So right now i have a small upright webber smoker which is ok for small stuff like roasts. However I have access to a char broil smoker with a side box that a friend owns. My question is that in August I plan on smoking a couple briskets and pork butts for my sons grad party, will probably be feeding around 100 people, maybe more.
My preference is mesquite, and while i have smoked a little and have had it turn out really good, any suggestions for smoking this amount of meat so it is fall apart tender for sandwiches?
I am new to this, but have fast learned the importance of maintaining the "ideal" temp,(as my smoker doesnt have an actual temp thermometer), i used a meat thermometer to check internal temps at various points thru smoking. Also understand the concept of brining and spritzing the meat, but like i said, just want to make sure that this all comes together with out any problems and that all the meat comes out fall apart tender and juicy.
Thanks in advance to anyone who replies.
-G Pa 2 1