Traditional Holiday BBQ Luncheon of Pulled Pork & Beef Brisket

We scheduled a holiday luncheon with my department at work.  Now with nearly 70 folks in the department, I dont’ really have the capacity to BBQ for everyone.  So when we asked everyone to bring  a dish, I thought heck there’s no reason my dish can’t be BBQ.  I’m glad it was too.  While we had lots of other stuff including sandwiches from a local shop, it didn’t stop the team from plowing through an 8 lb. brisket flat and 12 lbs. of pork butt.

I fired up the Big Green Egg on Tuesday night at a little after 8:00pm and got the meat on shortly before 9:00pm.  I kept an eye on it until around midnight before I turned in.  Woke up at 3:00am and took a quick look at the temperature guage, tweaked the lower vent, and was back in bed in about 10 minutes.  Got up at 6:00am and took my first reading of the meat temp.  Brisket came off the BGE at 7:45am and the butts about an hour later.  I wrapped them in foil, stuck them in a cooler, and sliced the brisket and pulled the butts right before lunch at 11:30am.

Everyone seemed to enjoy the BBQ as well as the opportunity to hang out and celebrate the holidays.  I know I did.

Cheers,
Braddog