Okay I've got 2 brisket cooks to do 2 days apart.
Now I'm considering doing 2 cooks as I have the time to do the L&S twice.
If I do this I'm gonna be one tired puppy as the one is a lunch meal and the other is a dinner meal.
Now the first is for family, about 22 people, and the second is for the local Rotary Int. group.
Now the people from Rotary have heard how good my brisket is and are lookin forward to it. Also this will be a judgment for me doing Q's for them in the future at other gatherings. Which will be paid for events.
If I do both at the same time, how would you guys/gals go about cooling it fast enough and what would be the best way to reheat a whole packer and keep the bark and flavor as well as not dry it out?
IMBAS Certified MOINK baller
Michigan Custom Cue "Serving those that have served us"
There is NO Secret Squirrel Society