WSM..
    I never did a Butt without the bone.. wish me luck. Gotta cook faster I bet..
     
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  17. Good luck, it should be no problem. I have never tried one without a bone either.
     
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  18. smokerjim

    smokerjim Master of the Pit OTBS Member SMF Premier Member

    I don't think they will cook a whole lot quicker, as for taste you won't know the difference( my opinion) good luck
     
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  19. PoukieBear

    PoukieBear Smoke Blower

    Don't worry about them not having a bone. NONE of the butts I get here have a bone, and every single one of them has been amazing, also done on my WSM.

    You're going to rock this cook, I know it.!
     
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  20. siege

    siege Meat Mopper

    It won't matter much. You are cooking by temperature, not time. When they are done, they are done. Relax, enjoy the experience, and graciously accept all the compliments.
     
    JC in GB likes this.