Memorial Day Cook for 200!!

Discussion in 'Catering & Large Group Gatherings' started by smokefever, May 28, 2016.

  1. smokefever

    smokefever Smoking Fanatic

    Happy Memorial Day and thank you to those who have served!!

    This is my 3rd cook in the new pit and it was a 2 day event. In total I did 60 lbs (finished) pulled pork, 2 Packer Briskets, 31 racks of baby backs, 175 pieces of chicken and some sausages.

    I started friday morning and cooked only brisket and butts since they take the longest. Temp for this cook was 275 and it took right at 12.5 hours for the butts to hit my target temp.

    Today I did the baby backs and chicken as well as one brisket. The one I cooked yesterday lost a lot so lucky enough my butcher opened up early for me and trimmed up another one.

    I stayed at 250 for the whole cook and since the ribs needed to be cut individually I cooked them like comp ribs and then sliced, put in pans and into the warming box for the rest of the time. I have to say this is one of the smoothest cooks I've had thus far, especially with doing everything myself. Anyhow, here's what it looked like start to finish....

    hardcookin likes this.
  2. hardcookin

    hardcookin Master of the Pit

    Boy that is one heck of a cook! Fantastic job!!

  3. smokefever

    smokefever Smoking Fanatic

    Thank you very much. Enjoyed the whole process but man does it feel good to relax!
  4. Job well done!!!

    Everything looks fantastic!!!
  5. hardcookin

    hardcookin Master of the Pit

    I love doing big smokes...but I sure do sleep good that night!
    Again nice smoke!!
  6. b-one

    b-one Smoking Guru OTBS Member

    Impressive smoke!
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is very impressive!

    Great smoke!

  8. smokefever

    smokefever Smoking Fanatic

    Thank you all very much!
  9. eviper21

    eviper21 Newbie

    Awesome! How did you store the meat cooked the day before??
  10. smokefever

    smokefever Smoking Fanatic

    I stored the brisket and the pulled pork in the extra fridge I have in my garage

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