So, I was asked to help do a huge community bbq for about 400 people. It is TONIGHT
the basics...
we are cooking with wood, open fire style on a unit kind of like this one:
So, I wasn't in on the planning process, and the people who were are noobs.
we have ten, 10 lb bone in shoulders with all the fat trimmed off.
I am not able to dry rub them until about an hour or so. Also, they are still 75% frozen.
We cant set up our BBQ until 3am and we are to start serving at 11am.
I figure we have 6 hours at most cooking time, since it will take a bit to set-up, get fire going, and resting time, plus time to pull it afterwards.
I think they figured they could jack up a blazing fire and cook it in about 5 hours, since they are noobs to smoking.
This is the time frame I have to work with, no substitutions.
Any advice? I told them they will likely have to slice the meat, since I figure it will be too tough to pull after only 5-6 hours cooking time.
How hot should we aim for? 225-250 is out the window I think.
Any help would be VERY appriciated.
Thanks
Dave
the basics...
we are cooking with wood, open fire style on a unit kind of like this one:
So, I wasn't in on the planning process, and the people who were are noobs.
we have ten, 10 lb bone in shoulders with all the fat trimmed off.
I am not able to dry rub them until about an hour or so. Also, they are still 75% frozen.
We cant set up our BBQ until 3am and we are to start serving at 11am.
I figure we have 6 hours at most cooking time, since it will take a bit to set-up, get fire going, and resting time, plus time to pull it afterwards.
I think they figured they could jack up a blazing fire and cook it in about 5 hours, since they are noobs to smoking.
This is the time frame I have to work with, no substitutions.
Any advice? I told them they will likely have to slice the meat, since I figure it will be too tough to pull after only 5-6 hours cooking time.
How hot should we aim for? 225-250 is out the window I think.
Any help would be VERY appriciated.
Thanks
Dave