5 Butts, 1 Brisket For 75

Unknown

Well we are expecting something around 75 people Sunday for my Mom's 73rd birthday and it's really her 1st official one since she started having all of us brats 53 yrs ago (I was the 1st). I now have in my possession 3 double butt packages of boston butts w/bone, ea weighing about 8 lbs ea or about 50 lbs total. And an 11 1/2 lb brisket. If this goes well, I should be able to handle a small catering job down the road if I wanted to. I have a large and small egg, but the small has a burnt gasket and I had planned to reserve it for the day of and cook some sides like, JSlots corn casserole, etc. But now I have decided that I can start it all at same time by using both the large and small and not have to do a load a day ahead that would have to be refrigerated and re-heated. Problems with that is that I didn’t have time to order or go get a new gasket, so I did some checking and now I also have in my hot little hands a Rutland gasket that I found at Ace hardware, so I got to install it proxy tonight-thirty sometime. So on we go, and all I gotta do now is get some suggestions for butt / brisket rubs, right now I think bout JJ’s and the Memphis Rib one in the WiseOnes cookbook.

Eggsellent

Chet,
First, congrats to your mom! We have 2 8lb butts on our Egg right now! In the past we've rubbed them with brown sugar and an all purpose rub from our local butcher. Tonight however, we rubbed them with BGE Sweet Maple Seasoning (no brown sugar needed). We cook them low and slow indirect with the plate setter (don't forget the drip pan). Egg temp at 250 until the meat temp reaches about 200 degrees. Then we wrap them in foil, then some towels and put them in a cooler for a minimum of one hour but longer is better (this really helps the meat fall apart - you can actually pull the bone out with no effort).[p]If you're trying to do six 8 pounders, the easiest way is to put three on fat side up, then take the next three and rotate them 90 degrees from the first ones and set them on top of the initial butts. Yes, you can try to use the grid extender, but I have found and heard that the easiest way is to stack them rotated 90 degrees. [p]Good luck and let us know how they turn out. [p]My other advice is to make sure the fire is stable for at least 45 minutes to an hour before you start putting stuff on. Otherwise, fluctuations are hard to catch...[p] Oh yeah, I have found that whether I make one or three, the time at 250 degrees is about 16-20 hours. Depending on thermometer calibration and other factors, your mileage may vary.

Bobby-Q

Eggsellent,
Does anyone else have a little tear from pride in the corner of their eye?[p]It seems like just yesterday when she was fumbling around with a spreadsheet trying to figure out just what would be the best deal and what all she needed to get to make that gift to her Hubbie complete.[p]They grow up so quick these days.

Eggsellent

Bobby-Q,
It's a little scary, isn't it? It's not like I'm obsessed or anything! I might need to seek professional help - at minimum I see an intervention in my future.

Smoked Signals

Chet,[p]IMHO [p]You might be short on meat ... I cooked 24# of butt for a catering event at work the other day. There were only 30 people. If your event is an all day party and eating eggstravaganza ... I would have some chicken breasts or burgers handy. [p]Did you find your rubs? I'm sure there are a few quickies you could make by searching the net.[p]Doug

Unknown

Smoked Signals , it is a covered dish kind of thing as most all our family deals are. Most of the time we have people bring meats like fried chicken or something even though they know we have the meat. With so much great stuff we should have plenty and I already know my brother is going to do 4 whole birds in his Weber. I mixed up enough rub for about half the butts this morning (JJ's and the Memphis one), and will be mustarding and coating them tonight and wrap till I start cooking in the morn at about 9 or 10 and hope that won't make em finish too soon. Thought I might could use a third butt rub, but still not sure. thanks

Bobby-Q

Eggsellent,
Yea, I can see the intervention now...[p]"Ok Molly, we're here to help you, this thing has gotten bigger than you can handle by yourself, we're only doing this because we all love you...."[p]Quick grab those ABTs, you get all the Dizzy rubs, who brought the dolly for the Egg, come on people let's move before Todd gets back.