Dadeo719
is one Smokin' Farker
- Joined
- Oct 2, 2013
- Location
- Georgeto...
So posted this awhile back but now that it is coming up I have some more finalized numbers. Here are the Facts:
1. There will be aprox. 100 people at the party.
2. I will be cooking 60# of bone-in pork butt (hoping to be 6 butts at 10# ea)
3. 50-60 leg and thigh quarters
4. 20-25 racks of trimmed St Louis Spares.
5. I will have (1) two grate UDS, (1) single grate UDS, (1) maybe (2) 22.5 weber kettles, a 26.75 in Charbroil kettle, and a COS.
Main question is what would be your timeline if the food needs to be ready at 1pm? Any help with finalizing this would be greatly appreciated. Thanks in advance.
1. There will be aprox. 100 people at the party.
2. I will be cooking 60# of bone-in pork butt (hoping to be 6 butts at 10# ea)
3. 50-60 leg and thigh quarters
4. 20-25 racks of trimmed St Louis Spares.
5. I will have (1) two grate UDS, (1) single grate UDS, (1) maybe (2) 22.5 weber kettles, a 26.75 in Charbroil kettle, and a COS.
Main question is what would be your timeline if the food needs to be ready at 1pm? Any help with finalizing this would be greatly appreciated. Thanks in advance.