Bentley
Babbling Farker
- Joined
- Mar 14, 2007
- Location
- Culpeper...
When we compete we cook what I think is a very small amount of meat. 1 brisket and 1 butt, 3 racks of ribs and about 10-12 chicken pieces. I was wondering, for those of you that cook multipul cuts of meat, such as butt and brisket, are you using different smokers and wood, are you cooking different times and temps, different rubs and injections? Or is it simply for backup, like NASA redundancy in the system for unexpected system failure!