Well, we made it through.....I'm beat. I was up 41 hours straight. We fired up the smokers and began at 2p on Saturday and cooked all 90 pork shoulders and 10 briskets in 20 hours. The shoulders were amazing and the briskets were better than amazing! Everything worked out great. Did the briskets at 275-300* for 6 hours untouched. 8/10 probed like butter, then wrapped them and let them rest in the warmers until they were served. Everyone loved the brisket. The shoulders were good too, but if i had to pick, it would always be brisket. We were busy the whole day. Between keeping up with meat and grilling up Omaha Steaks hamburgers and hotdogs, and overseeing everything. It was a great test in logistics and planning, and how things will eventually go wrong. But, overall it was a blast. Here are some pictures from yesterday.....or Saturday....or.....whatever, it's all the same day to me.
Here is most of the cooking crew, minus a couple:
Me checking the temp on the first batch:
At the event, got caught drinking on the job with another satisfied customer:
Here is the food service area where we were serving to the people:
Over floor picture. The stage with live music is to the right.
Tasty brisket doing it's thing.
Sorry, no money shots. Didn't have time to take a picture of the smoke ring. But, I did have a certified KCBS barbecue judge tell me is was very good and would rank high in a competition. Thanks everyone here for the help. I'm glad my planning in advance worked out. Check out the photos on the web.
http://www.omaha.com/news/metro/thousands-out-to-show-support-for-officer-kerrie-orozco-s/article_f79ba810-1db4-11e5-9d60-4f40c7ce2e35.html