Preparing for a Party

[nwest1965]

I have a question for you guys.

I have a Pro575 and I'm planning a party for my mothers 80th in the summer for approx 40 people, I wanted to do a couple of Briskets and 3 or 4 Pork Shoulders.

Can I cook them all together?
If no, will they taste the same if I cook some the day before, and then what is best way to reheat?

Any advice much appreciated.

 

[TheGrumpyGriller]

I have a question for you guys.

I have a Pro575 and I'm planning a party for my mothers 80th in the summer for approx 40 people, I wanted to do a couple of Briskets and 3 or 4 Pork Shoulders.

Can I cook them all together?
If no, will they taste the same if I cook some the day before, and then what is best way to reheat?

Any advice much appreciated.

I have a Timberline 1300, so I know that would all fit on mine....I'd think it's be a bit tight for you, but others who have it could advise. In terms of cooking the day before, the brisket, if done truly low-and-slow could take 14-16+ hours depending on size, the temp you're cooking at, and of course with lots of stuff cooking, it'll take a little longer.

I'd suggest start late in the previous evening (earlier depending on when you need it available) with maybe Traeger set to 180 max. When you get up the following AM, you can see where your IT's are and adjust up as needed. Finally, if you don't already have a setup to monitor the IT, that'll be key in trying to line up everything to be ready when needed.

Ah - one more thing....I've done briskets and butts and had them sit wrapped in a cooler for 3-4 hours, so if things get done sooner than expected, you won't have to worry about cold food at all!

Good Luck!

 

[Jim G]

Assuming that you are planning to shred the pork, I would smoke them a day or two before the party. Then shred and refrigerate. Day of the party, while the brisket is still cooking, put the shredded pork into slow cookers to reheat. I tend to use separate cookers for sauced and plain.

 

[Slimpicker]

Assuming that you are planning to shred the pork, I would smoke them a day or two before the party. Then shred and refrigerate. Day of the party, while the brisket is still cooking, put the shredded pork into slow cookers to reheat. I tend to use separate cookers for sauced and plain.

I have done this for 100 people and no one knew I didn't cook it fresh right there.
Day before, rest good, pull, pack into slow cookers or a big turkey roaster. Day of, make a FINISHING SAUCE to moisten the meat and pour some over, bring up to temp in the slow cookers.

(for each Butt)
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1/2 cup ketchup or a little of the BBQ sauce you plan on serving
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

 

[Timmy]

To answer your questions,
1.Yes you can cook them all together.
2. Yes you can cook at least the butts a day ahead , shred and reheat as others have posted.

You may want to cook the butts the day before and the briskets the day of, as you have limited space in your 575. Then follow the advice of other posts to reheat the butts.

In my Pro 780 I would do everything at once, along with a chicken or two and at least 1 rack of ribs, beans and Mac n cheese or cheesy potatoes.

 

[Slimpicker]

In my Pro 780 I would do everything at once, along with a chicken or two and at least 1 rack of ribs, beans and Mac n cheese or cheesy potatoes.

ShowOff

 

[Tim K]

I’m about to undertake something similar. I have an Ironwood 885, and I’m smoking 16 butts for my son’s graduation party this weekend. The plan is to smoke 8 butts at a time starting last Wednesday night and all day Thursday. I’ll rest, pull, and place in foil basting/turkey pans until Saturday morning. I’ll reheat early Saturday and place the pans in holding boxes until needed. The party is from Noon/14:00 Saturday. Did I mention the cowboy baked beans, and 3 gallons of bbq slaw my wife and I have to make as well???
what has I gotten into???

 

[GrillMeister]

I’m about to undertake something similar. I have an Ironwood 885, and I’m smoking 16 butts for my son’s graduation party this weekend. The plan is to smoke 8 butts at a time starting last Wednesday night and all day Thursday. I’ll rest, pull, and place in foil basting/turkey pans until Saturday morning. I’ll reheat early Saturday and place the pans in holding boxes until needed. The party is from Noon/14:00 Saturday. Did I mention the cowboy baked beans, and 3 gallons of bbq slaw my wife and I have to make as well???
what has I gotten into???

How many people are you cooking for? I've smoked as many as 8 butts for a party of over 120 people and had leftover pork.

 

[Slimpicker]

How many people are you cooking for? I've smoked as many as 8 butts for a party of over 120 people and had leftover pork.

Ummmm I was kinda thinkin the same thing about my party of 100, it was 8 small butts and I gave a lot away!!!

 

[Timmy]

I have done this for 100 people and no one knew I didn't cook it fresh right there.
Day before, rest good, pull, pack into slow cookers or a big turkey roaster. Day of, make a FINISHING SAUCE to moisten the meat and pour some over, bring up to temp in the slow cookers.

(for each Butt)
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1/2 cup ketchup or a little of the BBQ sauce you plan on serving
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

So I am assuming that you put the butts in the fridge after cooking and shredding?

 

[Slimpicker]

Oh yeah... when you frig a batch of pulled pork it's almost hard as a rock when that fat hardens, but that's where the slow cookers came into play, HOURS before the event, you need to start warming them up but be careful and stir as often as a sturdy spoon will let you.

 

[Timmy]

Oh yeah... when you frig a batch of pulled pork it's almost hard as a rock when that fat hardens, but that's where the slow cookers came into play, HOURS before the event, you need to start warming them up but be careful and stir as often as a sturdy spoon will let you.

Good to know, a few minutes before my post, I was asked to cook for 50 ppl in mid July . For a gender revel party.

 

[Tim K]

How many people are you cooking for? I've smoked as many as 8 butts for a party of over 120 people and had leftover pork.

Great info, thanks.
Would you think 12-13 would be more in line, or am I still over doing it with those numbers?
Again thanks for the help,
Tim

 

[Slimpicker]

Good to know, a few minutes before my post, I was asked to cook for 50 ppl in mid July . For a gender revel party.

The info is somewhere, on the net or on my puter, but it goes something like this:

Pork loses 50% of it's weight to become pulled pork.
1 pound "normally" equals 3 people
in your case 50 ppl, 16lbs of meat, 32 lbs of raw
So if you find 9lb Butts, I'd get 4, cut in half, and left overs for sure...
(especially if there's also other meat for them to choose from)

(Number of Guests x (1/3)) x 2 = Amount of Raw Pork You Should Buy

But, that's what I cooked for 100 ppl, however, some didn't eat pork, some didn't eat meat, some didn't show up hungry, some women on a diet, some too drunk to eat, etc.
Every party will have this happen which equals out to be "enough for the party and then some"


(That guy doing 16 butts must be expecting 200+ ppl)

Here's a good article I found on this: https://ownthegrill.com/how-much-pulled-pork-per-person/

 

[Timmy]

Good info @Slimpicker thanks!
I’d rather have to much than not enough.

On a side note, they won’t let me do brisket or chickens, just Mac n cheese.