Name:	Tall Cotton -	Reply
Subject:	Fundraising Cruise
Date:	8/7/2017 9:35:53 AM

Every year for the past 6 years we have done a 3 hour dinner cruise to raise funds for brain cancer research at MD Anderson. One of our dockmates lost his 25 year old son to glioblastoma so we do this in his memory. This year we had between 130 and 140 participants. We raft 6 houseboats together and take a sunset cruise. Usually we serve pulled pork, beans, slaw and dessert. This year I found brisket on sale for $1.67 a pound while we were in Texas for Independence Day. We brought back 8 to smoke and serve for this occasion. Here is what I found that relates to this forum. Brisket yeilds about 70% of it's raw weight, on a good day but count on 60% for a full packer. We fed the 130 cruisers with just under 5 full briskets, averaging about 1/4 pound of cooked meat per head. That was supplemented by 30 pounds of smoked chicken legs and thighs. Since chicken was for those poor souls who don't eat beef I only cooked a smll amount. However, we had only 5 pieces left ove out of 52.

We also served potato salad, cole slaw, baked beans, and rolls. In adition to that we had red velvet cake, cupcakes, banana pudding (the old fashioned kind, not instant pudding) and strawberry pie.

So, for smoked brisket you need 1 pound of raw for every 2.5 people. Chicken id a little better yield. You can do 1/4 chicken per person and be well covered, or break dark meat into legs and thighs and breasts into 1/2's per person and be OK. Both of these will give you plenty for a crowd with a mix of male/female, young/old, big eaters/lite eaters. If you are having the football team over all bets are off!

For the brisket I used a rub of kosher salt, black pepper, garlic powder, and basil. The chickens got salt and garlic only. Both were rubbed and left overnight before smoking with mesquite. The brisket smoked 9-12 hours at 250. The chicken 5 hours at 235 with mesquite.

We raised just over $12,000 on the cruise. Not bad for a 3 hour trip!

Name:	Mack -	Reply
Subject:	Fundraising Cruise
Date:	8/8/2017 8:51:01 PM

Sounds like a success for your group. Congratulations for keeping up the effort.

Name:	Mack -	Reply
Subject:	How Bout WINGS in the MasterBuilt??
Date:	8/8/2017 8:59:56 PM

Just watched a video of wings smoked in the box. Looked very good. He seasoned the wings first with a dry rub in a baggie. Then he preheated to 225. Put the wings on single layer on a rack. Smoked Pecan for @ 30 minutes. Turned them over. Back for another 30 minutes. At that point they looked "toasted" on both sides. He dumped them in a disposable aluminum pan, added a bbq sauce/hot wing sauce. Stir to cover. Back in smoker for 1 hour. Came out looking very nice.

Gonna try that this weekend....

Have you tried wings in your MES???

Name:	Tall Cotton -	Reply
Subject:	How Bout WINGS in the MasterBuilt??
Date:	8/9/2017 8:45:56 AM

Mack, I havent done wings, but have done lots of chicken. My only issue would be the skin. At 225 it will not be crispy like I prefer on wings. This guy's smoking method sounds great. My only adjustment would be to smoke them until done. Then put them on the grill or in the oven on broil or drop them in teh deep fryer for a minute to crisp the skin, and then sauce and serve. Just last night our IT guy and I were talking about wings and this is the method we decided would be best. He is going to try it next weekend for a fantasy football party.