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FTC = Foil\Towel\Cooler Foil the meat. Place clean (old) towel in the cooler, followed by the meat and then another towel and close the cooler. Use old towels unless you like greasy drippings on your towels. You can also heat the cooler by adding hot water to it and then dumping out before...

I think I will do the ribs then FTC for a couple hours. I am considering chicken OR tri's (not both). Leaning tri's. Will then open all vents and add a chunk of red oak or hickory then smoke tri's til about 115* and will reverse sear on the gasser to 125*.

Another vote for SBR. Sometimes I doctor it up with some chili flakes, soy sauce, cayenne, etc...

Or should I BBQ in reverse? Smoke the tri-tips or chickens first then FTC... then smoke the ribs? Not sure what FTC will do to baby backs?

I plan to smoke 6 racks of baby backs and either 2 tri-tips or 2 spatchcocked chickens this weekend for about 20 people (5-6 children). I plan to get smoker to 225*-275* using the Minion Method and add 2 chunks of apple wood to coals. I will cut the ribs in half and use rib racks on both top...