I am posting under KBQ landed as well. Moderators is this ok?
I need some advice. I am cooking about 80 lbs (5 Briskets) from Snake River Farms for a party Saturday night. I prefer not stay up all night and babysit the KBQ. I am considering:
Smoke 2-3 of the Briskets start to finish on my MAK 2 Star. I will dry brine the night before and use Big Bad Beef Rub. Should I inject? If so low sodium beef broth or Butcher BBQ?
Cook 2-3 with a combination of Sous Vide and the KBQ. KBQ first 4 hours and finish Sous Vide and if so what temperatures? OR Sous Vide and finish on the KBQ? If so what temperatures? When do I bribe? When do I put on Rub?
I need some advice. I am cooking about 80 lbs (5 Briskets) from Snake River Farms for a party Saturday night. I prefer not stay up all night and babysit the KBQ. I am considering:
Smoke 2-3 of the Briskets start to finish on my MAK 2 Star. I will dry brine the night before and use Big Bad Beef Rub. Should I inject? If so low sodium beef broth or Butcher BBQ?
Cook 2-3 with a combination of Sous Vide and the KBQ. KBQ first 4 hours and finish Sous Vide and if so what temperatures? OR Sous Vide and finish on the KBQ? If so what temperatures? When do I bribe? When do I put on Rub?
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