OOMPDADDY
Found some matches.
Hello,
I have been doing research on opening my own BBQ joint and I have a specific question about cooking. I want to do Kraft BBQ where you can smell the smoke and cooking from down the street. What are some of the best processes for cooking brisket where you don’t have to be up all night or hire someone to man the pit from 10 pm till 7 am? Is there a way to cook Brisket’s in the pit in the afternoon till close and then finish them in some kind of oven that will cook slow till the morning and hold with preserving a good bark? Is the only option to hire someone to cook overnight? I know there are some local BBQ spots in town but you can’t smell the BBQ I’m guessing them have electric smokers they let go over night but they don’t produce a great bark or smoke ring... Any insight would be appreciated.
Thanks, Matt
I have been doing research on opening my own BBQ joint and I have a specific question about cooking. I want to do Kraft BBQ where you can smell the smoke and cooking from down the street. What are some of the best processes for cooking brisket where you don’t have to be up all night or hire someone to man the pit from 10 pm till 7 am? Is there a way to cook Brisket’s in the pit in the afternoon till close and then finish them in some kind of oven that will cook slow till the morning and hold with preserving a good bark? Is the only option to hire someone to cook overnight? I know there are some local BBQ spots in town but you can’t smell the BBQ I’m guessing them have electric smokers they let go over night but they don’t produce a great bark or smoke ring... Any insight would be appreciated.
Thanks, Matt