Morning,
my sister asked me to bbq for her birthday which was awesome so obviously I said yes then she told me there may be over 30/40 people attending!
i have four 7.5lb butts to smoke in my barrel smoker and have read through all of meatheads guidance but wondering what big cooks others have done and if there is any advice?
i think my tactic is to start early maybe 3am to give at least 12 hours before potential feed time, then I’m thinking if I cut them all in half I’ll get more bark and more space in between the individual hunks for air flow and heat? Also the smoker has 2 tiers for grills and the lower one I find cooks quicker so maybe il swap them over when I need to refuel?
also how about sticking a drip pan in the water tray to catch some meat juices I can then pour back on when it’s pulling time?
im sure it’ll be fine but my first big cook so any advice appreciated!
cheers!
my sister asked me to bbq for her birthday which was awesome so obviously I said yes then she told me there may be over 30/40 people attending!
i have four 7.5lb butts to smoke in my barrel smoker and have read through all of meatheads guidance but wondering what big cooks others have done and if there is any advice?
i think my tactic is to start early maybe 3am to give at least 12 hours before potential feed time, then I’m thinking if I cut them all in half I’ll get more bark and more space in between the individual hunks for air flow and heat? Also the smoker has 2 tiers for grills and the lower one I find cooks quicker so maybe il swap them over when I need to refuel?
also how about sticking a drip pan in the water tray to catch some meat juices I can then pour back on when it’s pulling time?
im sure it’ll be fine but my first big cook so any advice appreciated!
cheers!
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