tipsy mcstagger
Footballguy
I'm going to break down the schedule I would have to keep if I wanted fresh brisket, pulled pork, ribs, chicken to be served everyday for an 1130 opening (which means it all needs to be done by 11 at the latest.)
Ribs = 5-6 hours
Chickens 3-4 hours
Brisket (just the flats, not with the tip) minimum of 7-8 hours
Pulled pork butts/shoulders minimum of 7-8 hours
Fire start up & preheat (meat coming to more reasonable temp out of fridge as well) = 1 hour.
Resting period for the bigger meats = 15 minutes
That alone puts me starting the fire @ 2 am at the latest every morning.
Ribs = 5-6 hours
Chickens 3-4 hours
Brisket (just the flats, not with the tip) minimum of 7-8 hours
Pulled pork butts/shoulders minimum of 7-8 hours
Fire start up & preheat (meat coming to more reasonable temp out of fridge as well) = 1 hour.
Resting period for the bigger meats = 15 minutes
That alone puts me starting the fire @ 2 am at the latest every morning.