- Joined
- Aug 25, 2007
- Location
- Charleston, SC
If you were making pork and brisket for a large (relatively for me) group of people that you expect to eat over a longer (again relatively) period of time how would you keep the pork and brisket after it is done until ready to eat?
I will be smoking butts and brisket over the next two weekends for many of the same people. The second weekend is what I am more concerned about as it is more people as well as a longer overall eating time.
I play pipes with the Charleston Police Pipe band and our grade II competition band does not compete at the Charleston Highland games but our two lower grade bands (Grade IV and V) do. For the past two years I have done BBQ for the entire group as we are all out supporting the two lower bands and all the solo competitors. The day of the games, because of various band and solo competitions, etc. I expect the roughly 60+ people to belly up for the grub from about 11 AM on up to about 6 PM.
In the past I have done only pork and that seems to have a higher tolorance for staying in the smoker over a longer period of time so I can pull out one but at a time. I would prefer to have all the brisket done as I do not know how fast that will go not having done it for this group before.
I will be smoking butts and brisket over the next two weekends for many of the same people. The second weekend is what I am more concerned about as it is more people as well as a longer overall eating time.
I play pipes with the Charleston Police Pipe band and our grade II competition band does not compete at the Charleston Highland games but our two lower grade bands (Grade IV and V) do. For the past two years I have done BBQ for the entire group as we are all out supporting the two lower bands and all the solo competitors. The day of the games, because of various band and solo competitions, etc. I expect the roughly 60+ people to belly up for the grub from about 11 AM on up to about 6 PM.
In the past I have done only pork and that seems to have a higher tolorance for staying in the smoker over a longer period of time so I can pull out one but at a time. I would prefer to have all the brisket done as I do not know how fast that will go not having done it for this group before.