Long time no post, finally warm weather again. We are getting married in July and I'm smoking most everything in advance and turning everything over to a chef friend for final prep. Here is the plan, partially done to date. I will post further as we complete this out and let everyone know how it turns out:
14lbs smoke cheeses
4 packer briskets
4 pork shoulders
8 roasting chickens
TBD peach baked beans
TBD mac & cheese
Numerous other items for the meal
Here was the cheese smoke now vac packed and resting in the reefer:
Post-smoke w/Pitmaster's Choice:
Vac packed and to the reefer!
Starting with briskets first. Four prime grade from Costco smoked with hickory and cherry, flats will be sliced and points pulled. I am only taking flats to 175 and points to 185 as they will need a reheat:
Moving on to the pork shoulders today, 4 of them at 8 pounds a piece. These will be pulled, vac packed and froze. The briskets above were frozen whole. Pork will be smoked with Pecan and Apple.
Four pork butts in progress. Chicken coming up with Chef JimmyJ's brine:
Still a long way to go, any tips/tricks would be appreciated!