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Unread 02-02-2014, 11:33 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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You will want some circulation even in the oven, but, far less than in a smoker. I would be tempted to finish the briskets in the oven once foiled, and let the butts cook in one WSM through to completion. A WSM dialed in, you can get a few hours of sleep at a time.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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