SmoothBoarBBQ
is Blowin Smoke!
Hey All,
I run a BBQ food truck and I normally vend lunch from about 11am to 1pm. I am a "night person" so I sleep from about 3pm to 11pm. I will usually wake up at 11pm, fire up my smoker (insulated cabinet smoker), and then cook my briskets at about 275° to get them smoked in time for an 11am lunch service.
Every now and again an issue arises where the briskets aren't finished in time, or I have some other kind of issue and it causes me a ton of stress. I'm thinking about putting the briskets on the smoker at 200-210° at about 2pm, and this way they will be well on the way when I get up at 11pm. From there I can wrap the meat and raise the temps to get them nice and tender, and then cool them off and get them into hot hold. This way I'm not still stressing out over the meat when it comes time for me to head out to serve lunch.
Logistically this won't be an issue for me as I'm using the Signals and Billows to hold my temps nice and steady. I've just never cooked briskets that low and slow before. Can anyone offer any experience on this possible process?
Any and all feedback is welcome. Thanks!
I run a BBQ food truck and I normally vend lunch from about 11am to 1pm. I am a "night person" so I sleep from about 3pm to 11pm. I will usually wake up at 11pm, fire up my smoker (insulated cabinet smoker), and then cook my briskets at about 275° to get them smoked in time for an 11am lunch service.
Every now and again an issue arises where the briskets aren't finished in time, or I have some other kind of issue and it causes me a ton of stress. I'm thinking about putting the briskets on the smoker at 200-210° at about 2pm, and this way they will be well on the way when I get up at 11pm. From there I can wrap the meat and raise the temps to get them nice and tender, and then cool them off and get them into hot hold. This way I'm not still stressing out over the meat when it comes time for me to head out to serve lunch.
Logistically this won't be an issue for me as I'm using the Signals and Billows to hold my temps nice and steady. I've just never cooked briskets that low and slow before. Can anyone offer any experience on this possible process?
Any and all feedback is welcome. Thanks!