Big Church Cook

Unknown

I have a large Big Green Egg. Before Saturday at 5:30 PM I need to cook 35lbs of boston butt (5, 7 pounders); I think two cooks; and 20lbs of brisket (4, 5 pounders);
I think another two cooks. I need some advise on the order to cook all this, how to store, and how to reheat (especially the brisket). My guess is that I need to start cooking on Wednesday because packing two or three butts close together usually takes 16-18 hrs on my egg cooking at between 235 and 250. I have digiQ2 and usually cook at 235. Thanks in advance.

Crimsongator

Can you borrow another egg, or two to help you out? Where do you live?

Celtic Wolf

What do you consider a large cook? I think that should be your first concern. How many people are you feeding?

If you have a two tier rack system like TJV's adjustable right you can do all of this in two cooks.

Your brisket is way too small. Look for whole packers. They will average 10-15 pounds each.

You can easily get 4 - 5, seven pound butts on a large egg.

Brisket should be sliced and sauced if it's to be stored for any time. It has a tenacity to dry out if you don't. Store it in zip lock bags with more of the air removed. If you have a vacuum sealer use it. You can re-heat it in boiling water.

Unknown

I live in Morganton, GA. Close to TN, GA, NC line. I shopped at every store I could find between Chattanooga and where I live and these are the largest I could find. My last brisket was about 11-12 lbs. Thanks for the storing info. Any suggestions on a brisket sauce. I have used Stubbs mopping sauce and Stubbs mesquite flavor. I usually use Sticky Fingers sauces but have not tried anythings on brisket.

Celtic Wolf

if you got the time I suggest you go to Carnivore BBQ and order some of his sauce.

You still didn't answer my question. How many are you cooking for?

Unknown

I'm guessing about 80 but there are other people cooking thinks like pasta and a lot of side dishes.

Celtic Wolf

If that is the case you are cooking way too much meat.

35 pounds of raw pork will yield 21 pounds of cooked product. That alone will be 84 servings.

The 20 pounds of brisket will yield 12 pounds of cooked product and will be 48 servings.

Not every one going to eat Brisket AND Pork. More likely you will get most people eating pork and some eating the brisket.

I'd cut that brisket in half and cook 25 pounds pork. That will give you 60 servings of pork and 24 servings of brisket.

Even better cut the brisket all together and cook some chicken.

Unknown

Thank you for hanging in there with me