What's up guys it's Susie from Hey Grill Hey and today we're talking tailgating.
I'm gonna bring you some of my favorite tips and tricks for tailgating with a
crowd so you're not standing in front of a charcoal or a gas grill burning your
fingers while all your friends are hanging out eating. We're doing it
barbecue style. Alright it's time to start all the prep work so that tomorrow
we can sit back and enjoy. This is the pregame. This is where we get everything
ready to hit the smoker. We've got smokers preheating right now 225 degrees
I think we're running a combination of hickory oak and cherry so we can get
some great smoke flavor and some great color. I'm gonna spend just a couple
minutes trimming down this brisket, prepping these pork butts, slather them
with mustard. I'm gonna hit the brisket with my beef seasoning the pork
shoulders with my sweet rub seasoning. These are both available in my shop
Patio Provisions and the reason that we're choosing these big cuts is because
we can let them smoke over night they'll be ready to go tomorrow and we need to
let them rest so that critical rest period is going to be in a cooler on the
way to the stadium so that when we get there
all we got to do is slice and serve. Beef or sweet?
Todd: sweet
Susie: okay ready 1 2 3 go
Alright it's, uh, it's 1:15 a.m. and I'm still up cuz I'm in charge of watching
the meat. Susie's sleeping. This is my job you guys
it's a good job. So, let's go outside see how we're doing.
Here is where we're cookin. It's holding steady. You can't really see that. It says 225.
Got the pork up here because it's smaller maybe it'll cook a little slower.
Brisket *mumble mumble mumble* Sorry the lighting's bad. Nothing I can do about that.
Good to go. I'm gonna try to get a couple hours of sleep.
So Todd did the rough
work last night he stayed out made sure the fire maintained all night long this
morning it's my job to just check the temperatures and pull these off the
smoker.
So I like to play my big meats by feel and every cook I do is a little bit
different. I usually wrap my briskets and my pork shoulders in butcher paper like
this. It's unwaxed, untreated it allows the smoke to really penetrate the meat
while keeping the moisture inside. However this time we didn't wrap at all.
We put them on the smoker, let them go all night long all day until we hit our
target temperature and this is because I wanted that darker more rich more
crunchy bark on the outside. If you're okay with a little bit softer bark to
maintain some of the moisture, you have a lower fat content maybe, go ahead and
wrap. Because we had so much fat in these meats though they could stay unwrapped
all night long and the color on the outside is beautiful. So what I'm gonna
do with the butcher paper is I'm actually gonna use it to wrap and rest
the meat after it's done cooking instead of wrapping in the middle of the process
to help push through that long stall period. So our meats are off, they're
getting wrapped in the butcher paper and then we're gonna put them in a cooler
with towels underneath, towels on top, that's going to keep them insulated. It's
going to keep them nice and warm and juicy until we're ready to serve.
Hey guys sliced brisket. Got a little burn ends on
there. Beautiful pulled pork, a whole tray of
ribs. Make sure you bring plenty of sauces and seasonings, napkins, plates,
drinks, and chips and seriously so easy like this was all done before we even
got in the car so now we can hang out with our people and enjoy tailgating I
hope you guys loved this video like comment whatever you do at the end of
Awesome videos so that you can see these videos next time coming out with new
ones every week. See ya!