Helped cater my sons wedding

[firecracker jack]

Wasn't a paying gig, but it was good experience...Alot of foods of all sorts were brought by other folks, so although there were quite a few people(200+), I was able to handle the bbq. At my sons request I smoked approx. 110-120lbs of usda choice briskies. I also sliced(when I wasn't in the wedding ceremonies) and prepared it for serving. I wasn't that impressed with the brisket...But it went fast....It wasn't all eaten, but what was, went fast.
The wedding was great and alot of fun, and my wife and I were more than happy to welcome my sons new wife, Dania, and our new grand daughter Rhiannon to the family:)

Thanks for looking,
firecracker jack:D


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[michiana mark]

Congrats on the additions to the family, gained a daughter and a grandchild all in one day.:)

What didn't you like about the brisket? Choice black angus is usually good stuff.;)

[firecracker jack]

Congrats on the additions to the family, gained a daughter and a grandchild all in one day.:)

What didn't you like about the brisket? Choice black angus is usually good stuff.;)


Well although it was good flavor wise, like usual the little bit that tried was kinda dry...Gonna try some experimenting to see if I can remedy this problem.
It was tender and took a gentle pull to break a slice in two, but just a little dry.:confused:

[Rich Parker]

Congratulations on the additions to the family. Thanks for sharing the pics.

[SmokinLee]

Congrats to your family and a job well done. Looks like you impressed alot of folks.

[Capt Dan]

Your boy is a tall one isn't he?

Those packers are the same ones I use exclusively, and I love em.

Congrats on the growing family and pulling off the BBQ

[MEGJAMSMOKE]

congrats to you dan and very very good job. i know it was alot of work and alot of fun!!

[jmeds75]

Hey Firecracker Jack,
I just got done cooking 72 lbs of brisket and 80+ lbs of pork last week for my company picnic on my Fat 50. I didn't inject these. I cooked these the day before the picnic. Cooked the briskets until 160-165 and then put them in full Foil Pans and covered with foil and back in the cooker until they were at 200. Cooled them all down the night before and into the fridge overnight (unsliced). All the juice then stays in the foil pan and seemed to keep everything pretty juicy. Reheated onsite and Bubba sliced them up just prior to serving. Turned out pretty good-lots of compliments.

Hope that helps...

[sfisch]

Firecracker Jack,
congratulations on the nicely done wedding and the new additions to your family.

JMeds,
you are right, Bubba is very good at slicing brisket, when he comes to the contests he slices them for us. :)

Scott

[Bbq Bubba]

JMeds,
you are right, Bubba is very good at slicing brisket, when he comes to the contests he slices them for us. :)

Scott

Dude......

[sfisch]

No, that's DUUUUUUUDE!!

[Capt Dan]

No,........................


DUDE!!!

[firecracker jack]

Hey Firecracker Jack,
I just got done cooking 72 lbs of brisket and 80+ lbs of pork last week for my company picnic on my Fat 50. I didn't inject these. I cooked these the day before the picnic. Cooked the briskets until 160-165 and then put them in full Foil Pans and covered with foil and back in the cooker until they were at 200. Cooled them all down the night before and into the fridge overnight (unsliced). All the juice then stays in the foil pan and seemed to keep everything pretty juicy. Reheated onsite and Bubba sliced them up just prior to serving. Turned out pretty good-lots of compliments.

Hope that helps...


Thanks for the info Jmeds,
I foiled at about 165-170 and ended up with a ton of natuarl luices in the foil. Plus I used a mop sauce on alittle more than half of the briskets, so I had plenty to spoon back over the brisket after I sliced....It worked out fine, it's just I want to be able to turn out a tender moist and juicy brisket everytime without remoistening or enhancers......Got some ideas to try, just got to get busy.

firecrackerjack:cool: