Good evening everyone, hope everyone is enjoying the cooler weather. Wanted to get a few opinions for my backyard wedding I'm also cooking for.
We will have about 50 people and I will be doing pulled pork, brisket, and salmon tacos with good homemade tortillas. I will be smoking 1 packer and 3 bigger shoulders. I have been into competition cooking for a while now and used to a time frame, but this will be my first time cooking for this many people so I want to get it right. Of course, I'll dry brine the night before. I want the meat off by 4 or 5 to be ready to serve by 7ish. My question- what's the longest you have held your meat in a Cambro? I'd like to put everything on around midnight and cook around 250-275 and give it a good 15-18 hours to cook. Shoulder I will not wrap unless the stall is killing me, brisket I may wrap with butcher paper. My worry is everything will get done too early, but I have a feeling since this will be going into tacos it may not be a big deal. I'll have Lexington dip and another sauce to go on the tacos. I got a real Cambro as a gift, so it holds food to temp for a good 12 hours or so. Any input would be greatly approciated!
We will have about 50 people and I will be doing pulled pork, brisket, and salmon tacos with good homemade tortillas. I will be smoking 1 packer and 3 bigger shoulders. I have been into competition cooking for a while now and used to a time frame, but this will be my first time cooking for this many people so I want to get it right. Of course, I'll dry brine the night before. I want the meat off by 4 or 5 to be ready to serve by 7ish. My question- what's the longest you have held your meat in a Cambro? I'd like to put everything on around midnight and cook around 250-275 and give it a good 15-18 hours to cook. Shoulder I will not wrap unless the stall is killing me, brisket I may wrap with butcher paper. My worry is everything will get done too early, but I have a feeling since this will be going into tacos it may not be a big deal. I'll have Lexington dip and another sauce to go on the tacos. I got a real Cambro as a gift, so it holds food to temp for a good 12 hours or so. Any input would be greatly approciated!
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