alfredbot9000
Is lookin for wood to cook with.
- Joined
- May 31, 2010
- Location
- Shelby...
I am cooking for some family this weekend and am cooking two 13# briskets and two 8# butts.
I have one PBC...obviously not enough room for all this, so I want some input on timing question. My plan is to cook hot and fast on the briskets following bludawgs method.
Ill cook the pork butts around 275*
The plan is to fire up the PBC and hang the butts till I like the color then take off and wrap in foil and finish in the oven. Then I can throw the briskets on the PBC wrap in butcher paper once I like the color and finish both briskets on the rack on the PBC will probably have to stack them or stand on its side (similar to a rib rack)...this shouldn't case a problem in my mind, but wouldn't mind thoughts on that too.
I have one PBC...obviously not enough room for all this, so I want some input on timing question. My plan is to cook hot and fast on the briskets following bludawgs method.
Ill cook the pork butts around 275*
The plan is to fire up the PBC and hang the butts till I like the color then take off and wrap in foil and finish in the oven. Then I can throw the briskets on the PBC wrap in butcher paper once I like the color and finish both briskets on the rack on the PBC will probably have to stack them or stand on its side (similar to a rib rack)...this shouldn't case a problem in my mind, but wouldn't mind thoughts on that too.