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Old 03-05-2013, 07:19 AM   #6
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, Florida

I don't know if it will help you but I have exactly the same issue for a friends & family cook for +60 coming up in mid-March and don't want to do an all-nighter and be wasted before the party starts. So, I've done a lot of reading on hot-n-fast cooking and did a test fast cook last weekend, here is the link.

Bottom line, started fire at 8:00, brisket on at 9:00, really good eats at 5:00. I think I can adjust the ribs, chicken & butt to work fine on this schedule.

My best advice, especially if you have a couple months is get some test/practice cooks in.
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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