Unity
Executive Chef
During a break on our ride back from the Finger Lakes (NY) Rally 2 weeks ago, our friend Jerry said, "I'm planning on hosting a tech day in a couple of weeks," and Jody said, "John can fix barbecue!" 
I got 2 2-packs of boneless butts from Costco mid-week, 27+ lbs. (I'd much rather do bone-in, but nobody could come close to Costco's 1.49/lb price. And they didn't have bone-in. Fortunately, I have a spool of butcher twine.) I didn't know exactly how many eaters would be there, but it looked like at least a dozen and maybe as many as 20. Friday night I rubbed with Southern Succor (a pepper-heavy recipe from Smoke & Spice, my old favorite for butts),
then Saturday a.m. started a full charcoal ring using the Minion Method, and put 3 butts on at 9 a.m.
The WSM behaved itself well all day, but I needed to add coals twice, about 7 p.m. and about 11:30 p.m.
Everything was out of the smoker by 1 a.m., pulled and bagged by 1:45.
I guessed the raw weight at ~22 lbs; pulled weight was 11.5 lbs. Come morning I found that one of the FoodSaver bags wasn't sealed as tight as it appeared, but it didn't leak when reheating in boiling water. Gotta remember: Seal twice. (Griff told me that, but I got anxious to go to bed.)
Ya know, I never did count the crowd, but there weren't many more than a dozen. They loved the Q. Everybody came back for seconds, some for more than that. My reputation is golden.
--John 8)
(Is it catering when you provide the meat and don't get paid? If so, this was my first gig.
)
I got 2 2-packs of boneless butts from Costco mid-week, 27+ lbs. (I'd much rather do bone-in, but nobody could come close to Costco's 1.49/lb price. And they didn't have bone-in. Fortunately, I have a spool of butcher twine.) I didn't know exactly how many eaters would be there, but it looked like at least a dozen and maybe as many as 20. Friday night I rubbed with Southern Succor (a pepper-heavy recipe from Smoke & Spice, my old favorite for butts),
then Saturday a.m. started a full charcoal ring using the Minion Method, and put 3 butts on at 9 a.m.
The WSM behaved itself well all day, but I needed to add coals twice, about 7 p.m. and about 11:30 p.m.
Everything was out of the smoker by 1 a.m., pulled and bagged by 1:45.
I guessed the raw weight at ~22 lbs; pulled weight was 11.5 lbs. Come morning I found that one of the FoodSaver bags wasn't sealed as tight as it appeared, but it didn't leak when reheating in boiling water. Gotta remember: Seal twice. (Griff told me that, but I got anxious to go to bed.)
Ya know, I never did count the crowd, but there weren't many more than a dozen. They loved the Q. Everybody came back for seconds, some for more than that. My reputation is golden.
--John 8)
(Is it catering when you provide the meat and don't get paid? If so, this was my first gig.
)
