300lbs. of Butts

warfrat · 10-28-2008, 09:53 PM

That's how much I have to cook for my County's employee Thanksgiving dinner this year. Yep, ran my mouth too much about how good the new Stumps was. I figure the 223 will handle about 100lbs. at a time but I'm clueless about how to tackle this project. The luncheon is on a Wed. which by my calculations I will have to start cooking on Sun. to have a 100lbs. ready Mon., put another 100lbs on Mon to have ready on Tues,. and so on and so forth to have 300 ready by Wed. and just reheat the first two cookings on Wed. Anybody have any suggestions here? I've never done much catering so I don't known all the "tricks" for feeding large groups.
Thanks-Warf

big brother smoke · 10-28-2008, 11:34 PM

You can vacu-suck the pre-done stuff or zip-loc in that short of time. You may want to use the oven versus boling in the cryo bags for this mass amount. Make sure you add some rub and apple juice to the pork you re-heat.

You can cheat by smoking your pork half way, then into the oven to reduce time with the batches also, shhhhh!

Bbq Bubba · 10-29-2008, 08:56 AM

Wow, by my math, your feeding about 450 people??

big brother smoke · 10-29-2008, 09:19 AM

or 600 4oz. sammies

Bbq Bubba · 10-30-2008, 08:07 AM

Hello, anybody there???

U2CANQUE · 10-30-2008, 08:49 AM

shoot, feeding over 600........
300 pounds, 55% retention = 165 pounds post cook weight.....1/4 pound per person....average....660 people......roughly.......

garyk1398 · 10-30-2008, 10:20 AM

WOW I gotta see that pron when it comes available!

txschutte · 10-30-2008, 11:11 AM

Roughly 20 UDS should do it. Maybe you can borrow 1 or 30 of Bubba's!

HoosierTrooper · 10-30-2008, 02:00 PM

This might be a good time to back up and punt. If you're really "clueless about how to tackle this project" I think you owe them the truth and get a little more experience before trying something that large.

ipls3355 · 10-30-2008, 02:14 PM

40 butts at 7-8 lb. With 2 grates, you can fit 6 butts in a UDS. You can do it with 7 UDS's.

I think I'll build me a few more and go into business

Bbq Bubba · 10-30-2008, 02:27 PM

Quote:

Originally Posted by ipls3355

40 butts at 7-8 lb. With 2 grates, you can fit 6 butts in a UDS. You can do it with 7 UDS's.

I think I'll build me a few more and go into business

Easy bro, he already placed his order.

tony76248 · 10-31-2008, 10:41 AM

Let me fill you in on some Stumps cooking thoughts. I have a 223 and I would suggest using plenty-o-foil or pans, When you load that thing up with a bunch of butts you run a serious risk of flare up. Regardless of how may butts you place in the smoker at a time, put some pans underneath the butts to capture the massive amount of grease that will generate. That said, those pans will block a lot of the heat and you will drive yourself crazy with hitting your target temp. Then if you try to stoke up the fire, you run an even greater risk of flare-up.

My suggestion to you would be to start a bunch of the butts in the smoker and remove half of them once you wrap and place them in your kitchen oven, which should also accommodate four per rack. Place them in foil pans as well.

Get proper separation between the butts and they will cook evenly and efficiently, if you don't get spacing you will cook for twice the time you would cook for just one. Also do not waste your time opening the smoker. Just stick a probe into the butt nearest the hottest part of the cooker. Also, there is no need to mist the butts with apple juice or anything like that, that Stumps cooks very moist.

Just so you know, I cooked three butts last week and they create quite the mess. Therefore place as much foil as possible in the bottom of the smoker which can also be changed out as you cook. Do this stuff and thank me later.

Chris Nickelson · 10-31-2008, 10:56 AM

Quote:

Originally Posted by tony76248

Let me fill you in on some Stumps cooking thoughts. I have a 223 and I would suggest using plenty-o-foil or pans, When you load that thing up with a bunch of butts you run a serious risk of flare up. Regardless of how may butts you place in the smoker at a time, put some pans underneath the butts to capture the massive amount of grease that will generate. That said, those pans will block a lot of the heat and you will drive yourself crazy with hitting your target temp. Then if you try to stoke up the fire, you run an even greater risk of flare-up.

My suggestion to you would be to start a bunch of the butts in the smoker and remove half of them once you wrap and place them in your kitchen oven, which should also accommodate four per rack. Place them in foil pans as well.

Get proper separation between the butts and they will cook evenly and efficiently, if you don't get spacing you will cook for twice the time you would cook for just one. Also do not waste your time opening the smoker. Just stick a probe into the butt nearest the hottest part of the cooker. Also, there is no need to mist the butts with apple juice or anything like that, that Stumps cooks very moist.

Just so you know, I cooked three butts last week and they create quite the mess. Therefore place as much foil as possible in the bottom of the smoker which can also be changed out as you cook. Do this stuff and thank me later.

I'm with Tony, smoke a bunch for 4-6 hrs then finish in oven. You can then have more butts going at one time in different stages.
You got anyone close that you can borrow a cooker?? Because heating that much back up isn't gonna be easy either, and having extra cook space would help.

10-28-2008, 09:53 PM	#1
warfrat On the road to being a farker Join Date: 10-14-08 Location: Live Oak, FL	300lbs. of Butts That's how much I have to cook for my County's employee Thanksgiving dinner this year. Yep, ran my mouth too much about how good the new Stumps was. I figure the 223 will handle about 100lbs. at a time but I'm clueless about how to tackle this project. The luncheon is on a Wed. which by my calculations I will have to start cooking on Sun. to have a 100lbs. ready Mon., put another 100lbs on Mon to have ready on Tues,. and so on and so forth to have 300 ready by Wed. and just reheat the first two cookings on Wed. Anybody have any suggestions here? I've never done much catering so I don't known all the "tricks" for feeding large groups. Thanks-Warf __________________ Wooley Bully "BBQ Mafia" Stump's Stretch FEC-100 Lang 36

10-28-2008, 11:34 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	You can vacu-suck the pre-done stuff or zip-loc in that short of time. You may want to use the oven versus boling in the cryo bags for this mass amount. Make sure you add some rub and apple juice to the pork you re-heat. You can cheat by smoking your pork half way, then into the oven to reduce time with the batches also, shhhhh! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

10-29-2008, 08:56 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Wow, by my math, your feeding about 450 people?? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

10-29-2008, 09:19 AM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	or 600 4oz. sammies __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

10-30-2008, 08:07 AM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Hello, anybody there??? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

10-30-2008, 08:49 AM	#6
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH	shoot, feeding over 600........ 300 pounds, 55% retention = 165 pounds post cook weight.....1/4 pound per person....average....660 people......roughly....... __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

10-30-2008, 10:20 AM	#7
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	WOW I gotta see that pron when it comes available! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

10-30-2008, 11:11 AM	#8
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Roughly 20 UDS should do it. Maybe you can borrow 1 or 30 of Bubba's! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

10-30-2008, 02:00 PM	#9
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana	This might be a good time to back up and punt. If you're really "clueless about how to tackle this project" I think you owe them the truth and get a little more experience before trying something that large. __________________ 18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08

10-30-2008, 02:14 PM	#10
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	40 butts at 7-8 lb. With 2 grates, you can fit 6 butts in a UDS. You can do it with 7 UDS's. I think I'll build me a few more and go into business __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

10-31-2008, 10:41 AM	#12
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	Let me fill you in on some Stumps cooking thoughts. I have a 223 and I would suggest using plenty-o-foil or pans, When you load that thing up with a bunch of butts you run a serious risk of flare up. Regardless of how may butts you place in the smoker at a time, put some pans underneath the butts to capture the massive amount of grease that will generate. That said, those pans will block a lot of the heat and you will drive yourself crazy with hitting your target temp. Then if you try to stoke up the fire, you run an even greater risk of flare-up. My suggestion to you would be to start a bunch of the butts in the smoker and remove half of them once you wrap and place them in your kitchen oven, which should also accommodate four per rack. Place them in foil pans as well. Get proper separation between the butts and they will cook evenly and efficiently, if you don't get spacing you will cook for twice the time you would cook for just one. Also do not waste your time opening the smoker. Just stick a probe into the butt nearest the hottest part of the cooker. Also, there is no need to mist the butts with apple juice or anything like that, that Stumps cooks very moist. Just so you know, I cooked three butts last week and they create quite the mess. Therefore place as much foil as possible in the bottom of the smoker which can also be changed out as you cook. Do this stuff and thank me later. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!