Worried about running out of food at your next party? Here’s a five-hour BBQ plan that delivers juicy pulled pork and brisket without the stress. Plus, plenty of tips for serving it up right.
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When it comes to party planning, the fear of running out of food is real. But according to champion pitmaster Christie Vanover, there’s a fast and foolproof way to serve brisket and pork for a crowd without spending 12 hours at the smoker.
“I’m talking about pulled pork and brisket in only five hours,” said Vanover. “You’ll get real barbecue flavor, and I’ll show you how to serve it up in totally different ways.”
The Meat Math: How Much to Cook
Before firing up the smoker, Vanover recommends planning for about 4 ounces of cooked meat per person. “That’s enough for a pulled pork sandwich or up to four street tacos,” she said.
Because meat loses about 40% of its weight during the cook, she suggests using a conversion of 2.3 servings per pound of raw, trimmed meat. For example, if you’re serving 15 people, you’ll need about 6.5 pounds of raw meat.
“Now if you know your family and friends will chow down on more than one sandwich or four tacos, feel free to double things up, but on average, I find this formula works,” she said.
The Secret: Cube and Braise
To speed up the cooking process, Vanover skips whole roasts and instead cubes the meat into 2- to 3-inch chunks. “We’re not smoking a whole pork butt or brisket,” she said. “Cubing it allows the heat to reach the center faster and cooking it in pans keeps everything juicy and tender.”
She smokes the cubed meat at 275F degrees in half-size aluminum pans. She recommends limiting each pan to about 3-4 pounds of meat. If you add more, it will be too dense and will take longer to cook.
Layer on the Flavor
Vanover seasons her brisket with her Girls Can Grill Brisket Rub and her pork with her Pork Rub. Both are available online and in select stores.
For added flavor during the braise, she pours in half a can of beef consommé for brisket and a blend of butter, brown sugar and maple syrup for pork.
“If you want to go savory with the pork, add green chilies, onion and maybe a splash of orange juice for carnitas,” she said.
Smart Sides and Simple Toppings
While the meat braises, Vanover recommends prepping sides and toppings.
Her coleslaw dressing is made with Miracle Whip, sugar, apple cider vinegar and celery seed, or finely diced celery leaves for a budget-friendly alternative.
For tacos, she keeps it traditional with a mix of diced white onion, jalapeno and cilantro.
“Don’t overcomplicate it with too many toppings,” Vanover said. “Simplicity makes it easier on you and keeps the food line moving.”
Shred and Serve
After about two hours of braising for pork and three for brisket, the meat should be fork-tender. Vanover shreds the meat in a separate pan to avoid sogginess and adds extra seasoning for a finishing touch.
“Depending on how thin you shred it, you can really stretch the portions,” she said. “With 6.5 pounds of pork, you’ll easily get 15 to 16 sandwiches or up to 45 street tacos.”
Vanover suggests serving immediately or keeping the meat warm in a low oven or slow cooker.
“If you’re reheating, a griddle top works great for crisping up carnitas-style pork,” she added.
Final Tips
Whether you’re hosting a backyard bash or a game-day gathering, Vanover says this method is a guaranteed crowd-pleaser.
“You’ve got the numbers, the cooking method and flexible serving options,” she said. “Same meat, different meals. It’s a party win every time.”
