Texstan
Knows what a fatty is.
I've been asked to smoke brisket and pork shoulder (for pulled pork) for a wedding after-party in September. The guest list is not finalized yet, but it's looking like maybe a hundred or so folks. I'm pretty sure that equates to more meat than I can fit in my Traeger Texas (34x19 inch grate) in one go. I can probably do 3 briskets at a time, and perhaps 6 to 8 butts at a time. That may be about the amount I'm looking at, but it will be two smoker-loads. My thought is to do the butts first, since they are going to be shredded anyway, and do the briskets second, timing them so they stay wrapped in the cooler for a few hours before the party. The butts can be reheated either on the Traeger or in the oven. What are your thoughts regarding this plan?
Thanks!
Thanks!