I need to make pulled beef for nieces' HS graduation, and 2 of their friends, party in mid May. I gotta start now cause it gets very busy in April on due to planting and wheat harvest. The liked the pulled beef we made for them and wanted it again. So I'm cook'n for about 300 people for a come & go type event for all 3 families(nieces are fraternal twins). They think about 100#'s raw should do it, I was think'n closer to 150# but I always make too much, I just don't want to be short.
Anyway, bought a case(79.8#'s) of chuck clods. Only 4 in the case and one looks to be only about 10#'s. Never done a whole clod so I'm try'n it today and we will see
how these turn out. Started the smoker at about 4 and got everything on at about 5. I'll keep updating as the day goes on.
I also added a pic of what we are eating tonight, wanted to do it last night but the kids wanted to go to a movie. We will see how it goes and how many die. Only 15#'s but I just can't take it anymore. I need some crawfish.
Did trim some of the silver skin, smoke'n fat down at about 235. Each one takes up half of my Louisiana Whole Hog smoker, to give you an idea on how big they are.
My rubs are easy. I rub down with Dales or worchest sauce, then add k.salt, then garlic pwdr, then a good dose of ground pepper(I used fresh ground for the first time), then I add Tony's, then top off with another dose of blk pepper again. I like this for brisket, chuck roasts, strip sub primals, prime rib, etc.
Thanks for look'n. Blah right now, hope it gets better.