Rapid response needed... - Page 2

Bossmanbbq · 10-20-2006, 11:26 PM

I would put them on now and foil and hold them for your event later. Besides you cant go wrong getting some sleep and getting up early refreashed and ready to go, main reason I purchased my Treager

SmokeInDaEye · 10-20-2006, 11:34 PM

Quote:

Originally Posted by chad

I'd start the the fire at 6 a.m., put the butts and brisket on about 7 a.m. - cooler the brisket about 11a.m. and the butts about 12 pm. That way they get several hours of happy time before 4. I'd start the ribs about 11 when the butts came out!

But then, I'm a heathen.

???????

Yakfishingfool · 10-21-2006, 05:41 AM

Well windy as hell all night, temp down to 40 degrees, but the wsm held at about 225 all night. the brisket is at 158 on the lower shelf and the two butts look good. Slept about 20 minutes :), no a few hours but the wind had me up often...more for the house than the smoker. Carry on...

thunderbelly · 10-21-2006, 07:27 AM

Have you tried the Guru for the wsm? I can't really see a huge advantage to putting one on, my WSM holds a fairly decent temp if you leave the lid on LOL

G$ · 10-21-2006, 09:47 AM

Quote:

Originally Posted by bbqjoe

Chad, 5 hours for a brisket?

I believe Chad cooks MUCH higher than conventional wisdom, hence his "Heathen" comment.

Bigmista · 10-21-2006, 11:35 AM

Keep in mind that he still coolers that brisket for a long time.

10-20-2006, 11:26 PM	#16
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	I would put them on now and foil and hold them for your event later. Besides you cant go wrong getting some sleep and getting up early refreashed and ready to go, main reason I purchased my Treager __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

10-21-2006, 05:41 AM	#18
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	Well windy as hell all night, temp down to 40 degrees, but the wsm held at about 225 all night. the brisket is at 158 on the lower shelf and the two butts look good. Slept about 20 minutes :), no a few hours but the wind had me up often...more for the house than the smoker. Carry on... __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

10-21-2006, 07:27 AM	#19
thunderbelly On the road to being a farker Join Date: 08-13-06 Location: Brantford, Ontario	Have you tried the Guru for the wsm? I can't really see a huge advantage to putting one on, my WSM holds a fairly decent temp if you leave the lid on LOL __________________ "That's not my tan, it's bark" Oaklahoma Joe trailer rig WSM Traeger 70 ECB starter model

10-21-2006, 11:35 AM	#21
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Keep in mind that he still coolers that brisket for a long time. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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