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Catering for 650

 
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Sea-Q





Joined: 31 Aug 2013
Posts: 1


Location: Palm Harbor, FL

Post Post subject: Catering for 650  Reply with quote

[color=blue][/color

I have 2 Lang 84" smokers and have a big catering job in October for 650 people, I will be doing pulled pork and brisket.  Looking for advice to guarantee I get it right. I have cooked fast and hot but feel like low and slow is the way to go with such a big job.  Advice?]
Post Posted: Mon Sep 09, 2013 6:55 pm 
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animal





Joined: 14 Jul 2010
Posts: 388


Location: Wisconsin

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There are no guarantees in life, go with what you are the most comfortable with in turning out a good product. I would go low and slow if time isn't a factor, less could go wrong. But I haven't cooked much hot and fast, nothing against it just haven't done it.



Last edited by animal on Mon Sep 09, 2013 11:11 pm; edited 1 time in total
Post Posted: Mon Sep 09, 2013 8:31 pm 
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