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7 replies

How much Baby Backs/Pork Butt/Brisket to prepare?

J jrosenfMember
This Sunday we're hosting a Blue Angels Party/Open House (we recently remodeled) and are expecting approximately 60-70 adults and 20-30 kids.

I'm planning on smoking baby back ribs, pork butt and brisket (actually beef shoulder clod) in my Cookshack 55. I've made all three individually numerous times in the past, but never all for the same meal and never in the quantities I'm going to require.

How much of each would you recommend given our expected number of guests (we'll also be serving baked beans, potato salad and cole slaw) and when would you start smoking? I was thinking about doing either the butt or brisket on Friday, the other on Saturday and waking up early and doing the ribs Sunday morning. (We're planning on eating around noon on Sunday.)

Also, how would you recommend re-heating the brisket and butts given that they'll be refrigerated for a day or two prior?

Thanks!
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T tomMember
Elizabeth is a standard that many folks in the business work around.

catering portions.

Hotdogs for the kids is always a good bet,as they fill up on the assortment that is setting around.

Whole briskets/butts,can be heated at 250º-275º in the home oven,in foil.

Sliced/pulled can go in 1/2 disposable pans,cover with plastic,and foil.

A little stock/apple juice and reheat as whole.

Foil ribs,heat on grill,or under an oven broiler.

Relax and just co-ordinate at the serving.
T tomMember
Depends on where you are.

Some folks in Tx try to give away pulled pork,occasionally,to get people to try it.

In KCMO,Smokin' reported awhile back,that Okla Joe's was trying to offer pulled pork one day a week.

In the south pulled pork IS bbq,and pork ribs can be had also.

Pulled pork is easier to hold and serve,and the host often pushes it.

In non traditional bbq areas,some folks think they can get beef as pot roast,or sliced beef,so they seem to try the pulled pork.

Now if you were serving to a strongly traditional Jewish crowd,you might suspect that the beef would be chosen more often.

There was no disrespect meant to any religeous,cultural,ethnic,or geographic group.

I'd personally fix more pork.

It also holds better to send home as leftovers.

Just my $0.02
J jrosenfMember
Tom,

Assuming I'm going to smoke the pork butts on Friday and the brisket on Saturday(remember the party's on Sunday), would it make the most sense to just vacuum seal them whole upon completion of smoking and then reheat as you suggest? If so, how long should they cool out of the smoker before vacuum sealing?

Thanks again!
T tomMember
Like Mike says,no need to cryovac.

I'd probably pull the pork after I cooked it,1/2 pan it,with a little vinegar sauce/apple juice,cover with plastic and foil.

I'd keep the brisket whole.

Slice and chop ,as needed.

If you are doing clod,you can slice/chop it quickly as you need it.

The clod will hold and serve much like pork.
Add your drippin's back into it,or a little lo-salt beef broth.



There is enough to do ,being the host.

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