Will this be enough for 14 folks?

Hi, All!

My sister in law is throwing a baby shower for my wife this Sunday. She was going to make this atrocious boiled/slow cooker pulled pork stuff (okay, it's not terrible, but it's not *good* either). Anyway, I decided to step in and volunteer my UDS.

There'll be 15 adults (co-ed, not a traditional shower, more a party with tiny gifts). At least one is a tofu-eating moron (did I mention my brother in law will be there?). Anyway, I thought I would do two decent sized butts and a packer brisket. Other folks are bringing sides and I'll have the Weber fired up for dogs/burgers. I might, though, also try a pot of baked beans in my cast iron dutch oven if I can find a good recipe for those just for giggles. Think that'll be enough meat? I also have to make sure it all fits in a 55gal UDS.

I'm a newbie so I'll be following the basic brisket tutorial. Party starts at 2pm, so I'm putting everything in the UDS around 10PM the night before. Will get up around 4 and foil (my wife loves the smokey flavor, but thinks it's a bit too strong when left in the smoke for the whole time) with a spritz of apple juice. Will take the butts off in the morning when internals hit 195* and cooler them. Will take the brisket off when it says it's done. Somewhere around 10am, give or take. Shred and slice (as appropriate) around 1. Since the grill will be fired up anyway, I'll cube up the Point and toss it in a grill wok to crisp.

We have an old family recipe for a pretty decent BBQ sauce that I'll serve with both.

Sounds like a plan?

Thanks,

Bruce

Thanks, Everybody. I'll post results if I can.

No...BIL is on his own. Actually, he's taking the kids to a park or something so they' (and he) will be out of the way. :-D My SIL is happy, so I guess that's what matters.

Sounds like the right amount to me and you should be able to fit that in a 55 UDS we fit a 15lb brisket and 2 8lb butts in ours.

I'm sure you know this already but If your UDS knows you have to eat at 2 the next day and you go to sleep it will shut off on you.... or at least mine does lol.

sorry to hear about your BIL, do you think there is hope of reform?

Since I'm going to have the smoker running overnight anyway... and I'll be getting up to check temps, and maybe foil (still on the fence on that)... and there'll be multiple family members staying the night who'll want breakfast...

I was thinking of putting a plain fatty on the at 4am. Nothing fancy, just two tubes of sausage smooshed up and rolled to make a big fatty. I figure it'll take about 4 hours to reach 165* (isn't that the temp I need?). Will the fatty cooking in there affect the final outcome of the brisket and butts if I ended up not foiling them, or would that make me have to foil them?

Secondly, to have a third meat option, I was thinking that I would throw on 2-3 store bought kielbasas. I figure that they wouldn't add hardly any additional effort, other than slicing them up and plating. The one's I usually get to throw on the grill are pre-cooked...how long would you recon it'd take to heat them and give them some added smoke flavor? I was guessing 3 hours, tops?

I'm not concerned if I end up with too much... I've got a few co-workers committed to not bring in lunch on Monday to help get rid of anything I bring in.