Thread: babyback help!
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Unread 02-01-2013, 09:20 AM   #21
HankB
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Join Date: 01-16-12
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This
Quote:
Originally Posted by Ron_L View Post
... how much time depends on the pit temp and the size of the racks. There is no way that any of us can tell you that 2-2-1 or 2-1.5-.5 or whatever is right for you. they are all just guidelines.
Any time suggestion is meaningless without a temperature recommendation. It should be pretty obvious that anything will cook faster given a higher temperature.


And this.
Quote:
Finally, I know it won't matter, but I think cooking on a new smoker and cooking something that you have never cooked before for a big event like a Super Bowl party is a mistake. You're putting a lot of pressure on yourself. Personally I would get the brisket today and cook it overnight tonight just in case something goes wrong. That give you time to recover. You can slice the brisket, vac-u-suck it, and then reheat it in the bag in boiling water to serve. (If you don't have a vacuum sealer, get one )
I could not agree more. Best not to experiment with company. Cooking really good 'Q is a skill worthy of the time and effort to learn, but you want to know that you can hit your mark before you have a bunch of hungry friends waiting for food!
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