This is in no way my first smoking rodeo, but this is my first time to smoke this much meat at one time. As of right now the plan is to smoke brisket for 200 people, 80 pounds plus. So here is my list of questions:
- How much should I plan per adult / child? (there will also be sides as filler)
- Do I stick to the est of 1.5 hours per pound?
- This is a big smoker with the fire box on one end. Do I need to rotate the meat position so they will cook on the same time schedule?
- They will be in a cooler for several hours. If they get done way early, should plan to lower my temp for pulling them off the smoker? The briskets will be sliced. And if so how much?
I plan to serve them at noon. So I want all the briskets off the smoker my 8am, in time to be at the event.