What do you think?

[ibornagain]

Will be cooking for a group of about 35-40 people in two weeks...This will be a mixed group of people (adults & children) Supper will be served @ 5:30... I will be doing all the meat....others will provide the sides...

Thinking of doing 2 12-14lb beef briskets. serving the flat sliced & the point chopped. I will be separting them (only wway to go IMHO) before going onto the Gator....Also about 30lbs of pulled pork. Maybe some sausage if I can get a good brand around here...All will be rubbed with Tbbqrub....

I will do the cook the day of the event & take to the location in alum. pans in cooler. Any ideas?

Thanks

[primetime]

Ideas for what? Seems you got it under control. Just have fun and enjoy yourself.

[Zeeman]

Don't drop the pans:lol: Like Prime said, go for it, sounds good.
z

[Woodman]

PLenty of food for that group IBA!

[Papa Tom]

OK I know what time I have to be there just don't know where!

[yakman]

When you say "30 pounds of pulled pork", do you mean finished product or pounds of meat at the beginning of the cook? Depending on the amount of fat, the yield for pork butts will generally run from 40 to 60%. Splitting the difference, at 50% yield, 30 pounds of meat at the beginning of the cook will result in 15 pounds of pulled pork, or approximately 6 oz. of meat per person. From what I've seen, you'll get the same yield from the brisket, so the 14 pound brisket will yield 2.8 oz. of brisket meat per person.

[TexLaw]

I agree. It sounds like you have plenty, especially if some sausage finds its way on the pit.

You'll need a very early start if you are trying to make a 5:30pm serving time, though. It sounds like an overnight cook to me. You could also cook it before the day and save it.


TL

[ibornagain]

Thanks guys...These weights are non cooked...I will up them a bit to ensure that I have enought...

I hope to get some pic of the cook...

Thanks so much...

[ibornagain]

This is what I done: I cooked 3 briskets packers total weight 26.5lbs. 6 boneless boston butts weight @ 50 lbs.

The brisket after a close trim...I applied mustard, wictersause & TBBRUB brisket blent...

Same method on the Butts except I used a rub receipt I got off the net back in 02'...

I put on the Gator @ 4:oopm on Monday & took off around 7:00am on Tuesday... Foiled all meat when internal temp was @ 165.... & placed in cooler to rest until 11:00am...forked the pork, sliced the flats & chopped the point...could that be a song?

Made a big batch of the Carolina Mustard Sauce...

Some of the comments were:
"this is the best"
"how is it so tender & flavorful"
"I need you to cook for my event"

Summary, I cooked more meat than needed because I planed to put some in the freezer for the weekend...There were several people "all of them" who got a to-go-plate...

Thanks to for this site...

[DaHorns]

Good stuff man, congrats on another successful cook!

[TexLaw]

Congratulations on a job well done.


TL