Please help the new guy

Discussion in 'General Discussion' started by jodyfj40, Jun 12, 2013.

  1. jodyfj40

    jodyfj40 Fire Starter

    Guys I have about 25 people coming over this weekend and I plan to smoke 2 8lb. Picnics and a 11lb. Brisket. My question is if I plan to at at 6:00pm. What time should I plan to put the meat on? I have read to plan on 1.5 hrs per pound for both cuts of meat but have seen them cooked much faster and also longer. Just don't won't to mess up as this is my first smoke for more than just wife and son.
    I will be using a mes40 with the amps loaded with their pitmaster blend.
    Thanks for your help
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    If you possibly can....I would plan the smoke the day before.  When we have parties like that....I will do the day before...and have the meats warmed and ready at the party time.  No surprises...and you can actually have time to enjoy things too.

    My 2 cents.

  3. buttburner

    buttburner Meat Mopper

    thats exactly what I do when I am cooking cuts like that

    th day of the party I may throw a chicken on just to have the pit running and give them a variety, also a pot of beans doesnt hurt either
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    First of all, I can tell from experience that...What ever you plan for...AIN'T GONNA HAPPEN!!! You plan 1.5 hrs/LB and it goes 3 hrs/LB. Or a storm blows up and knocks out power to the MES. You can always reheat or hold all the meat wrapped in foil and towels in a cooler for 5-6 hours. Cook ahead or figure 2 hrs/LB plus a 3 hour CYA/Rest time. If you look to be in the cooler by 1PM you will be Golden. Give this recipe a shot for the Brisket and PM if you need any other Finishing Sauce, BBQ Sauce or Rub Recipes...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
    Last edited: Jun 13, 2013
  5. jodyfj40

    jodyfj40 Fire Starter

    Thanks for the suggestions, I will plan for 2hrs/pound and shot for an early morning finish.  If I do end up having to reheat before serving, what is the preferred method.  should I pull the picnics while warm, or warm them up and pull before serving.


  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi Jody. For the butts I would pull while still warm and put in freezer bags. Reheat by placing bags in hot water to warm.  Wrap the brisket in foil ( and then on a baking pan) and warm in the oven.

  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looks like you got loads of good advice here.

    You might also consider cranking up your smoker temps to get a quicker cook, just be sure to monitor the IT of the meat closely!!!

    Good luck,

  8. I just cooked 5 pork butts and some chickens and ribs in a Meadow Creek Pig Roaster. The butts were for a reunion and I cooked it all the previous day, so I didn't have to cook through the night and deal with the meat in the morning. I pulled it all the night before. The PP went into glass cake pans and into the fridge. The next morning we warmed it all in an electric roaster and everything turned out great.

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