So our local Knights of Columbus chapter always caters our towns Chamber of Commerce banquet. This year the powers that be decided to do brisket and yard bird for 550 people. Ordinarily not a problem, but the Knight who owns the BBQ catering business who spearheads this effort is not available this year. Found this out today, which is awesome. 🙄
So I win the pit master title by default. I know my way around my pit and put out good backyard brisket, but cooking and serving 25 briskets is a bit of a daunting task for me. I’ll have one other guy with me that knows what the hell he’s doing and that’s about it.
Looking for advice on timing. Dinner serves at 6:00. Specifically at what temp do you pull them and rest, and when do you slice them? Slice too soon and it dries out. Too late and service is a cluster fuck. Me and my buddy are the only 2 guys who can properly slice a brisket.
Any help would be greatly appreciated. it’s our biggest fundraiser of the year and if we F it up, it will go away.