new years day cook planning

Tkruse said:

I've invited 25 adults and 13 kids. I was planning on doing a brisket and 2 pork butts starting the night before to hold in a cooler until needed. After that's done, i was thinking 3 or so racks of ribs. All cooking on the 22.5" WSM. Sides will also be provided. Any thoughts, suggestions etc for the upcoming cook? Thanks in advance!!!

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If it were me, I would do the butts a day before the other meats. You can shred them and then put them in the fridge. Pulled pork reheats very well. I add a couple of tablespoons of rub and some apple juice after pulling just to make it real tasty. I say that because the brisket will probably hold in a cooler for only about 4 or 5 hours and it takes a long time to cook. You can cook the ribs during the brisket hold time.

Just my thoughts.

And with 35 people, 3 racks = only 39 ribs -
1 rib apiece, considering the cook needs to sample

If you figure each person will eat 1 lb. of meat, you'll need 33 pounds of meat. If you're brisket is ~12 pounds and your butts are around 10 pounds 1 brisket + 2 butts = 32 pounds. Add in 3-6 racks of ribs and you have leftovers to hand out. Realistically most people won't eat 1 pound, especially with 13 of them being kids.

Tkruse said:

Does the amount of food sound ok? Suggestions or thoughts on 1 brisket 3 pork butts 6 racks of ribs for 25 or so adults and 13 kids? Served with many sides as well? Thanks bretheren

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Way more than enough. You’ll be eating pork for the next month. 2 butts should be fine..

Tkruse said:

2 adults are vegetarians

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I find vegetarians don't have enough marbling to do low-n-slow. I'd recommend marinating them overnight and then grilling over high heat...

:laugh::laugh::laugh:

Haole Pete said:

I find vegetarians don't have enough marbling to do low-n-slow. I'd recommend marinating them overnight and then grilling over high heat...

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No black eyed peas or cabbage? Doesn't add up to a good 2018 for OP.

I had a similar situation recently, I wanted to cook ribs but I didn't have enough room on my smoker for enough ribs for a large party so I just cooked butt and some Brunswick stew as a side. I wanted to have enough for everyone to get what they wanted and not be timid about getting the last rib. With a choice between pulled pork or ribs most people will gravitate to the ribs, to keep the stress out of my life I don't offer that option. If I didn't have enough room to cook enough ribs for everyone I would just stick with the pulled pork. To compensate for only offering pulled pork I also up the presentation of the pork by placing it on a large platter similar to a turn in boxes. I also made a couple of table sauces from recipes found on this site. People appreciated this extra effort and it turned out fantastic.

Tkruse said:

Ok. I'm planning on doing the brisket and the two pork butts at the same time. For the amount of people, should I add another but to make it 3?. Also, instead of 3 racks of ribs, what about 6 instead? 2 adults are vegetarians... Thanks again for all the help.

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Watch those vegetarians when they hop off the wagon! Its like Ralphie May(RIP) at a Chinese all you can eat buffet....