I've cooked many butts, brisket, ribs and chicken.....mostly for myself and some events....the events were chicken and pork chops where we ate right after pulling off the pit...
but I've never really had anyone order butt or brisket for their event, so I'm pretty curious about timing.... A brisket can take 15 hours...at butt 8-10hrs....so do you cook the day before and get it to them cold when their event isn't until afternoon? I mean you can let a butt or brisket rest for up to 6 hours in a cooler.....but pulling a brisket off a smoker at 1am and eating at 1pm ...that's a long time inbetween. Do people just tell them to reheat it or??
but I've never really had anyone order butt or brisket for their event, so I'm pretty curious about timing.... A brisket can take 15 hours...at butt 8-10hrs....so do you cook the day before and get it to them cold when their event isn't until afternoon? I mean you can let a butt or brisket rest for up to 6 hours in a cooler.....but pulling a brisket off a smoker at 1am and eating at 1pm ...that's a long time inbetween. Do people just tell them to reheat it or??