FOMCK
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Rec Tec Pros!
I am smoking an 11lb brisket (15lb before trimming), two bone-in pork butts (about 9lbs each) and 3 racks of baby racks ribs for a gathering that begins at 4pm on Saturday.
I want all meats off grill by about 3pm to rest with everything done.
I really need some help planning when the various meats go on and what temp I should cook everything at (I am partial to 225) and what internal temp you would remove at.
I generally shoot for 203 on the brisket and butts, but last brisket was a bit dry, because I think I waited to long for internal temp to get to 203 throughout entire brisket.
Meats are trimmed, prepped, and dry brined with kosher salt.
I was thinking about wrapping brisket through stall with butcher paper, which I did last time and was great, but am open to not wrapping.
I was not planning to do the 3-2-1 rib method, just naked all the way, but am willing.
Thanks for any advice!!!!
Fo
I am smoking an 11lb brisket (15lb before trimming), two bone-in pork butts (about 9lbs each) and 3 racks of baby racks ribs for a gathering that begins at 4pm on Saturday.
I want all meats off grill by about 3pm to rest with everything done.
I really need some help planning when the various meats go on and what temp I should cook everything at (I am partial to 225) and what internal temp you would remove at.
I generally shoot for 203 on the brisket and butts, but last brisket was a bit dry, because I think I waited to long for internal temp to get to 203 throughout entire brisket.
Meats are trimmed, prepped, and dry brined with kosher salt.
I was thinking about wrapping brisket through stall with butcher paper, which I did last time and was great, but am open to not wrapping.
I was not planning to do the 3-2-1 rib method, just naked all the way, but am willing.
Thanks for any advice!!!!
Fo