3 Stage Father's Day smoke


 
M

Matt Grabill

TVWBB Fan
My Father's day gift is to smoke a bunch of meat and the dad's get to act like cavemen !! I have a butt trimmed and ready to go at just over 9lbs.Also on board is a brisket that is 8lbs trimmed. 3 slabs of ribs also need to make their way into the action.I plan on starting with the butt at midnight and adding the brisket at 3:30am or so.Ribs will go on around noon Sunday as people are arriving at 4pm.My question is do I/can I add wood at each stage to make sure that everything gets the smoke it deserves? I'll be running 225 to 250 range, minion method with water pan. Happy Father's Day to all
 
Don't see why not the time your ribs go on you should be about done with the butt and brisket. Do you wrap your butts and briskets?
 
I do not wrap while cooking, only when I take them off to rest in a cooler with towels. I did add a chunk of apple at 4am when I put the brisket on. Currently in the stall at 165 for the butt and 161 for the brisket......they"ll be done when they are done !!
 
You must log in or register to reply here.

 

Back
Top