Hi,
I’m hosting a super bowl party for a bunch of military families, and I’ve only made two things on my 18” WSM (a single chicken and a single rack of ribs, both using the beginners methods from this page).
For this third cook I want to do a brisket and three racks of ribs. I figure I’ll do the 12 hour method on the brisket, but can I just pop the ribs in with six hours to go and be relatively ok? Or will that introduction of more cool meat and the lifting of the hood for a few minutes really expand my cooking time?
I wouldn’t be opposed to doing the ribs Saturday and the brisket on Sunday if that’s the only way to keep my cook time around 12 hours.
I’m hosting a super bowl party for a bunch of military families, and I’ve only made two things on my 18” WSM (a single chicken and a single rack of ribs, both using the beginners methods from this page).
For this third cook I want to do a brisket and three racks of ribs. I figure I’ll do the 12 hour method on the brisket, but can I just pop the ribs in with six hours to go and be relatively ok? Or will that introduction of more cool meat and the lifting of the hood for a few minutes really expand my cooking time?
I wouldn’t be opposed to doing the ribs Saturday and the brisket on Sunday if that’s the only way to keep my cook time around 12 hours.