A friend is having a graduation party for finishing law school. I am coordinating with his wife to provide BBQ.
Details:
- Meat needs to finish by 12pm since we are eating at 2pm (rest time and travel)
- Anticipate approx. 50 people
- Cookers will be any combo of 18.5" WSM, 26 Kettle", 22" Kettle
- I am cooking chicken on-site (I convinced said friend to obtain Kettle
)
Questions:
- If I wanted to do brisket (and burnt ends), what should my approach be?
Overnight? Hot and fast? Wrapping details?
- Do you think the majority of folks like ribs or pulled pork?
- If doing pulled pork I would start early evening of previous day.
- If doing ribs, I would start early morning the same day.
Any insight or additional info is appreciated..