So Saturday night I filled in for the owner\/pitmaster at Frankie's Smokehouse here in Brisbane. He had his sisters wedding attend so he needed someone to do the overnight cook on Saturday night for Sunday lunch service.\n\nI started at 11pm after a good 90 minutes sleep for the day. Straight into Seasoning the 9 briskets for the night. These were already trimmed ready for me as it would have taken me ages to do it. Tristan says it takes him about 3-4 minutes to trim each brisket, so about 30 minutes total. But his head chef who has only had to do it a few times takes approx 90 minutes to do the same. Tristan usually does all his own prep & trimming & his chefs run the service side of things. Straight 40\/60 Salt & Pepper with a bit of mustard for binder. He finds that a small amount of mustard help build the bark compared to going without the mustard.\n\n\nThen I had 8 rack of beef shorties again with Salt & Pepper, strip the silver skin off the back. He leaves the silver skin on the top as they cook for 10+ hours so heaps of time to render down. Then 21 pork collars with salt, pepper, paprika & brown sugar (didn't get any photos of these pre seasoning). He only uses simple rubs to let the flavour of the meat come through. Once everything was seasoned it was into the pit.\n\n\nOnce they went on I got to pulling the silver skin off 12 racks of pork ribs. I'll be happy to not do that for a while. Again they get seasoned with salt, pepper, paprika & brown sugar with a smear of mustard.\n\nNow its about 3am and I settled down to just tend the fire hourly & keep it cruising about 250-270 until 630 when its time to wrap everything. When it comes time to wrap its foil for everything except the pork has some baking paper in there as well to keep the juices in & keep it all super moist. When wrapping everything I had to make sure everything was wrapped nice & tight with no air pockets left otherwise it steams the meat which you don't want obviously.\n\n\n\n\n\n\n\n\n\nAfter wrapping everything I went back inside, seasoned the ribs & put them on. Sadly I forgot to get a photo of them after they went in. After they went in it was just more fire management & cleanup until my relief started at 8am. All in all I had a good night & it was good to see the other side of how things run in a smokehouse compared to at home smoking. I certainly learnt a lot from this experience & really enjoyed myself.