Wow, it's tough trying to decide which category to post this in. Hope this one is OK.
Actually did this on Thursday night, but can't seem to edit the thread title...
Had some fun yesterday and last night. Friend of a friend needed some food cooked up. Last minute, urgent request kind of deal. The rain and wind made it that much more fun. :shock:
2 cases of choice briskets (13 of 'em), 9 racks of ribs and 30lbs of sausage...
Getting setup.
Getting ready to open up the briskets.
Rubbed and on the pit. I put the bigger hunks of trimmed fat on the upper shelf to kind of baste the beef below.
About 4 hours in. Cooking them a bit on the hotter side at 275° to speed 'em along.
I've never seen this much foil in my pit! Wouldn't normally wrap 'em, but I was working against a time line and gotta make room for the ribs soon.
Some of the smaller briskets are done and put in the cooler to rest, moved the rest around to make room for the ribs.
All of the briskets in the big Igloo marine cooler to rest for a couple of hours covered with towels.
Last pic I have. Sausage is on, ribs are about done.
Got too busy for any more pics, but I separated the flats and points. Put the points back on the pit while I sliced the flats ribs and sausage. I then chopped all of the points, got everything panned up and delivered for the 11:00am lunch... I think I'm so tired of BBQ now that I probably won't even fire the pit up again until at least Sunday! :)
Actually did this on Thursday night, but can't seem to edit the thread title...
Had some fun yesterday and last night. Friend of a friend needed some food cooked up. Last minute, urgent request kind of deal. The rain and wind made it that much more fun. :shock:
2 cases of choice briskets (13 of 'em), 9 racks of ribs and 30lbs of sausage...
Getting setup.
Getting ready to open up the briskets.
Rubbed and on the pit. I put the bigger hunks of trimmed fat on the upper shelf to kind of baste the beef below.
About 4 hours in. Cooking them a bit on the hotter side at 275° to speed 'em along.
I've never seen this much foil in my pit! Wouldn't normally wrap 'em, but I was working against a time line and gotta make room for the ribs soon.
Some of the smaller briskets are done and put in the cooler to rest, moved the rest around to make room for the ribs.
All of the briskets in the big Igloo marine cooler to rest for a couple of hours covered with towels.
Last pic I have. Sausage is on, ribs are about done.
Got too busy for any more pics, but I separated the flats and points. Put the points back on the pit while I sliced the flats ribs and sausage. I then chopped all of the points, got everything panned up and delivered for the 11:00am lunch... I think I'm so tired of BBQ now that I probably won't even fire the pit up again until at least Sunday! :)