BBQ Catering Tip - Preparing Large Quantities 

+richiesbbq :: I bet the brisket in your neck of the woods would put ours to shame!

Glad it was helpful!

Fattybombatty's Guide to BBQ

When I’m doing large stuff like this I make my own recipe. The cost savings of making your own are dramatic when using a lot like this.

+Tom Evans Glad the video is helpful! In the unit I have, I can fit 4 tri tips per shelf, for 16 total. When the unit is completely full, I notice some difficulty getting up to temp (usually around 225º is my target). That means on a cold night, I have to keep a close eye on it, but it ends up working out fine. I did notice a new, larger unit (6 shelves to my 4) at Bass Pro Shop recently. I'll likely pick one up and review it when I have the money (or another catering job). It looks to also have the ability to put out more heat, so a full load probably won't be as challenging to handle.

I usually cook on my Weber or Pit Barrel Cooker. Successful with both, but I like the idea of the Masterbuilt handling a large amount of meat. What is the approx. cook time on 10-16 tri tip at 225-250 degrees? Cooking more and more for my daughter's high school concession stand. I can cook 8 on my PBC, but sometimes have to do two cooks to get everything done! Thanks for your help!

+Tom Evans It sound like you are exactly where I was before I bought my Masterbuilt. I ended up doing a big event for church (350 guys), so I eventually had two of these running simultaneously. I could have done it on my smaller units, but it would have taken way more loads than made sense. I smoke my trip tip to medium rare/medium, so I only keep it in for 3-4 hours and tend to smoke around 225-230º. Because I slice it and reheat it, smoking it too close to well makes the final product a bit more tough than I prefer.

+Fattybombatty's Guide to BBQ Thanks for the help! Love learning the "tricks of the trade" from guys who've done it before. Masterbuilt may be my next purchase.

Most people eat 1/2 or 3/4 of meat per person. So if you have a 20 people multiply it by .5 or .75 and that’s how you the amount you should cook.

+Larry Hyland :: the rub is Cookshack's brisket rub. I usually do the tri tip around 3 hours with this method to make sure it doesn't go too far past medium. I smoke it around 225°.

They sell them like that at Restaurant Depot

I would do it ur way maybe inside of a brown paper bag but never in a plastic bag .....that bag has to give some kind of taste to the meat .idk

@@masaigeraghty3525 use unscented bags, and allow them to sit inside out to air out the bags. You can also use a meat lug with a top and liner. Have used both with great success.

I picked mine up at Smart & Final, but any restaurant supply store should have them. If you search Amazon for "cambro utility box", you'll find them there as well. Checked out your channel and now I'm hungry! Good stuff, and good luck with the first BBQ job. If it tastes anything like it looks, it will be lights out.