Frank Mahovlich
Full Fledged Farker
Would kindly appreciate any thoughts on this...
Need to cook a brisket packer (about 15 lbs or so, low & slow) and 10 - 12 racks of spare ribs (3-2-1 method) in my WSM 22 to be served for dinner Friday night between 6:00pm and 7:00pm. Here's what I am thinking: smoke the brisket to about 160 IT, pull it, foil it, and put it back on the smoker. Do you think it would work if I pulled the brisket off the smoker and finished it at 225 in an oven for the last couple of hours while I loaded the ribs onto the cooker? Thinking I could then pull the brisket from the oven hopefully in a couple hours when it reaches probe tender, let it rest, foil it back up, and keep it warm in a faux cambria until the ribs are done and it's time to serve.
I'd really appreciate any ideas or feedback on this.
Thanks
FM
Need to cook a brisket packer (about 15 lbs or so, low & slow) and 10 - 12 racks of spare ribs (3-2-1 method) in my WSM 22 to be served for dinner Friday night between 6:00pm and 7:00pm. Here's what I am thinking: smoke the brisket to about 160 IT, pull it, foil it, and put it back on the smoker. Do you think it would work if I pulled the brisket off the smoker and finished it at 225 in an oven for the last couple of hours while I loaded the ribs onto the cooker? Thinking I could then pull the brisket from the oven hopefully in a couple hours when it reaches probe tender, let it rest, foil it back up, and keep it warm in a faux cambria until the ribs are done and it's time to serve.
I'd really appreciate any ideas or feedback on this.
Thanks
FM
