Our Senior Command folks from all the major players on Tinker AFB are having a Progressive Dinner on Saturday. (My wife is a Senior Commander Colonel in the Air Force) There are four food providers, and we drew the main course! Ugh! RSVP's total about 30 people going through the four houses for Appetizers, Soups, Main Course, and Dessert. Includes a three-star, one-star and a bunch of Colonels and their spouses! So the odyssey begins today with me prepping and beginning to cook 28 pounds of Packer Briskets as the primary protein. The Briskets have been split into both flats and points (Deckels). The flats will be sliced and served, while the deckels will be cubed and become burnt-ends with a Kansas City style BBQ sauce. The Briskets have to start today. Tomorrow and Saturday will include fully stuffed Acorn Squash for the Vegetarians, and Maple Butter Acorn Squash quarters for everyone else. Also smashed baby potatoes with tops seared. But today the meat starts.... First picture is the meat trimmed and split. The small piece is a part of one of the deckels that was too big for our purpose and will be cooked as a separate piece. Second and third pictures are after the meat has been seasoned with equal parts Kosher Salt, Black Pepper, and Garlic powder, with a small bit of Onion powder as well. The pics are of the cuts beginning a 3-hour cold smoke in my grill using hickory pellets in the A-Maze-N smoking tubes and trails I use. I'll follow as we get them into bags for a 39 hour, 140 deg Sous Vide bath for the Deckels and 41 hours for the Flats! Busy Busy!! Gotta make the wife look good for the BIG boys!!