Guys -
Got an invitation to cook at a community event in a few months - however organizer would prefer that I cook on-site with an offset for the wow factor. You have not failed me in the past so I thought I would give it a whirl - For those of you who on occasion use an actual pull behind offset smoker to cook on-site for catering gigs and other events how in the heck do you deal with long cook items like butts and briskets? Do you cook almost to completion with your cookshack back in the kitchen and then finish up on site with a smoker? Do you just get there 20 hours early and begin smoking with your offset? Do you begin cooking almost to completion with your offset at home and then finish up at the site? Looking for any help to tackle this question and keep the health dept either happy or in the dark (wink, wink).
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