OK, here's what's happening...
I got a gig to cook for our church anniversary on Sunday. My partner is making grilled teriyaki chicken and I am smoking 8 briskets. My plan was to go down to Sami's on Saturday and smoke them all and just warm them up on Sunday. When I got back from the bash, I found out I am working Saturday and I am off today.
Most of you have seen my smokers and know that there is no way I could smoke 8 briskets at a time. So here is my plan, I am going to smoke the briskets 4 at a time today for about 7 hours each. Then I will spray and wrap them and take them to the Moose lodge to store in their walk-in cooler until Saturday evening when I get off work. Then I will put them in the oven to finish them. Slice them and warm in chafing dishes to be ready for Sunday at noon.
Any tweaks anyone care to offer?
I got a gig to cook for our church anniversary on Sunday. My partner is making grilled teriyaki chicken and I am smoking 8 briskets. My plan was to go down to Sami's on Saturday and smoke them all and just warm them up on Sunday. When I got back from the bash, I found out I am working Saturday and I am off today.
Most of you have seen my smokers and know that there is no way I could smoke 8 briskets at a time. So here is my plan, I am going to smoke the briskets 4 at a time today for about 7 hours each. Then I will spray and wrap them and take them to the Moose lodge to store in their walk-in cooler until Saturday evening when I get off work. Then I will put them in the oven to finish them. Slice them and warm in chafing dishes to be ready for Sunday at noon.
Any tweaks anyone care to offer?