South Butte Slim
Knows what a fatty is.
- Joined
- Feb 3, 2011
- Location
- Chico, CA
With the help of a crew we have been cooking BBQ suppers for 300 kids in our community every Friday for the past two months. This is our last Friday and we are cooking 160lbs+ of pork shoulder and one 20lbs brisket. The shoulder is for the kids the brisket is for our staff that have been working providing supper everyday during the last two months.
We start cooking the pork at 3am on my shirley so we can plate by 330pm. If I start the brisket at 3am and wrap at 165 will we be ready to eat at 5pm? Not sure how long the cook will go after its wrapped. Was thinking I could start the brisket earlier on my drum if we need more time. What do yall think can I get a 20lb brisket cooked in 13 hours? We usually cook around 250 to 300 degrees and will wrap in butcher paper. Any help would be appreciated.
We start cooking the pork at 3am on my shirley so we can plate by 330pm. If I start the brisket at 3am and wrap at 165 will we be ready to eat at 5pm? Not sure how long the cook will go after its wrapped. Was thinking I could start the brisket earlier on my drum if we need more time. What do yall think can I get a 20lb brisket cooked in 13 hours? We usually cook around 250 to 300 degrees and will wrap in butcher paper. Any help would be appreciated.
