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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 05-09-2014, 09:35 AM   #1
pigville porkers
is one Smokin' Farker

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Join Date: 01-09-13
Location: pleasantville Iowa
Default Grad Party cook.

So I got asked to cook at my friend's daughters HS grad party.. Cooking for close to 100-150 people. .. Now I have cooked large amounts like this before, but this one makes me nervous.. They bought 6 10lb butts and a larger packer that they want to make shredded briski sliders also. Serving time is at 5pm tomorrow. What would you guys think a good starting time would be? .. It will take me at min 45 to an hour to get my big pit up to temp of 250 - 300 ( that is what she likes to cruise at).. And of course I will be updating photos as it goes..

Last edited by pigville porkers; 05-09-2014 at 09:36 AM.. Reason: addtional info
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Old 05-09-2014, 09:41 AM   #2
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Round Rock, TX

11pm-Midnight or so...then hold them in FTC until just before serving time to shred.
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
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Old 05-09-2014, 09:48 AM   #3
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Join Date: 01-16-07
Location: Southern MN

Id start around 3 or 4am if you wrap when the color is where you want it. 4-5 hrs in. Should be done at 1pm or 2pm at those temps. Hold a couple hrs and a hr to pull and slice.

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