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My first large group cook

dockman

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Like the title says this is a first for me and yes I am pretty nervous. The group of 100 wants pork and chicken (white meat included). I am not looking to get into the catering business but this groups is customers and potential customers so I offered my help for the get together. I don't have time to do all the cooking on the same day so butts are getting smoked tomorrow. I have 5 10lb butts and will be getting about 12 whole chickens that weight 5 lbs each. With sides is this enough to feed 100? The get together is next Friday the 28th will I need to freeze the pulled pork after it is pulled and cooled? Thanks for all your help




 

dirtsailor2003

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I figure 1/3# of pulled pork per person. You're gonna loose 40% of your start weight, so factor that in. This assumes there will be plenty if sides and watching the serving closely.

For chicken I'd consider using parts mix of thighs and drumsticks or all thighs or all drum sticks. Whole chickens look great butore waste and work. Are you serving the chicken pulled? If so thighs work the best.
 

dockman

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Just carving the chicken up. Only reason for whole chickens they want white meat. They are doing the carving.
 

dockman

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Butts are injected and rubbed. Oh so is 1 test chicken!



Nice coating of mustard.



My test chicken
 

palladini

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Sounds like a daunting task, indeed. I do hope you can pull this off with no major problems.

 

dockman

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Fired the pit at 7:15 this morning and butts went on at 9:00! I can easily put 20 butts on this pit.

 

WaterinHoleBrew

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Looks to me your doin just fine ! All looks great so far, BTW nice pit !
 

dockman

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Butts are resting after 9 hours at 225-250 pulled them at IT 187. Done a Tri Tip too and it was spectacular.





 

rlk438

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The wife put together some potatoes!

Looks good.
One suggestion I would not cook potatoes below the chicken. A family chain of restaurants had a cousin's that did bake beans below chicken and customers got sick. I have a 2 shelf smoker and always keep the same type of meat above each other. I also keep the things that take longer on the bottom. Keeps me thinking how to lay out my racks.
 

palladini

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Quote:

Originally Posted by Dockman  

All pulled and cooling before we freeze it.





Sarge is happy!


Yep there is Sarge the dog.  Family Dogs always get treats when meat is out and about.  Mine does this also. lurks around the smoker, table, you name it, she's there!
 
Last edited:

rlk438

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Nice Q view. You know you are going to be asked to do more of these. But that gives you more excuses to fire the smoker and get fresh samples. Always need quality control
 

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