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Old 04-10-2009, 09:21 AM   #9
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Originally Posted by Pyle's BBQ View Post
I will be using my Good-One T-60 to cook on and probably reheat also. This is in July so I have a couple months to plan this out.
To borrow from Chief Brody in "Jaws": You're gonna need a bigger boat.

I have no idea what the "capacity" of your T-60 is but it's not 2000#. If you can get 200# in it that's 10 cook sessions plus prep time, storage for the holding meat, and then pulling.

I can turn over ready to serve pork in about 7-8 hours, but then I'm a Myron Mixon acolyte and advocate of the "gitt'er done" school of bbq catering. The most I've done is pulled pork for 400 and that was only about 4 cases of butts (around 280#).

So, round up some more cookers and lots of help. The other option is the cook, freeze, reheat - and there is nothing wrong with that - but you need LOTS of freezer space, plenty of oven space, and lots of help.

Good luck. It really does sound like fun!
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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