tish
Quintessential Chatty Farker
We're smoking Michael's first brisket tomorrow, and we'll be following Boshizzle's hot 'n fast method. We wanted to throw on a couple racks of BBs, and a fattie. Any reason we couldn't do all those hot 'n fast, too? Or should we save them for another cook? We'll be smoking a chicken, too, but had intended to do it on the rotisserie with some chunks in foil on the gasser. Maybe we ought to spatchcock the chicken, and throw it on with the brisket hot 'n fast on the keg, and put the ribs and fatties on the gasser at 270* with the chunks in foil. Any words of wisdom about this musical chairs of meat would be welcome. Thanks! :grin: