Author Topic: Footy Grand Final BBQ  (Read 1927 times)

Offline aussieBBQ

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Footy Grand Final BBQ
« on: September 30, 2015, 05:57:53 pm »
Hi All,

This weekend is the Australian Footy Finals and i'm having a BBQ.
I have been tasked at cooking a brisket and Pulled Pork each approx 5kg (approx 11 pound) (i pick up the meat tomorrow so not 100% sure of exact weight, i requested 5kg each)
The weather this weekend is meant to be 29C (84F) with a low of 16C (60F) at night.

My plan is a low and slow cook starting on Saturday around 1pm at 225F with meats being ready around 12-2 on Sunday. If ready earlier then ill FTC until ready to serve. Im really aiming for a 6-7pm meal service so this will hopefully give me plenty of time to spare.

I've never done two pieces of meat at the same time and wanting to see what every one thinks of my plan or let me know how i should change it

I hope my conversions are right another fun thing of being in Australia everything is in metric



Offline aussieBBQ

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Re: Footy Grand Final BBQ
« Reply #1 on: October 06, 2015, 04:57:26 pm »
Well it all went off without a hitch
Brisket smoked at 200 for approx 19 hours
Pork Butt for approx 14
everyone was happy with the results

Offline Mr Walleye

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Re: Footy Grand Final BBQ
« Reply #2 on: October 06, 2015, 06:40:51 pm »
Congrats on the success aussieBBQ!

I'm betting there may have been a few adult pops too!  ;) ;D


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