A friend of a friend found my Instagram and after recommendations from the aforementioned friends, she offered to pay me to cater her husband's graduation party. The brisket and pork butt were seasoned with course black pepper and course Kosher salt over post oak at around 265 degrees. Originally I was cooking a brisket and chicken quarters for 10-12 people but the party quickly grew to 30. I added a pork butt to the smoker and there was more than enough food.
2 hours in
8 hours in and transferring to covered pans to finish and deliver
After 12 hours of cooking and a little over an hour of rest, we started cutting and pulling everything. The guest dove in before I was able to take any pictures of the smoke rings.
Just a bonus picture of the bourbon and brown sugar chicken that was cooked over a mix of cherry and post oak.
Edited by JonEstrada - 2/9/16 at 12:02am