Quote:
Originally Posted by RedRyderBBQ
I had it timed well. It wasn't preferrable but it was what I had. So i cooked two shoulder on the top rack and two briskets on bottom. Then at about 7am foiled them and stacked them all on top of each other on the bottom rack and put 3 slabs of ribs on top. Then at 10 moved the pork and brisket to a holding cooler with towels and put the ribs on the bottom and chicken on top. Looking back I would have brought up a kettle to do chicken on. But the rest wasn't too bad.
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good space management. i do about the same ecpect just one brisket. i do use a cheap brinkmans for chicken. see at rootsnblues next year. keith
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WSM 22.5, MCBJ, In The Key Of Que
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