HELP

[Peter_Caldwell]

Putting this out there to all of my friends in smoker world...
A family member, after hearing rave reviews about my pork from Easter, would like me to make nearly 30# of pork and 3 briskets for her daughters high school graduation. Graduation is Saturday. I work. The only day I have between now and then is Thursday. Any pointers or tips? What's the best way to reheat it? Pull when it's done smoking or after it's reheated? Any problems that you see? I wish I didn't have to work, but that's not an option. Any and all advice would be welcomed with open arms.

[Frank_Cox]

The important thing is to make sure and minimize the amount of time the meat is in the 40*F to 140*F range. that is the no zone. you should either hold the meat above 140*F (which does not sound like an option) or keep it below 40*F. i would recommend to bring it to 165*F and seal it up with a food saver (only because i think i heard you mention you had one one time) and then refrigerate it until the day you wish to serve it. then heat it up on the smoker maybe even foil it for a little while to keep it from drying out and bring it to the temp you want.
let's see what tom thinks tho also

[Peter_Caldwell]

Thanks Frank. That sounds like it should work. I'll see what Tom has to say as well. It nice when someone's compliment gets you business, but damn does it suck when it's not easy to work around a schedule. I just hope it turns out. Every eater is a potential future customer. Every future customer means more money for bigger and better builds.

[Smoker Tom]

My vote is cook.it before hand for sure. I have even done um two and three weeks ahead of time. Cook them.like normal, pull um and rest them on a cooler. Once the temps are good then pill um.
I like to pull mine and package them in van bags.o
The reheat is awesome with it I'm the bags.
Just thaw them if they have been frozen and then just drop.the whole.bag in almost boiling water.

When you open the nag and load a big pan, its darn near the same as when you are cooking ii. You can even microwave them.
Sent from myn done them.two and three weeks.a PC36100 using Tapatalk

[Smoker Tom]

I just reread your post and the brisket may be a tough one. Might have to start them after work and get a good 4 hours smoke on them and then take um to the oven that's set on 250.

If you want more bark then do um up the morning of the event on the grill for just a little while. That is if you don't slice it right after you cook it.

I really love doing my larger cooks this way.

Sent from my PC36100 using Tapatalk

[Smoker Tom]

Sorry guys it looks like my spelling guesser has picked a few wrong words. Lol. I just tried to edit it but it looks like I will have to wait until I get home to fix it.

Sent by PoorKidzBBQ using Forum Runner

[Peter_Caldwell]

The meat has arrived. All 42.48 lbs. of it.

[Peter_Caldwell]

Doing the brisket on two levels. Always a good feeling when there is too much meat for a single layer.

[Peter_Caldwell]

An even better feeling when not only do you need a second layer, but a second smoker.

Pork on at 08:45
Beef on at 09:15

I'll try to post times and temps throughout the day.

Keep your fingers crossed. This is my first smoke with meat on someone else's dime.

[Peter_Caldwell]

10:15

Pork
79*
215*

Beef
93*
206*