My buddy asked if I could make a brisket and a turkey for his kid's party. I of course was game and happy to get my eggs fired up after an extended egg break. The party starts at 11:30am and they planned to serve at 12:15pm so I needed to leave the house at 11:45am.
Costco had very small packers (5-11lbs), so I went to HEB and got a very very floppy 15lb Select brisket. Not the grade I wanted, but I honestly couldn't tell the difference in the end result. Trimmed, then rubbed it with Texas BBQ Grand Champion. After cleaning and shop vac'ing the LBGE, I added lump and layered in some oak chips. Set up my Stoker and stabilized the egg at 240 grid, then threw on the brisket at 5:30pm yesterday. I bumped the egg up 10 degrees at 5am as I thought I was behind schedule.
Estimated that 9:30am would be the start time for the 10 pound young turkey on my small egg. Seasoned with DP Raging River and glazed with original Bone Suck'n Sauce. Cooked at 350 and set up raised direct with small woo and stone.
The timing ended up being perfect as the flat hit 195 and was probe tender at 11:35am. The point was like warm butter.
I left the turkey cooking while I FTC'd the brisket. The turkey was at 159 in the breast, so I pulled and FTC'd so I could get on the road. I ended up leaving the house 5 minutes past schedule. Fun fun cook!!
10 pound turkey
The flat. The guests said it was good, but I couldn't tell ya as I didn't try it. Not a fan!
The point ended up being the best I've made thus far, go figure. Nom nom
3 guests asked me if I could cater the brisket for their upcoming parties. I honestly don't even know what i'd charge for this or if i'd even want to. Have any of you done this and if so, what did you charge?
Just a hack that makes some $hitty BBQ....