30 Packers

I think the group in Texas did over 60.

RandyE

There's an outfit in Bolivar Tennessee that does that same thing, Taylor Farms. They do mostly butts if I recall, and 400-500 at a time, but then Hogzilla is just a bit bigger than an FEC100.

http://www.facebook.com/pages/...-LLC/107290766007322

http://www.taylorfarmssmokehouse.com/

Congrats, great job.

Take some photos, sounds like a good time.

Funny how we labor over one ,or two and sometimes the results can turn out "iffy".Bad meat,pulled too early,or late,etc.

Have been fortunate to attend some rodeos,race events,cattle drives,etc where the old cooks may be doing 250-300 packers of varying quality and sizes.

The cooks go to the old 24 hrs+ at low/slo with salt,pepper,garlic,onion.A bunch of different cookers,cooks having to work on some they may not be familar with,packers loaded on,untrimmed, as they get unpacked from the cases.

Nobody has heard of a therm and don't need to.

Everybody has neoprene gloves and heavy two tined meat forks to move meats around to hot and cool spots.They tell "done" by will it slide off the meat fork ,when they try to pick it up.

The next morning,as they come done,they are tossed naked into those big heavy,white coolers that are supposed to hold five days.Some may remain a couple hrs,some maybe twelve.

When serving starts,they lift them out,scrape off the cooked fat with the back of the knife,Separate the point from flat by running their gloved hand between them and using the back of their knife to scrape off the loose fat.
They then turn the point so the fibers run the same way,lay the point on the flat and start slicing.

Onto your plate with a couple sides,some sliced japs,and a cold ,longneck Shiner Bock.

Now that is "good eats".

Very Cool Randy!

I bet by smoking them on the 500 and allowing for self-basting made for some nice looking briskets? I take it by your times you gave them some smoke first?

Did they work with you on the price of the briskets?

Sounds like alot of fun and a great fundraiser for the scouts! Nice job!

Cal,

We let them smoke a full 13 hours before we wrapped them. Putting them on at 8pm and not needing to have them ready till 3:00 pm, gave us alot of time to let them really smoke.

We have done 400lb of butts for my Nieces volleyball team, but they fit the smoker alot better.

RandyE

One thing too, the 500's and 750's have 2 and 3 burner pots respectively so you don't need to do a two stage "smoke" like you do for the FE100's

Smokin' doesn't bring it up,but in regional emergencies and honoring our troops,Smokin' with the support of CS,has organized cooks,worked major distributors for product,and cooked and served huge numbers,as well.

He certainly knows of which he speaks.

Ok, Tom... I don't think cooking 45 to 50 packers on one FEC, overnight, drinking beer is a big deal.

SLICING 45 to 50 packers was a big deal... LOL

I'm still trying to figure out where I can put the 500 on my deck... Mrs. Smokin' won't believe me when I tell her it's furniture...

Yep,that slicing is where it would be great to have competent knife help and lots of cuisinart battery powered knives.

I feel for you about the deck space.The co-cook says before I get the 500,I would have to get rid of her hottub and we know who wins that argument.

Smokin has the room...he's just worried about the ambiance.

Yep,but I know Mrs Smokin' and she's got the clout.