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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2013, 01:54 PM   #1
Youngin'
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Default Couple of Questions

I've done whole hogs a bunch of times but never anything like this and I need for it to cook and set by the time the game starts.

1. My Super Bowl party has turned into a 15 person event and I was planning on cooking a ~10# butt and ~15# Brisket with baked potato salad. I'm starting off with dip and about 40 ABT's. Do you think that it's enough food?

2. When I go to smoke them, which goes on the top rack and which goes on the bottom?

3. Being that I only have 1 maverick for the smoker, what's the avg temp difference between the top rack on a WSM and the bottom? I'm planning on probing the food thermometer into the butss and using the pit one on the top rack.

4. Should I start them off at the same time?

Sorry and I appreciate any help.
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Unread 02-01-2013, 02:16 PM   #2
eggzlot
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most people I think would suggest the butt on top - pork drippings are yummy and could add some flavor to your brisket

as far as timing, you could likely start them around the same time. pork is 1.5-2 hrs a lb while brisket is 1-1.5 hrs per pound (rough estimates). Because the brisket is 50% larger, you could start them roughly the same time.

On my egg, I may see a 15 degree difference between racks, but during a long cook, the difference is small. Not sure about a WSM.

As for quantity of food, I always make way too much, so I'll sit back and hear what others have to say :-)
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Unread 02-01-2013, 04:15 PM   #3
Bludawg
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That is more meat than you need and 2/3 the amount of the ABT's Seeing as it is a Super bowl party and Beer is involved. In my limited 30 yr experience the average adult male will consume about 8 oz of proteins and the Females about 6 oz. Finger food s (ABT"S in this case) I figure 6 per person some will eat more and some less.
A 10 lb butt will yield 6.5 lbs of product
A 15 lb cook weight(Trimmed ready to Cook) will yield 8.75 lbs

using 7 oz as an average for your guests (15) =103 oz or 6.6 lbs
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