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  1. I

    Brisket and Butt

    Ah.... ok Thanks again...much appreciated.
  2. I

    Brisket and Butt

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: I do foil my briskets at 160 or 165, depending on how long things have been taking and my timeframe. I seem to shoot for 165 but end up...
  3. I

    Brisket and Butt

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: Hi Ian, Sounds like a nice meal you have planned. Here's how I do it: Brisket = Fat side down, bottom rack Butt = Top rack The butt...
  4. I

    Brisket and Butt

    Well tonite I am loading up the WSM.... Looking for a little advice. I have an packer just shy of 11Lbs and a butt around 9 lbs. Thinking packer on top, fat side down, and Butt on Bottom. Thoughts? Suggestions. Will be using Basque lump. and some Cherry wood.

 

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