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20 Briskets and 150lbs of Sausage

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  • texastweeter
    Club Member
    • Jul 2017
    • 2938
    • Republic of Texas

    20 Briskets and 150lbs of Sausage

    Just got nominated to cook the food for our towns annual fall festival hosted by our church. Will be cooking 20 packer briskets, and 150lbs of smoked sausage. Will be an interesting cook, and by far my largest to date (I cooked 15 PB a while back for one of our town events). Will be September 4th. Ill keep you updated.
  • Spinaker
    Moderator
    • Nov 2014
    • 10973
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Sounds like a great endeavor. We would love to see the set up you will be using to tackle this BBQ mountain.

    Comment

    • texastweeter
      Club Member
      • Jul 2017
      • 2938
      • Republic of Texas

      #3
      correction, November 4th. My wife will photo document. Using a custom trailer from PittMakers in Houston Texas.

      Comment

      • tbob4
        Charter Member
        • Nov 2014
        • 2511
        • Chico, CA
        • BBQ's
          _____________________
          California Custom Smokers Intensive Cooking Unit
          California Custom Smokers Meat Locker
          Santa Maria Grill
          Vision Grill

          Beer
          _______________________
          Sierra Nevada IPA

          Wood
          _______________________
          Almond
          Oak
          Madrone
          Cherry
          Peach
          Apple

        #4
        How long is the festival? Are you cooking multiple days or are you having to handle that task for a single day event? Either way it sounds like a ton of fun and a lot of work.

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          Single day... They buy plates the day of the auction. I will probably sell some of my rubs in the auction for chairity as well. figure its a good time as people are eating it (assuming they like it, last time they LOVED it and tried to get me to cater partys and events,lol)

        • tbob4
          tbob4 commented
          Editing a comment
          Great job. I am looking forward to photos when the event comes.
      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1585
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #5
        Super cool!!!!!! Pics the whole processs, please.

        What smokers on that trailer?
        vault?
        sniper?
        magnum sniper?

        Comment


        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          I have not tried to stuff my vault full. Are you planning to put all 20 on at once, or do two rounds of briskets?

        • texastweeter
          texastweeter commented
          Editing a comment
          I have stuffed it a few times with butts and ribs. it extends cooking time quite a bit. I have to find a way to get both trailers there. or may do some on one of the grills. ill figure out the logistics the closer get.

        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          I hear you on the need for more cooking room! Nothing like a project to push us to innovate the process!
      • kmhfive
        Club Member
        • Mar 2017
        • 2988
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
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          Pit Boss 820 (Retired)
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          Maverick ET-733
          Fireboard
          Home-brewer

        #6
        Wow! Sounds like loads of fun. Good luck and don't forget the pictures!

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5389
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks), named Pretty Baby
            Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
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            Adrenaline BBQ Company Gear:
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            Shun Classic Series:
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          #7
          I'm clicking on "follow" for this topic. I want to hear how it turns out. Sounds like a lot of fun in the making.

          Kathryn

          Comment


          • andy.wpg
            andy.wpg commented
            Editing a comment
            +1 VERY interested in the pics!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            Ditto. I'm have BBQ envy as im mostly grilling these days. So jonesing for low n slow pork.
        • FireMan
          Charter Member
          • Jul 2015
          • 8229
          • Bottom of Winnebago

          #8
          I don't think we have to remind you TT but, no pics didn't happen. Some here are saying "sounds like" & "wait to hear", no, no, no. You SHOW or no go. Das it!
          Last edited by FireMan; August 28, 2017, 06:10 PM.

          Comment

          • CaptainMike
            Club Member
            • Nov 2015
            • 2677
            • The Great State of Jefferson
            • 24X40 Lone Star Grillz offset smoker
              Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
              Old school big'ol Traeger w/Pro controller (Big Tex)
              2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
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              20 x 30 Santa Maria grill (Maria, duh)
              Bradley cabinet smoker (Pepper Gomez)
              36" Blackstone griddle (The Black Beauty)
              Fireboard
              Thermoworks Smoke and Thermapen.

            #9
            That sounds like fun.

            Comment

            • ecowper
              Founding Member
              • Jul 2014
              • 3651
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #10
              That's a lotta meat brother ..... have fun .... and, like everybody else said, pictures or it didn't happen!

              Comment

              • texastweeter
                Club Member
                • Jul 2017
                • 2938
                • Republic of Texas

                #11
                The rig.
                Attached Files

                Comment


                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  That's still pretty efficient. And thanks for the righteous denial on the aforementioned bottle. We all saw it and were hoping it wasn't so! However, I do keep one or two around to impress the little ones with my "Boy Scout Skills" when building a campfire.

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  It works fantastic as a grass killer, or burning out old mesquite stobbs.

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  yeah, one full chimney will heat the vault to 225, and keep it there for about 2 hours, and then I miserly add brikets or wood from there.
              • DWCowles
                Founding Member
                • Jul 2014
                • 9702
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                #12
                Keep the pics coming

                Comment

                • Craigar
                  Founding Member
                  • Jul 2014
                  • 1115
                  • Papillion, NE
                  • * - Weber 26.75" OTG
                    * - Weber 22.5" Premium cloaked in Crimson
                    * - Slow 'N Sear
                    * - Smoke E-Z - 26.75" (The Grain Silo)
                    * - Lodge Sportsman Grill
                    * - Weber Rapid Fire Chimney Starter
                    * - Thermoworks ThermoPop
                    * - Thermoworks Dot
                    * - iGrill2 - 4 probes
                    * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                    * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                    * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                    * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                    * - Current butchers: Just Good Meats & Fareway Foods

                  #13
                  I can't wait to see that bad boy in action!

                  Comment


                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    it is heavy as sin though, lol. our suburban handles it pretty well.
                • texastweeter
                  Club Member
                  • Jul 2017
                  • 2938
                  • Republic of Texas

                  #14
                  Getting closer, will be making rub and sauce next weekend. Ill make a sweet Kansas city style sauce for the infidals, some mop sauce for people like me, and one of my sweet heat sauces for the ones that like to feel it for hours.

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2938
                    • Republic of Texas

                    #15
                    Update, I learned today that not only did they buy select briskets, they are frozen... Thinking I am going to have to inject the heck out of them to keep them moist. My injection will be Beef broth intensified with home made aus jus, and better than bullion, along with Worcestershire sauce a little sugar, salt, and MSG. Ill go back behind with some canola oil and inject the flat again. Ill pull around 150ish (I know its early but I don't want to loose much moisture) and add 1/4 cup of injection to foil when I crutch along with some parkay squeeze butter. After it hits probe tender, towel it and slow cool it in a cooler. I am worried the bark will suffer. Maybe put it back in the pit after the crutch to tighten it back up. Not sure yet, any ideas, suggestions, or critiques?

                    Comment


                    • Thunder77
                      Thunder77 commented
                      Editing a comment
                      Is it possible for you to get one early, to try a test run? That would be my ideal scenario.

                    • texastweeter
                      texastweeter commented
                      Editing a comment
                      about to inject and dry brine the test run tonight.

                    • Troutman
                      Troutman commented
                      Editing a comment
                      Fairly complicated injection. One ingredient you might want to consider is some form of sodium phosphate in your brew. Gives great results and retains moisture.

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                  2021 Meat-Up In Memphis Canceled

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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