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My biggest trouble at the moment would be establishing a production system. There are a lot of technical details that I need to hash out. Intuitively, as well as supported with comments from this site, going the traditional backyard style of smoking would be really labor intensive and incur a...
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The number of guests has increased significantly so it looks like having 45 lbs of brisket before cooking won't be over kill. I plan on picking them up on Wednesday when the specials are released. I plan to vacuum seal them after they rest for a while. My room mate is taking...
Thanks for the advice Rodriguez!
I will make sure not to get too much brisket in that case.
What about cooking the ribs for 5-6 hours unwrapped makes it appealing to you? I only ask because I haven't tried that particular method.
Howdy,
I'm prepping for a party my family is throwing labor day weekend. I don't have an exact head count, but I think 30 mouths is a reasonable estimate. I'd like to serve brisket and ribs at 2:00pm. If there's room to squeeze in a fatty and the temps and wood workout, I'd like to try one of...
You mean quiet right?
I must say, this forum in particular has an excellent selection of smiley faces.
I like this guy in particular: He's really enthusiastic.
Thanks for the warm welcome as well. I've been browsing for some time and figured, "One more forum won't hurt."