Graduation Party

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magman

Newbie
Original poster
Dec 23, 2016
17
13
Been asked to do a graduation party next weekend. The plan is to rub the briskets and pork butts down Thursday night and cook them Friday. Will be doing 5 brisket and 5 pork butts. Plan on pulling the butts Friday night and slicing the briskets Saturday morning. Then Saturday at the party I will be doing 80lbs of chicken quarters. The plan is to cook them to 165 then wrap each one in foil and place in a cooler while the brisket and pork are heating up.
 
Wow wrapping each leg 1/4 seems like a lot of unneeded work. Is there a reason for this as opposed to in a foil tray together? Also I'd pull them at 160 if it was me because you will have about 3-5 degrees of rise while resting.

The rest of the plan sounds great
 
They requested the quarters to be wrapped and placed in the cooler for late arrivals and to have warm chicken later in the evening. The pulling at 160 is a good point. Thank you
 
They requested the quarters to be wrapped and placed in the cooler for late arrivals and to have warm chicken later in the evening. The pulling at 160 is a good point. Thank you

If you put the 1/4s in a half catering pan then seal with foil they will hold nicely for late in the evening and late arrivals but if it's a paying gig and that's what they want then there you go.

Good luck with it and don't forget the pictures.
 
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How many leg quarters are in 80lbs? Are you smoking or grilling them? Do you have any large roasting pans? You could use them to keep your leg quarters warm and you won't need to foil them or keep them in a cooler. Just put a little liquid in a roaster pan and add the cooked quarters. Set the roaster to about 150 to 160 and you are good to go and they will be piping hot instead of just warm.

Are you going to cook your briskets just short of being done Friday and then finish them and slice on Saturday? Sounds like you got a lot going on. How many are they expecting? I have done two grad parties this year and they were both over 200, Grad parties have gotten to be as big as most weddings these days.
icon_eek.gif
 
 
How many leg quarters are in 80lbs? Are you smoking or grilling them? Do you have any large roasting pans? You could use them to keep your leg quarters warm and you won't need to foil them or keep them in a cooler. Just put a little liquid in a roaster pan and add the cooked quarters. Set the roaster to about 150 to 160 and you are good to go and they will be piping hot instead of just warm.

Are you going to cook your briskets just short of being done Friday and then finish them and slice on Saturday? Sounds like you got a lot going on. How many are they expecting? I have done two grad parties this year and they were both over 200, Grad parties have gotten to be as big as most weddings these days.
icon_eek.gif
I'm guessing maybe 80 to a 100 quarters? Not real sure how big they will be. I'll will be smoking them. I believe they are expecting around 150 to 175 people.
 
If you put the 1/4s in a half catering pan then seal with foil they will hold nicely for late in the evening and late arrivals but if it's a paying gig and that's what they want then there you go.

Good luck with it and don't forget the pictures.
I need to figure the picture thing out. Can you post them from your phone?
 
View media item 537715
5 butts 5 brisket and a pork belly rubbed and wrapped ready for morning. 10 racks of baby backs needing rubbed tomorrow afternoon. Trying the picture thing have never posted a picture.
 
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Looking great. Can't wait to see more
 
Looking good. Hopefully the rain doesn't cause a lot of issues.
 
Looking nice. I hope the weather for the party is good
 
Turned out great! Didn't get many pictures due to all the rain. We ended up just shy of 5" of rain. Had a lot of compliments saying it was the best they ever had and I should open a catering business. Looks like I will be having another smoker full this coming weekend just from people at the party asking for meats for their fourth of July party's. Thanks for asking.
 
What did your timeline end up looking like?   Butts and Brisket Friday, Chicken on Site Saturday?
 
Yep started the butts and brisket early Friday morning finished off the evening with the 10 racks of baby backs. Then Saturday cooked the chicken on site.
 
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