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Old 07-20-2011, 09:22 AM   #1
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
Default I have 18 people to feed...

Ok so yea as the title reads I have 18 people to feed. I am coming home from Afghainstan in a few days and I am breaking in my brand new still in the box weber smokey mountain 18.5 smoker. However, low and behold my girlfriend has invited her family and several friends over for some delicious que... I am at a loss. I was thinking about grabbing a 15-16 lb chuckie and tossing it on the weber but I dont know if it would fit. I could cut that bad boy in half but would that leave room for some ABT's enough to feed that many people. I dont know what to do guys and I need some help to figure it out.

Also, the recipe I am looking at throwing together was the Pepper Stout Beef with this rub

Pulled Beef Barbecue Rub:
  • 1/2 cup brown sugar
  • 3 Tbsp paprika
  • 1 Tbsp garlic salt
  • 1/4 cup onion powder
  • 1 Tbsp ground cumin
  • 1 Tbsp oregano
  • 1 Tbsp cayenne pepper
  • 1 Tbsp cracked black pepper
  • 1 tsp kosher salt
and this Injection:

2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne powder

What do you guys think? Any and all suggestions would be good. I am knew to the weber so I dont know its capacity. Would not doing the Pepper Stout Beef work? and maybe just doing a huge Chuckie cut in half for just pulled beef and use this for sauce?

Pulled Beef Barbecue Sauce:
  • 2 cups ketchup
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup yellow mustard
  • 1/4 cup molasses
  • 1/4 cup light brown sugar
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp cayenne pepper (more or less to taste)
Well thanks for your help guys I need all I can get..

Semper Fi,
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Old 07-20-2011, 09:28 AM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Let me be the first to thank you and your family for your service to our country!

Second, although that recipe sounds great, why don't you throw on a couple of butts and relax and enjoy visiting with everyone for this first cook ?
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Thanks from:--->
Old 07-20-2011, 09:33 AM   #3
Big Sexy
On the road to being a farker
Join Date: 08-07-09
Location: Oak Harbor, WA

First off, 'thanks for the tour overseas'. I'm active duty Navy (Corpsman ).

Now... it sounds like you have a lot of un-used real estate on this 18.5 of yours... you do know it has 2 cooking grates .
I'd place a boston butt on the 2nd grate, and place the ABTs around it. Sure it will probably be too much food... but you're breaking in your new WSM

Also, http://www.virtualweberbullet.com/cook.html is a GREAT tool on getting used to your new bullet.

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Old 07-20-2011, 09:36 AM   #4
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD

I would love to.. However, this is possibly my future in laws and she already invited all these people hahaha. I dont wanna cancel on them and they like pulled beef more than pulled pork... I am in a conundrum
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Old 07-20-2011, 09:38 AM   #5
Michael Cowley
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD

Big Sexy,

So how big of a Slab of meat will fit on top?
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Old 07-20-2011, 10:51 AM   #6
somebody shut me the fark up.
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Join Date: 05-10-06
Location: Overland Fark, KS

Thank you for your service to our country.

If they want beef, give them beef. Just make sure you make enough. I would look for a whole chuck roll, the biggest you can get. Cut it into two sections, one for each grate.
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Old 07-20-2011, 11:21 AM   #7
is One Chatty Farker

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Join Date: 07-02-09
Location: Hattiesburg, MS

First of all, Welcome Home and thanks for your service. My SIL just left again for Afganistan after a short (1 week) visit and is due to come home hopefully for good this time around October. This was his second tour there after completing a tour of Iraq. I know you are anxious to fire up that shiny new WSM and I can't blame you. I hope you welcome home party is a Great Success. BTW, thanks for the recipes. I'll have to try them out.
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Old 07-20-2011, 12:02 PM   #8
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Join Date: 07-16-06
Location: West Palm Beach,Fl.

No words of wisdom on the food but THANK YOU for your service and have a great time cooking/feeding your family.
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Old 07-20-2011, 08:41 PM   #9
is one Smokin' Farker

juslearning's Avatar
Join Date: 01-30-11
Location: McCormick, SC

Thank you for your service. I am sure that what ever you decide will be outfarking standing. Enjoy your time back home. I don't know if you have been keeping up, but apparently spam is all the rave right now.
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Old 07-20-2011, 09:23 PM   #10
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Thank you for your service here as well. I would give serious thought to cooking the chuck ahead of time and panning or coolering for a couple/three hours while doing ABT's and such.
me: I don't drink anymore

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Old 07-20-2011, 10:50 PM   #11
is one Smokin' Farker
lionhrt's Avatar
Join Date: 05-07-10
Location: Hamilton wa

First thank you for your service and glad you are coming home. I agree with landarc about holding your meat I set my oven to "keep warm" it will hold it at 170 then doing your abt`s. if you do chuck you could even do it in your smoker and once you hit 160 pull it and put it in foil pan with thin sliced peppers and onion and Japs, pour in a beer or beef broth and cover and put in you oven and take the meat up to 200 then shred the beef and veggies together then take the cover off and put back in and evaporate you liquids in the oven. last time I did this I just used salt,pepper and cayenne for seasoning and everyone loved it.
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