dwfisk
Quintessential Chatty Farker
With bludawg and others tutoring, I've gotten very comfortable with 6-7 hour briskets. My son is throwing a HS graduation BBQ party (eats at 6:00 PM) in a couple weeks and wants brisket and pulled pork (along with some chicken & rib trimmings).
Questions:
1) will essentially the same brisket technique (300*-325* for 4 hrs, wrap in BP for a couple more hours until probe tender then rest/hold) work for pork butts?
2) should I wrap or just let them run until probe tender?
3) if wrap is the way to go, BP or foil?
Thanks in advance.
Questions:
1) will essentially the same brisket technique (300*-325* for 4 hrs, wrap in BP for a couple more hours until probe tender then rest/hold) work for pork butts?
2) should I wrap or just let them run until probe tender?
3) if wrap is the way to go, BP or foil?
Thanks in advance.