I plan to bring two brisket and two pork shoulders. That'll run me right around $160ish.
Anyone that wants to see how I do it that'll work for me. Each cook will take 12-16 hours depending on the method/temp I use. Figure I will prep one Fri night and put it on around midnight. Do they same for the other meat on Saturday night. So if you wanna be around for prep/trim/seasoning I will be doing ti at night, each night.
Anyone that wants to see how I do it that'll work for me. Each cook will take 12-16 hours depending on the method/temp I use. Figure I will prep one Fri night and put it on around midnight. Do they same for the other meat on Saturday night. So if you wanna be around for prep/trim/seasoning I will be doing ti at night, each night.