I am creating this thread to hopefully document the process of smoking for 50 people for a backyard party on Saturday. Right now I have on the menu 2 13-pound briskets, 2 pork butts, 4 racks of ribs and pork sausages.
So far i have the Boston Pork butts in a brine starting at 10pm tonight (Thursday), sorry, no pics yet. I plan to brine them for 12 hours. Stay tuned!
So far i have the Boston Pork butts in a brine starting at 10pm tonight (Thursday), sorry, no pics yet. I plan to brine them for 12 hours. Stay tuned!