Hey Guys n Gals,
I am the go to backyard BBQ for just about everyone I know. My Q has only gotten better since finding this forum. I have a wedding that a cousin asked me to cook 5 briskets for as well as my own engagment party at the same time which I am doing 4-5 briskets myself. I have never cooked more than 2 briskets at the same time and it allows me to pay close attention to everything I do.
Obviously I am a little nervous because 200 people total will be eating this as the main meat and its a LOT of pressure. If I screw it up I have a lot of people eating crap. Now I have never had a really bad brisket but obviously some come out better than others.
I need advice on mass producing these big slabs of meat. I have my large offset custom so I can do all the briskets without a problem. Any advice on injecting is welcomed. I need this to be a success or its my ass!!! Lol. Pour the knowledge on me please. :help:
I am the go to backyard BBQ for just about everyone I know. My Q has only gotten better since finding this forum. I have a wedding that a cousin asked me to cook 5 briskets for as well as my own engagment party at the same time which I am doing 4-5 briskets myself. I have never cooked more than 2 briskets at the same time and it allows me to pay close attention to everything I do.
Obviously I am a little nervous because 200 people total will be eating this as the main meat and its a LOT of pressure. If I screw it up I have a lot of people eating crap. Now I have never had a really bad brisket but obviously some come out better than others.
I need advice on mass producing these big slabs of meat. I have my large offset custom so I can do all the briskets without a problem. Any advice on injecting is welcomed. I need this to be a success or its my ass!!! Lol. Pour the knowledge on me please. :help: