Tannehill Kid
Head Chef
I had posted a topic a few weeks back Urgent need advice. Got some very good response in the topic and pm me too. I ended up cooking 100#s of butts and 90#s of briskets. Feed around 200 people and the response I got was very positive. Had a few people ask me for a business card and one has even called me wanting to cater or just cook the brisket for 300 people in about a month. I ended up cooking on my 20x54 Klose pit and the WSM. Cooked all the butts on the big pit and it took 15 hours til the last on came off. I cook briskets flats on the Klose and WSM. Used pecan and red oak on the butts and just pecan on the briskets.
One of the best tips I got was to vacum seal the food and heat it up at the cook site. Man was that a breeze. I would like to thank Gary for all the help and talking to me on the phone. If it were not for you guys it would have been alot harder to pull off. Once again thanks guys and gals.
Preparing the butts
11 butts on the smoker
1 of 3 pans of pulled pork
Briskets on the smoker with a few already wrapped
Food is vacum sealed
This is a pot of the homemade BBQ sauce my wife made for the pulled pork.
This is the cooker and pot I used to heat the meat up.
This is some of the meat after it was heated up and stored in a chest.
One of the best tips I got was to vacum seal the food and heat it up at the cook site. Man was that a breeze. I would like to thank Gary for all the help and talking to me on the phone. If it were not for you guys it would have been alot harder to pull off. Once again thanks guys and gals.
Preparing the butts
11 butts on the smoker
1 of 3 pans of pulled pork
Briskets on the smoker with a few already wrapped
Food is vacum sealed
This is a pot of the homemade BBQ sauce my wife made for the pulled pork.
This is the cooker and pot I used to heat the meat up.
This is some of the meat after it was heated up and stored in a chest.