Birthday Challenge

[Paul Case Luca]

Now I have been thinking based on the recent challenge.... I am inspired!!!

We have a good sized birthday bash coming up ... About 45 people.

I am thinking of doing three meats but not certain temp and time for this volume.

Pork shoulder
Brisket
Whole chicken

Am thinking to target all to be ~8 lbs. each.

If I do that at 225 and having that much meat in there... How much time should I allow? Should I start them all at the same time? I'd like to do pulled pork and pulled chicken... Then cube the brisket.... All for picnic sandwiches.

Thoughts?

 

[DivotMaker]

Hmmm...there's definitely a challenge, Steve!  OK, let's break it down.  The pork butt and briskie are going to cook about the same (225 for however long, with a stall).  The wildcard here is the chicken.  By the way, where are you going to find an 8 lb chicken?  I thought we raised them big in Arkansas, but, damn! 

So, the chicken is the oddball.  The chicken should only take about 4 hours, so you may have to pull/wrap/rest early to make it all work.  Done chicken will pull, slice or just eat...doesn't matter.

Also, if you want to cube the brisket for burnt ends, you'll need to pull it at 175, but more is OK.  The butt will be the holdout in this scenario!

Timing?  Allow up to 2 hours/pound for the pork butt.  The brisket shouldn't take long (I'm assuming a flat, to 175 internal), maybe 6-7 hours?  The chickens are inconsequential in this exercise....When they're done (165 IT), pull them out!  If I were doing this challenge, I think I would place the probes in the butt and chicken (assuming 2 thermometers), follow the above guidelines.  Of course, I could be wrong! ???

 

[Paul Case Luca]

That seems like a good head start... I have to get prepped.

 

[DivotMaker]

Eat your Wheaties, Steve...sounds like you're gonna need them!

 

[rickne]

I would do a packer brisket, if for no other reason than you have an excuse to.

ONE 14lb Packer brisket
TWO 7lb Butts
TWO 5lb Chickens

Should be plenty of meat with plenty of left overs.

My guess is the butts will take longer than the brisket, depending on what Internal temps you shoot for.  Tony is right about the Chickens. 

I'd focus on the butts and brisket and try to take them out 4-6 hrs prior to the party and hold them.  You might want to consider separating the flat and point at some point during the cook.  When they are all finished, get the chickens done.  You can always crank up the heat on the chickens to finish them if you are short on time.  I'd also consider doing the chicken cut in parts.  It will be easier and likely faster...  at least it's easier for me.

 

[swthorpe]

A 5# chicken would need about 4 hours, so an 8# chicken will probably go 5.5 hours or so.    The rest of the meat will go much longer. 

 

[DivotMaker]

Rick has great advice about the chickens.  Splitting them, or even spatchcocking them will definitely speed up the cook.  I think he's right about saving them for last.

 

[benjammn]

I did a spatchcocked turkey on thanksgiving and it went way faster than whole. that might help to get things done in a better time frame

 

[rickne]

Split it or just do parts.  I'd probably do legs and thighs (skin on)