I pre-cook brisket, pork butt and ribs when I do festivals and even parties. I smoke them for about 2.5 hours at 225 then immediately refridgerate them. Then I put them in the smoker on site at about 300 for about an hour and finish them over a charcoal grill and cut to order basically. I keep them in a hot box and do them in batches...... What kind of equipment are you going to have there?
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