BBQ Food Truck - Cook Day Preparation (Part 1)
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- čas přidán 16. 05. 2024
- This is a typical day of preparation and getting the smoker started for the day. This is an especially busy weekend with three pop-ups so everything has to be cooked and ready to go on Friday. So I have two pop-ups on Saturday and one on Sunday. My plan is to show you in this video just how I get everything prepped and onto the smoker. I will film throughout the day to show you how the cook goes and how to manage six briskets, three pork shoulders, two pork bellies and a 20 pound brisket that I make my smoked Birria out of. I tried to spare you all of the brisket trimming and all that good stuff so here’s how I do it! 
Good stuff bro! The audio sounds just fine all throughout.
Hell yeah, that’s a bad ass smoker! I just randomly found your video today. I wish, I had seen some of your videos sooner and you could of saved me a trip to Texas. I bought a 250 gallon from Big Phil’s about 2 1/2 years back and I’m picking up a 60 X 24 next month. I only do about 5-6 pop ups a year and the occasional wedding/graduation, etc.. I’ve been at UPS for 26 years and over the last few years built up a nice little fan base. I never thought of putting the beans under the rack 🤯 Looking forward to more videos 🤙🏼
Yeah I would’ve loved to build you one! I’m sure your Big Phil’s is awesome though. Always like meeting Moore KC people on here. I’ve got this 250 I’m finishing this week for a guy who lives up north and have a few others in the city for folks who have food trucks and restaurants too. Come see me sometime 🤙🏼💯
Love my 120 from ya. Perfect for me and the extended family every so often. Once I get more time and space gonna have to hit you up again for one more tuned for catering.
Anytime brotha! 250 is an awesome size for that
No issues with the audio. Keep doing what you're doing. I ended up building a 320 gallon smoker, put it on a trailer with a wood rack and then a live fire grilling set up. I like the space the 320 gives me. It'll fit a 50-70 lb pig inside.
That’s badass. You should send over some pics of it to me on IG🤙🏼. Appreciate your feedback
Ordering a 120 with warmer from a guy here in Md outside of Baltimore. I sell racks of ribs to coworkers and pulled pork to a friend who runs a general store at a campgro0und. Here in Md it's hard to find someone who makes pits and I like his work. I am getting it because I wore out my Ok Joe and it is just not big enough to do what I have been doing with it and a Pit Boss. Nice video and advice! I will subscribe.
Appreciate you. Finding a local pit builder and supporting their work is badass. I did a little over a year on a 150. Those 120-150 can really do a lot of work. Thanks again 🤙🏼