Hi There,
Brand new to the forum and BBQ catering. Have an event for 100 with pulled chicken and pulled pork and 3 sides. I'm portioning 3 oz of each meat (calculating 50% shrink on pork and 25% shrink on whole chicken).
Totals -
38 pounds uncooked bone in shoulder
28 pounds uncooked whole chicken
Sound close?
Also, I'm dropping off at 2 pm Saturday. Any chance I can do an overnight slow smoke (215/225) and have that run for say 12 hours - take that out and then do the chicken (300?). I've got a Myron Mixon v33 so plenty of space - I'd just rather not get up at 3 am and hope that everything cooks in time.
Does everybody wrap their pork butt or since I'm smoking at such a low temp will it stay moist overnight.
All advice welcome!
Thanks!
Kevin
Brand new to the forum and BBQ catering. Have an event for 100 with pulled chicken and pulled pork and 3 sides. I'm portioning 3 oz of each meat (calculating 50% shrink on pork and 25% shrink on whole chicken).
Totals -
38 pounds uncooked bone in shoulder
28 pounds uncooked whole chicken
Sound close?
Also, I'm dropping off at 2 pm Saturday. Any chance I can do an overnight slow smoke (215/225) and have that run for say 12 hours - take that out and then do the chicken (300?). I've got a Myron Mixon v33 so plenty of space - I'd just rather not get up at 3 am and hope that everything cooks in time.
Does everybody wrap their pork butt or since I'm smoking at such a low temp will it stay moist overnight.
All advice welcome!
Thanks!
Kevin