cb25
Full Fledged Farker
- Joined
- Nov 12, 2013
- Location
- Phoenix, AZ
Every year we host a big super bowl party at our house - it started as a way to introduce the in-laws to each other and has grown to an annual tradition. Usually we grill up some carne asada for street tacos, make a bunch of sides and order some mini-chimi platters from a local place. Usually easy Mexican buffet style stuff.
This year...it's BBQ. My first cook of this size. We figure 30-40 people - some come for all, some come and go...some will eat heavy, others won't eat at all.
So far I've got 3 pork butts (~ 7-8lbs each). I've got room on the OK Joe (we named him Hamton) for one more good size hunk of meat - I'm figuring I'd like to get my hands on a 10-12 lb brisket if I can - this would put me at about 32-ish lbs of uncooked meat. We're also doing a few lbs of chicken wings (mom-in-law's speciality) and we'll have sides - garlic mashed potatoes, biscuits, bread, mac n cheese, veggie and fruit trays (for those who prefer rabbit food), and a ton of desserts. Oh, and beer. Lots of beer.
I have 2 main questions -
#1 - does that sound like enough? I'd rather overcook than under. I also have a 5 burner gas grill that could be used for additional goodies, but my smoker is maxed out on space.
#2 - any suggestions on the timing of this? Kickoff is ~ 4pm our time (I believe) My goal would be to have everything off the smoker by 2:00-3pm if possible so it can rest an hour before pulling or slicing. Earlier would be fine though, I'm not afraid of a nice long rest. I figure to have things wrapped and off the cooker by 3, I'd need to start the cook around 3-4am? I don't love the sound of that, but I'm also not unwilling to start that early.
Oh, and FWIW, Hamton runs nicely around 250-275 with a nice bed of lump charcoal and burning sticks the rest of the way. Sometimes I'll drop off another load of lit charcoal around the 4hr mark if it looks like it's getting a little thin.
Any advice would be appreciated.
This year...it's BBQ. My first cook of this size. We figure 30-40 people - some come for all, some come and go...some will eat heavy, others won't eat at all.
So far I've got 3 pork butts (~ 7-8lbs each). I've got room on the OK Joe (we named him Hamton) for one more good size hunk of meat - I'm figuring I'd like to get my hands on a 10-12 lb brisket if I can - this would put me at about 32-ish lbs of uncooked meat. We're also doing a few lbs of chicken wings (mom-in-law's speciality) and we'll have sides - garlic mashed potatoes, biscuits, bread, mac n cheese, veggie and fruit trays (for those who prefer rabbit food), and a ton of desserts. Oh, and beer. Lots of beer.
I have 2 main questions -
#1 - does that sound like enough? I'd rather overcook than under. I also have a 5 burner gas grill that could be used for additional goodies, but my smoker is maxed out on space.
#2 - any suggestions on the timing of this? Kickoff is ~ 4pm our time (I believe) My goal would be to have everything off the smoker by 2:00-3pm if possible so it can rest an hour before pulling or slicing. Earlier would be fine though, I'm not afraid of a nice long rest. I figure to have things wrapped and off the cooker by 3, I'd need to start the cook around 3-4am? I don't love the sound of that, but I'm also not unwilling to start that early.
Oh, and FWIW, Hamton runs nicely around 250-275 with a nice bed of lump charcoal and burning sticks the rest of the way. Sometimes I'll drop off another load of lit charcoal around the 4hr mark if it looks like it's getting a little thin.
Any advice would be appreciated.
