The Grad party that almost had Pizza instead

Discussion in 'Pork' started by cinnamonkc, Jun 30, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I had the schedule all planned. Start the Pork butts at 3am, the brisket at 5am, the ribs at noon. That gave me plenty of time for them to sit in the cooler even if they took a little longer then expected. I had several spare hours built into my plan. I made several of the sauces and stuff on Friday including the potato salad and beans which would save me some time on Sat.

    Then Piney cautioned me to add even more time to my schedule, that doing that much meat can throw the whole thing off and add hours to their cook time. So knowing how to take advice, I added two more hours on to my start times.

    I woke up at 1:00 am to start the smokers and get the meat on. The Pork was on at 1:30 am and the brisket at 3 am. Based on all of my previous smokes, the pulled pork should be in the cooler by 1 in the afternoon and the brisket around the same time.

    I rubbed the meat the day before and wrapped and tossed in frige. I pulled the meat out before I went to bed Friday night so it would be room temp at 1 in the morning.

    I made the coleslaw, vegetable trays, stuffed mushrooms, both coleslaws, abt's, salsa. Noon came and went...meat all sitting around 150 and the brisket was about 137. 2 came and progress after 13 hours!!

    By 4 I'm pulling out every thermometer in the house because I KNOW it couldn't possibly be taking that long. I'm really starting to panick at this point. Thank goodness for the mushrooms, vegies, and abts!! My finger is on the speed dial for the pizza place.

    At 6 the ribs were done and one of the butts finally hit 205. The brisket was close...but not close enough. I'm seriously sweating!! More alcohol anyone?????

    I pulled the butt, chopped up the ribs, and foiled the brisket for about 30 minutes (all the time I had left). I really wanted 2 or more hours in the cooler

    By 7 I had the ribs on, one butt pulled and the others in the cooler, one brisket sliced and the others in the cooler as well.

    I know you can't time these things...but who would have thought an 8 pound butt would take 18 hours??

    I have pics of the rubbing and starting smoke, but by the time things started coming off, I was so worried about starving my guests, I was in "feed the guests" mode and didn't take any pictures!! [​IMG]
    All in all, I finally got all the meat out and everyone was very happy. Yikes...what a close call!

    I was really sad because it was a beautiful spread in the end, and I wanted to post the Q-view...sorry everyone.

    Thank goodness I had backed up my start times, or it would have been pizza for sure!!
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Congrats, you pulled it off. [​IMG]

    Were the smoker temps too low or did things just putt along?
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Glad to here that it all worked out in the end. I bet it was all tasty.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats glad it worked out woulda loved to have seen the Qview but the really important thing was that the food was done and the party was a success!!! Great job
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Nice recovery on a huge task.[​IMG]
  6. bbq addict

    bbq addict Smoke Blower

    Cuttin' it right down to the wire! At least you didn't need to worry about the meat getting cold...[​IMG] Nicely done!
  7. white cloud

    white cloud Master of the Pit OTBS Member

    I know the feeling and am glad all worked out for you. Congrats
  8. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Just putting along. It sat at about 232 the entire time
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Nothing like a little stress on the part that was supposed to be easy.

    Congrats again.
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Glad to hear it all worked out for you KC! Sounds like a nice feast.[​IMG]
  11. 1894

    1894 Smoking Fanatic SMF Premier Member

    WOW , glad to hear it all came out good in the end [​IMG]

    What a well writen post though [​IMG] , I could feel the tension building , and then that line

    Just cracked me up [​IMG] Like everyone said , too bad about the pics , the important part was the succesfull ending [​IMG]
  12. richtee

    richtee Smoking Guru OTBS Member

    Nice job! And a familiar story. Mr. Murphy guarentees that the chances of getting the stubbornest meat are exponentially increased by the importance of timing an event.

    But you WON!
  13. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great job KC! Got your first big smoke under your belt so the next one won't be so hurried, hopefully [​IMG] . Those butts are darn stubborn, sounds like yours was being shy ...

    Glad it all worked out and a pizza joint didn't get the business. [​IMG]
  14. nick

    nick Meat Mopper

    LOL... man that is scary.... that's why I'm smoking my 2 butts TOMORROW for Saturday! Glad it all worked out!
  15. lcruzen

    lcruzen Master of the Pit OTBS Member

    KC, I know that knot in the gut feeling very well. It's a tall order to try to time that many different meats to get done at the same time. Glad it worked out in the end. Anything you can do ahead of time lightens the load. Even if it means freezing your PP a few days ahead of time.

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