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    A whole herd of cows...

    Posts: 122
    edited July 2019 in EggHead Forum
    Obviously being Texas and all brisket is the specialty here. I've started smoking briskets and selling the extra pieces to friends and family. Recently I got asked if I could cater and entire wedding. Well. Here goes nothing.


    I have done 3 packer briskets all at 1 time in 1XL Big Green Egg before. Being that I have 2 of them I'm going to attempt to smoke 6 at 1 time overnight. Wish me luck!

    #wholeherdofcows #primeonly
    Dallas Texas.
    2 x XLBGE 1 x LBGE.
    Tech:  EggGenius and Thermoworks Smoke w Gateway
    Lump: Rockwood/Fogo
    Wood: Cherry, Apple, PostOak, Pecan
    Meat: Costco, Deep Cuts
    Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    Comments

    • Posts: 5,956
      Nice! 
      Large, Medium, MiniMax, 36" Blackstone
      Grand Rapids MI
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    • Posts: 16,575
      Pics, please!  
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 317
      TexasisBestest said:
      Obviously being Texas and all brisket is the specialty here. I've started smoking briskets and selling the extra pieces to friends and family. Recently I got asked if I could cater and entire wedding. Well. Here goes nothing.


      I have done 3 packer briskets all at 1 time in 1XL Big Green Egg before. Being that I have 2 of them I'm going to attempt to smoke 6 at 1 time overnight. Wish me luck!

      #wholeherdofcows #primeonly
      Good luck!  That is a lot of dead cow. 😀
      I think it's time for another beer!
      BGEing since 2003
      2 Large BGEs 
      Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
      Living the dream in Wisconsin
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    • Posts: 862
      good luck!
      Lrg 2008
      Mini 2009
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    • Posts: 23,161
      edited July 2019
      Assume the wedding is tomorrow and I’m on a plane all morning. That said, if I can help,
      shoot me a message. I have catered a ton of events like this (with 2 LBGE and a Sous Vide). Buckle up- the cook is the easiest part. Make sure you have back ups of everything you need and assume the venue has nothing. Also assume the host will be of zero help (they have other things to think about on a day like this). Also- assume they expect you to know how to serve everyone there with hot,
      delicious food all at once (even though you have never done it). 

      Edited a few things for clarity
      Keepin' It Weird in The ATX FBTX
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    • Posts: 122
      Good stuff man.  Yeah I've done a few big parties so I know the basics.  Tongs, tons of disposable aluminum trays with lids, a few coolers, etc etc...  I also negotiated to do JUST the cooking and some basic setup.  Hi, here's your brisket ready to go. I can slice it now for you, or you can do it yourself.  After that, happy wedding day. I got other things to smoke lol
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 122
      Warming up......
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 1,145
      Egg on Brother......looking forward to the results.
      I drink cheap beer so I can afford good bourbon.

      Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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    • Posts: 1,060
      That's going to be fun - and stressful!  Keep us posted!  Are those HEB briskets?   
      Milton, GA 
      XL BGE & FB300
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    • Posts: 34,670
      You've got this.  You may want to rotate the briskets within the cooker but given the crap-shoot cow behavior it likely won't have much if any impact on the finish times.  Just get 'em done inside the FTC window and you are there.  FWIW-
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 122
      GoooDawgs said:
      That's going to be fun - and stressful!  Keep us posted!  Are those HEB briskets?   
      I smoke nearly exclusively Costco prime or wagyu..
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 34,670
      If you are good with the bark and not lazy, then time for the butcher paper wrap.  Otherwise, enjoy the aroma. 
      BTW- Great looking cooks right there. 
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 184
      Call the book of world records. Congratulations
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    • Posts: 122
      This bark is CRAZY, especially with all the space in the egg filled with brisket. Super happy with it. 2 of then are wrapped, a few others are still 15 degrees away and not ready yet.  Serving at 4pm so I want to FTC about 1ish, 2 at the latest. Were on track!
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 3,865
      Been looking forward to seeing how this plays out since initial post last night. Looks great so far!
      Stillwater, MN
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    • Posts: 23,161
      They look fantastic. Nice work. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 63
      Impressive. 
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    • Posts: 10,131
      That looks awesome.  I've done several 5+ brisket cooks.  It's a lot of work but a lot of fun.  This one looks to be progressing optimally.  Keep up the good work.

      XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

      San Antonio, TX

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    • Posts: 122
      Bark. Bark.  Bark.  Bark..... they all came out super juicy, amazing bark. This egg never failed to impress me. 2 XL eggs, 6 briskets overnight without a hitch. 
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 122
      For those that wonder. Did fogo super premium with 1 pecan chunk and 2 post oak chunks at the bottom of coals. Rub was a layer of SPG followed by meat church Holy cow. 
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
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    • Posts: 16,575
      Excellent, and Congrats, Bestest!  
      ___________

      "They're eating the checks!  They're eating the balances!"  

      Ogden, UT


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    • Posts: 34,670
      There are great eats right there.  Way to bring it home across the board.  I could inhale a bunch of that right now.  Congrats on nailing an extremely impressive undertaking. 
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 1,324
      Perhaps worthy of an @SGH stamp of approval? Impressive cook anytime, let alone for your first catering experience.  Great job!
      LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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    • Posts: 1,182
      Looks fantastic!

      Brandon - Ohio

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    • Posts: 1,060
      Amazing job!  Way to deliver.   What temp did you run those at?  Did you use electronics to keep the temp stable? 

      Bravo brother
      Milton, GA 
      XL BGE & FB300
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    • Posts: 5,961
      Looks like you nailed it! Awesome job!

      ___________________________________

       

       LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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    • Posts: 122
      Thanks everyone. There was a lot of work but the payoff was awesome. The Egg never ceases to amaze.
      Dallas Texas.
      2 x XLBGE 1 x LBGE.
      Tech:  EggGenius and Thermoworks Smoke w Gateway
      Lump: Rockwood/Fogo
      Wood: Cherry, Apple, PostOak, Pecan
      Meat: Costco, Deep Cuts
      Rubs: Meat Church, HardcoreCarnivore, John Henry's
      · Share on FacebookShare on Twitter

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