Andrew Marburger
New member
I have a 22.5 WSM and I've smoked two turkeys and one brisket on it so far. All came out pretty well.
This weekend, all the women are going to NYC. So, the men are going to BBQ.
I am going to smoke four racks of baby backs and a 10-12 lb brisket all in one day. I know, I am kinda swinging for the fences here.
Can anyone offer any advice on how to arrange all that meat? Obviously the brisket will be going in way before the ribs do.
As far as preparation goes...
For the brisket, I am just going to do what I did last time which seemed to work out pretty well. I injected it 6 hours before going into the smoker with a combination of olive oil, malt vinegar, beer, and worcestershire sauce. I rubbed it down with plain yellow mustard and then coated it in a dry rub consisting of paprika, chili powder, kosher salt, sugar, montreal steak, garlic powder and a pinch of cayenne pepper.
For the ribs, I think I am going to use the same rub and mustard combo and just wing it.
If anybody has any last minute ideas/comments/suggestions/etc, I would appreciate it!
This weekend, all the women are going to NYC. So, the men are going to BBQ.
I am going to smoke four racks of baby backs and a 10-12 lb brisket all in one day. I know, I am kinda swinging for the fences here.
Can anyone offer any advice on how to arrange all that meat? Obviously the brisket will be going in way before the ribs do.
As far as preparation goes...
For the brisket, I am just going to do what I did last time which seemed to work out pretty well. I injected it 6 hours before going into the smoker with a combination of olive oil, malt vinegar, beer, and worcestershire sauce. I rubbed it down with plain yellow mustard and then coated it in a dry rub consisting of paprika, chili powder, kosher salt, sugar, montreal steak, garlic powder and a pinch of cayenne pepper.
For the ribs, I think I am going to use the same rub and mustard combo and just wing it.
If anybody has any last minute ideas/comments/suggestions/etc, I would appreciate it!