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.
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?
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.
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.
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.
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