Ozzy2001 said:
Just use same mop. It's pretty neutral. Not too sweet not too acidic, jazz it up accordingly. Main point being moisture in stored bags released when heating.
smoking Smoking meat for the swim team.
- Thread starter Ozzy2001
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Just use same mop. It's pretty neutral. Not too sweet not too acidic, jazz it up accordingly. Main point being moisture in stored bags released when heating.
Ozzy2001 said:
7.
I've seen your smoked meat before.
If the cannonball is a sport, then use hogleg math. 
wait is that you hogleg?
wait is that you hogleg?
All my hosted events I do 1 lb of meat per person. Looking forward to the pictures!
The cook ahead and vacuum seal works perfectly, did 4 pork shoulders that way for family reunion last year and it was loved by all.
The cook ahead and vacuum seal works perfectly, did 4 pork shoulders that way for family reunion last year and it was loved by all.
The Hot Pepper said:
This is a great call and would be fine for both meats. For the chicken I'd get bone in breasts. They'll be cheaper per lb and more moist finished product.
40lbs of pork is easy, that's like 2 of the cryo packs (two butts in each pack). Can get them from Costco/Sam's/Jetro. 4 Pork butts will fit on your WSM no problem, just rotate them so they all get the loving drippings.
40lbs of chicken is going to be tougher space wise, but they'll cook far more quickly so it evens out. I'd set up the WSM and do the pork butts on that and then cook the chicken in the other smoker. That way you can start your cook by getting the butts on and then switch to chicken. You should be able to finish the chicken, pack it up and then still sleep a lil bit before it's time to pull the pork.
You'll do great dude. Looking forward to the pics.
Are whole chickens an option? That would be much easier and also very easy to pull after the fact 
8 5 lb+ chickens and all set This would also be an easier setup in the WSM and many people do not like white meat so an option for dark and white could be provided and by far the cheapest method.
8 5 lb+ chickens and all set This would also be an easier setup in the WSM and many people do not like white meat so an option for dark and white could be provided and by far the cheapest method. Thanks. Exactly, my plan with the dual wsm's.SmokenFire said:
This is a great call and would be fine for both meats. For the chicken I'd get bone in breasts. They'll be cheaper per lb and more moist finished product.
40lbs of pork is easy, that's like 2 of the cryo packs (two butts in each pack). Can get them from Costco/Sam's/Jetro. 4 Pork butts will fit on your WSM no problem, just rotate them so they all get the loving drippings.
40lbs of chicken is going to be tougher space wise, but they'll cook far more quickly so it evens out. I'd set up the WSM and do the pork butts on that and then cook the chicken in the other smoker. That way you can start your cook by getting the butts on and then switch to chicken. You should be able to finish the chicken, pack it up and then still sleep a lil bit before it's time to pull the pork.
You'll do great dude. Looking forward to the pics.
Already got skinless, boneless. $1.99lb. It's really good chicken too. It's not my money so I'm not worried about the price. I'd prefer some dark and white mixed, but this will probably be a healthier option for those worried about it. This will be 100x better than whatever slop they were going to get too lol.JoynersHotPeppers said:Are whole chickens an option? That would be much easier and also very easy to pull after the fact
Definitely looking forward to pics. What kind of charcoal and wood will you use?
With the ice storm coming the swim meet is cancelled. Lol. They're supposed to make it up next week. So now I'm either still going to cook it tomorrow and vac seal/freeze it for them or I'm just going to keep the meat and freeze it all and we won't have to buy any chicken for awhile. Lol
do your thang!
Seems like a good day for BBQ ... here.
dat Gadgy-spatty, tho ...
