Originally Posted by milehigh
Looks like Dora is getting the lions share of the workload
Great looking menu Bob.
I would give yourself another hour.
Mom will have desserts done the day ahead and Dad will get most of the prep work done on Thursday as well. She'll have the brisket in the oven in the early AM, and the rest she'll get done before 3 with the help of Uncle Frank and several glasses of wine accompanied by jazz music. Pretty much the rule is stay the fark outta the kitchen till 3. Before that time Mom is cooking and Uncle Frank is tending to his famous ham in the roaster. We try to stay out of their way as much as possible. During this time my dad, brother and I are out back tending the grills, smokers, and working up a buzz!
Happy T-Day to you too!
Originally Posted by Markbb
Yes I've done hi-temp cooks on butts and had them done in 6hrs with no problems......
Do you go in the 275-300 temp range or hotter? Or start low and finish hot or vise versa? I'm thinking of opening up the drum so it runs a bit hotter as we near the 3 PM deadline!!