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Old 07-03-2013, 12:16 PM   #4
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by VoodoChild View Post
Bludawg ......In 3.......... 2 .............. 1
^^^ HA HA HA ^^^

I'm going to disagree with what Bludawg is going to tell you. I'd wrap it in foil when it got nice and dark enough for me and finish it with a little beef broth for the beginnings of au jus.

I'd just put the ribs on the bottom rack to start then move them up after you pull the brisket off. Or, IF everything will fit on the top rack, then just do that.

OR, there's certainly no reason to foil it either. Just something I usually do. I like to have plenty of au jus after slicing. You could just put it in a pan too, and not cover it to help with the au jus.

I'd use something in the WSM drip pan probably too, to keep it moist in the smoker. I usually just do water. The brisket and ribs are going to drip into that throughout the cook.

Great first post!

Good luck on the cook!!!
Big JT's Smokin' BBQ Competition Team

"Oh, I donít reject Christ. I love Christ. Itís just that so many of you Christians are so unlike Christ."
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