Originally Posted by jbrink01
Price everything by the pound. $10.
Thanks. Thats kinda what I was thinking.
This party may be on a Friday night. I wont be able to take off that whole day. If it does fall on Friday, I'll take off a few hours early to get the smoker going and heat everything back up.
So that leads to another question: How far in advance can I cook a brisket and a butt? I know I should leave the butt intact after the initial cook and then bust up just before serving. But what about the brisket? Keep it unsliced until warmed back up?