Meatsweat Mike
Got Wood.
I’m planning on cooking a 4.8lb pork butt and 3 racks of ribs for a friends birthday this weekend and I’m a bit torn on the logistics. Obviously I want to get the pork butt way earlier, but I am trying to decide whether I just put the ribs on 4-5hrs before dinner with the pork butt and add some more wood chunks or do I pull the pork butt and finish it in the oven when I put the ribs on. My main concern is getting too much smoke on the pork butt if I add more wood towards the end of the cook as I add the ribs. At that point, theoretically, the pork butt may not take on much more smoke but I was curious on what other people have done. I’ll be cooking on a Weber summit Kamado if that matters at all.