DBH
Knows what a fatty is.
I've done a search and from what I'm seeing, people do this all the time. My problem is I don't see anyone giving any tips away.
What I'm looking to do is cook on my BWS Gater pork, ribs, and brisket. No, not for comps. But I do want to get a game plan together for all three meats. Say two butts, a whole brisket (or two flats), and say four St. Louis ribs.
Anyone willing to give up some tips on how you would manage a similar cook. Meat placement? How to manage pans?
Not looking for secrets (unless you want to PM me :grin: ) just some tips of how to manage to minimize frustration and possibly loss of meat during the learning process.
Thanks in advance!
What I'm looking to do is cook on my BWS Gater pork, ribs, and brisket. No, not for comps. But I do want to get a game plan together for all three meats. Say two butts, a whole brisket (or two flats), and say four St. Louis ribs.
Anyone willing to give up some tips on how you would manage a similar cook. Meat placement? How to manage pans?
Not looking for secrets (unless you want to PM me :grin: ) just some tips of how to manage to minimize frustration and possibly loss of meat during the learning process.
Thanks in advance!