I have a catering event this week and will be spending the day in the smoke with these fellas. First time doing whole briskets. I usually just do the flats but I figure that I will keep some of the point for chili this winter :biggrin: .
Four butts and two briskets
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Bill The Grill Guy www.billthegrillguy.com
"Life, it's what you do between meals."
Looking good there Bill. Good luck to you on your first gig. It will be over before you know it. Then you'll say, What was that? !
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Team Gruber Mister BBQ
KCBS Citified Judge 8282
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Well, the meat went on at 7am. Hope to have everything off by 6pm. I figure about 11 hours on the packers?
Our fireman’s fair starts tomorrow and I have to get my cook shack in order tonight. I am doing polish kielbasa with grilled onions and peppers on my gas burner :biggrin: as well as onion rings in the deep fryer.
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Bill The Grill Guy www.billthegrillguy.com
"Life, it's what you do between meals."
=D> The butts hit 165 at 2:30 and the briskets just hit the 165 mark. Seperated the point and flats and foiled them with a special sauce to take them to 190. The points I put back on to get some burnt ends :faint: .
I'll post some pics of the finished products.
__________________
Bill The Grill Guy www.billthegrillguy.com
"Life, it's what you do between meals."
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