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Old 07-11-2017, 12:37 PM   #7
On the road to being a farker
Join Date: 06-01-11
Location: Monroe, WA

Thnaks all for your replies, and thanks for your input, Ceramic Chef and STLSportster for the great quantity tips. I think the plan definitely includes butts first, then the brisket. Previously when I've done butts and brisket in one cook, I have to think about wood flavors that complement both pork and beef. Cooking butts and brisket separately allows me to change up the smoke for each.
Weber Performer, Yellow "Homer Simpson" baby Weber, Traeger Texas with an SSV4.
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