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So I got a WSM...

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10 hours ago, Gil Bang said:

those look fairly firm.  

 

Were they tender?

They pulled back with tongs in the middle and had a pretty good bite.  If I'm honest, they probably could have used another 45 minutes or so, but one of the kids had basketball practice and so on.  I tend to err on the side of slightly firm versus falling apart mess.  So I wasn't unhappy.

Pork ribs have always been a work in progress for me.

Edited by dcbc

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So I volunteered to make briskets for my niece's graduation party. They estimate about 100 people maximum (capacity of the venue). How many briskets should we purchase? I've only ever made 2 briskets at a time on my WSM but this time i'll use my father in law's big offset that can fit a whole bunch of them at a time. The food should be served after 4 or 5. What's the best plan on when to try to have them finished? How to hold them? Rotate them within the large smoker so they don't dry out or cook faster near the fire? 

I'm guessing I should try to have them done early that morning so they can hold in a huge ice chest wrapped in foil for several hours? Should I leave them whole and then we (or some other people) slice it on-site or should I slice them all and have them in big metal foil pans just ready to serve? I'd be concerned about them possibly drying out if I go this route but it would help in case we don't have people or time to slice on site.

There will be bbq beans and rice as sides. Crawfish outside.

Any general tips for feeding a lot of people is appreciated!

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1 hour ago, dad said:

So I volunteered to make briskets for my niece's graduation party. They estimate about 100 people maximum (capacity of the venue). How many briskets should we purchase? I've only ever made 2 briskets at a time on my WSM but this time i'll use my father in law's big offset that can fit a whole bunch of them at a time. The food should be served after 4 or 5. What's the best plan on when to try to have them finished? How to hold them? Rotate them within the large smoker so they don't dry out or cook faster near the fire? 

I'm guessing I should try to have them done early that morning so they can hold in a huge ice chest wrapped in foil for several hours? Should I leave them whole and then we (or some other people) slice it on-site or should I slice them all and have them in big metal foil pans just ready to serve? I'd be concerned about them possibly drying out if I go this route but it would help in case we don't have people or time to slice on site.

There will be bbq beans and rice as sides. Crawfish outside.

Any general tips for feeding a lot of people is appreciated!

If it's only brisket, I'd guess about 5 in the 12-15 lb range would get you some leftovers.  I'd throw a bunch of sausage on the pit, too, just to fill things out. 

Slice on sight at serving time.

 

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I ballpark 20 people per brisket, based on past discussions and guidance here. Agree on throw some sausage on because sausage. Add an extra brisket and have a food saver handy for leftovers is also a good idea imo.

 

Somebody can check my math: 13.5# avg per brisket * 0.6 yield * 5 briskets = 40.5# brisket 

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