Brian Johnson
TVWBB Pro
I've got an annual event coming up for which I have been providing bbq for the last couple of years. So far I've done (poorly executed) pulled pork, spare ribs (SLC), bbq beans, and hot dogs for the kids. I'd thought about doing a brisket this year but a good number of the guests don't eat beef and that's a big expensive cut of meat to "waste" on people that won't enjoy it.
I'm still trying to figure out what I'm going to cook, but my last idea was to do pulled pork and pulled/shredded beef (inspired by this recipe) and to have buns and tortillas available on the buffet. The problem with this idea is that I smoke the beef and pork with completely different woods. I figure I have a couple of options:
1) Smoke one meat in the WSM and the other in the OTG
2) Smoke both meats separately in the WSM (i.e. pork on Saturday, beef on Sunday), store each and reheat for the party
The other choice, is to do a marathon cook with time between meats to add more fuel (if needed) and "swap out" the smoke wood.
The party starts at like 11 am and I'm kind of one of the hosts so I probably shouldn't be so exhausted from cooking that I can't socialize. This is why I'm leaning away from the marathon cook, but I haven't completely ruled it out.
Any ideas?
I'm still trying to figure out what I'm going to cook, but my last idea was to do pulled pork and pulled/shredded beef (inspired by this recipe) and to have buns and tortillas available on the buffet. The problem with this idea is that I smoke the beef and pork with completely different woods. I figure I have a couple of options:
1) Smoke one meat in the WSM and the other in the OTG
2) Smoke both meats separately in the WSM (i.e. pork on Saturday, beef on Sunday), store each and reheat for the party
The other choice, is to do a marathon cook with time between meats to add more fuel (if needed) and "swap out" the smoke wood.
The party starts at like 11 am and I'm kind of one of the hosts so I probably shouldn't be so exhausted from cooking that I can't socialize. This is why I'm leaning away from the marathon cook, but I haven't completely ruled it out.
Any ideas?