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Old 06-27-2008, 10:38 PM   #1
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Monster Smoke!

Well, I've started my monster smoke.

Look at all this meat... 8 butts, 2 packer briskets:



4 Butts: (There are 8 Total)


One packer brisket: (There are 2)


3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ. No water in either pan, just a foil pan inside the water pan to catch grease. Both smokers are running at 225, Kingsford, with a little RO mixed in, some unknown wood I had left over from Smokinlicious. I think it's Maple, cuz that's all I had left.
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Old 06-28-2008, 07:31 AM   #2
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You having a party or something??
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Old 06-28-2008, 08:26 AM   #3
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Quote:
Originally Posted by Greg Rempe
You having a party or something??
I'm betting on the "or something."
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Old 06-28-2008, 08:27 AM   #4
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Looks like a practice session to me.

LOL

Good luck with your BBQ!!!
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Old 06-28-2008, 08:39 AM   #5
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Practice practice practice!!!
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Old 06-28-2008, 08:59 AM   #6
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What time we eating
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Old 06-28-2008, 09:33 AM   #7
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First "catering gig". Block party for ~100. Also cooking burgers, dogs, kabobs, chicken and steaks on 2 gassers.
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Old 06-28-2008, 09:42 AM   #8
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Prrepare to be worried about the whole cook until it is served up.
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Old 06-28-2008, 09:42 AM   #9
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Some people start worrying after it is served up.
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Old 06-28-2008, 10:52 AM   #10
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I'll be worried about it until all the food's gone!
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Old 06-28-2008, 11:37 AM   #11
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Hell Ya! Go for it. I did one for about 70 - 80 people last week and it turned out great. Ill bet you get huge response from the pork shoulder! GOOD LUCK!
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Old 06-29-2008, 09:20 AM   #12
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The event went very well. I used the host's grill, which caught on fire from grease / sludge build-up, just about as soon as I put the first burgers on. My other grill available was a 10-year-old Char-broil with rotted-out burners. Great. I ended up re-starting the larger grill, and only used 2 of the 5 burners. That seemed to go OK.

The briskets went just about right away. As of the time I left, there were still 4 foil-wrapped, un-pulled butts, and 2-3 half-pans of pulled pork. I'm thinking 8 butts was *way* overkill, however I quoted the amount of food based on the headcount she gave me (150). I'd be surprised if 60 people came through over the course of the day. Oh well, she'll have a ton of leftovers.

I do have pics of some of the finished product, which I'll post as soon as I have time to download them from the camera and upload to Flickr.

I handed out some cards, so hopefully I'll get some more business out of it. We'll see.
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Old 06-30-2008, 01:46 PM   #13
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Great Job!
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Old 06-30-2008, 03:27 PM   #14
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do you brine your monster before smoking?
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