An email and pictures from Man Upper Todd Plunk, making us proud:
Do you ever really need an excuse to BBQ 40 pounds of meat? I didn’t think so! So over the weekend my room-mates and I decided to host a party, invite a few friends and fire up the smoker. When the smoke cleared we ended up with a 14 lb turkey, 12 lb brisket, 8 lb ham, 3 racks of baby back ribs, some venison sausage and even a few veggies.
How does one smoke that much meat, you ask? Start early. Using the measure of an hour/pound for the brisket, we started the grill at 5:30 in the morning and smoked the brisket a good 12 hours, 6 hours for the turkey (use your meat thermometer to get to 175°), about 3 hours for the ham (it was pre-cooked, so we just had to reach about 140°), and about 6 hours for the ribs (perhaps a bit too long) at an average temperature of 200°.
Hope you enjoy the photos, and for those lucky 50 or so people that sampled, give us your comments!