reheating

I started smoking a 3.8 lb flat today at 2 PM. I usually cook 10-12 lb briskets but thought I'd try this out because I could cook it a lot quicker theoretically. I anticipated it taking 4 - 4 1/2 hours to cook. It took all of 7 hours and got done at 9 PM. It was tender around 195 degrees. It's...

I am going to be smoking meat for my daughters wedding in April 2015. The party size is going to be 100-120. I am planning on cooking about 40 lbs of brisket, 40 lbs of chicken, and 20 lbs of sausage. I am figuring on 1/2 lb of meat per person. In order to do that I will have to cook over a...

Hi, I'm thinking of vending some Q with a pop-up BBQ joint. We've got this event around six times of year where people start pop-up restaurants in our cities. As I have no experience in catering or vending, I have some questions about timetables and whatnot. There is no way I could Q all my...

Brethren. Since I can't be there I would like to ship ribs and pork to the east coast (DC) for my brother on his 40th birthday. Wondering if others have advice for the best process? My initial thought for the ribs is to cook as normal but pull them underdone, wrap tightly in foil with some...