Need some help with timing cook for party.

[athenstiger]

We're having a graduation party for my son and 4 of his friends in a few weeks, and I will be smoking some butts and chickens for the food. I'm trying to do 4 butts and 4-6 spatchcock chickens on a 590. If the party is at 5pm on Friday, how can I ensure my meat is ready and fresh in time for the celebration? Thanks for any advice and help!!

 

[Motodad1776]

You're not getting all that on a 590 at once, have news for ya. I recommend smoking up the pork a day or 2 in advance, pull it and put in fridge, warm it up in the oven at 175F slowly in deep dish aluminum pan covered for about 5/6 hours and you are good to go, then focus on the chickens and serve them fresh off the smoker. I pre cook pork butts all the time for a gathering, and when warmed up slow like that........it's amazing and good as right off the smoker.

 

[Roaniecowpony]

I'm with Motodad. I always do pulled pork ahead of time. I'm not one to make the preparation/cooking the event, but rather then meal.

I'd recommend warming the pulled pork on the smoker, by adding some rub and moisture (pork or chicken broth or just water or sauce if you like that). You can hold the heated pork in a cooler wrapped in towels. I use disposible aluminum trays to hold the pulled pork.

You can also smoke the spatched chickens ahead of time, then grill them for the event.

 

[SmokeOCD]

You’ll be up late the night before anyway so I’d put the pork on Lo around midnight, bump to 225 around 3am pulling the pork off around 3pm. Pull it and place in warm oven or warming trays. I’d do thighs personally at 400 and chicken is done in an hour. Pull it off, shower and change for the party.
Were you going to do something cool with the whole chickens, or break them down to 8pcs like normal?

 

[Motodad1776]

OP hasn't been back since........

 

[SmokeOCD]

Probably my fault, I questioned what he was going to do with spatchcocked chicken.

 

[Jim6820]

I’m always puzzled when this happens. Was it a bot post, or did the OP not get the answer he wanted? With the amount of detail in the post, I doubt it was a bot, but you never know.

While we can be a tell-it-like-it-is bunch on occasion, I’ve never felt it was done in a demeaning way that should scare someone off. If you’re still hanging around, @athenstiger, we’d love to hear from you. There’s lots of cooking/grilling/smoking knowledge here on the forum and we enjoy sharing it.