I always cook at least 10 briskets and sell out in a few hours. maybe 4-5 at the most. I get about 15-20 people per brisket. I do have my process down pretty good. And the funny thing is I don't even use temp anymore to tell if things are done. I use to have probes in dam near every piece of meat and now I just go by feel and look. I really enjoy it still. lots of fun. Im always excited for my next cook. I really like cooking for other folks as well. Iv been doing a ton of catering gigs on the side. I just like to see the people happy and excited to enjoy my food. on my facebook page Dustys BBQ at Idaho Grocery people are alway PM me with question like I haven't had your brisket in weeks im going through withdrawals when are you open next.....lol It sure makes it worth all the effort you go through.
