The meat is in and doing things I haven't before.

[holehogg]

The meat has met the cooker. Started the cook at 12h30 pm today without any hiccups besides serving a rather bland Mac & Cheese to my lunchtime eaters. Me and my mind were on the prep for the smoke and that absorbed all my concentration. No stress they are a very forgiving bunch. Think most of them assumed the smell coming from my wagon was their meal cooking. I have promised them in the coming week I will be doing PP for them, that may have played a part in their forgiveness. Cooking at a higher 245 for the first time and the cooker is holding temp between 115*C and 118*C. The 2 butts are at 63*C and the Brisket @ 66*C. I have decided to wrap when I hit the stall another first for me. I plan on unwrapping sometime before IT target temp of 203F and going naked until probe tender.

Smoke signals (and smells) from the wagon.

[DogFaced PonySoldier]

Looks awesome! So you are doing this cook for serving tomorrow, or what? Or is this a practice cook?

I can't imagine doing smoked meat for a crowd at lunchtime for sale. I mean the stress... this stuff can be so hard to predict when it's going to be done, etc. Well... I've not wrapped but once, so I guess wrapping probably helps predict things a bit better.

Good luck, and more details on what you've got going on?

[holehogg]

This cook is for a Birthday Party tomorrow. I serve 40 meals to truck technicians every lunchtime as well as sell to other customers throughout the day. I have served them PP once before and they constantly asking for me to serve it again. I'm able to get class A butts @ R49 / Kg at the moment hence the promise to have it on the menu next week.

[Donw]

Just wanted to say how much I have enjoyed reading about your journey in BBQ, and appreciate how much you you have grown in constantly challenging yourself and overcoming the problems that creep up. Well done.

[holehogg]

Thank you for the kind words. I'm loving the journey and everything that entails smoking. Only wish I have is there were more interest in SA. We stuck on BRAAI-ing only.