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Unread 03-05-2013, 07:19 AM   #6
is Blowin Smoke!

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Join Date: 08-01-12
Location: Fairfield, FL
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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
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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