3 bone-in 6-8 lb butts (2 mr. brown, 1 slathered in Mustard)
3 whole chickens (Basic BBQ chicken)
1 Fatty (first ever, hey if I gotta be up that early)
2lbs of ABTs (first ever)
2 WSM (1 cooked in twice, the other brand spanking new)
1 large Batch Miss Piggy Sauce
1 large Batch homemade Ketchup based BBQ sauce (Hot)
1 Large batch Lexington Vinegar sauce
1 large batch creamy coleslaw
(other sides provided by the attendees).
2 previously successful smokes (1 set of 2 Pork butts, and 1 basic BBQ chicken; not at the same time).
1 requirement:
wife expects to eat no later than 1pm.
several questions and requests for affirmations.
(not looking for "The Answer" but rather asking you to take a look at my plans and comment on how/if you would do it differently - as my experience is limited and TVWB community's is limitless)
Edit to add key fact (thanks K Kruger)
Planning to cook at 240-250 lid temp.
using the 2hr/lb rule I have gotten from this board (thanks) I am planning on starting grill #1 around 6pm the day before (MM-Rancher-Brinkman pan w/wate). Expecting to pull off between 10-11 giving me a 2-3 hour rest. Given the parameters above agree/disagree with the start time? (what is your preferences so far as smaller/larger butt on top/bottom rack? 2 over 1 or 1 over 2 [will not be marinating them nor flipping/switching them; agree/disagree?])
Fatties go on grill #1 around 7am for 8am breakfast sandwiches for the cook.
Fire Grill #2 (standard method, dry pan, all 3 vents 100% the whole time, at 11am (hopefully after the butts are wrapped and resting). To start the BBQ chickens (1.5 chicks per rack, agree disagree)
ABTs prepped and ready the night before (recommendations for stuffing due to no leftover Pulled Pork are appreciated) go onto grill #1 as soon as the Butts are wrapped and resting.
Smoking using Hickory and Pecan Chunks thinking 2 fist size of each (in with coals at the get go) and 2 pouches of apple pellets 1 added before bed the first night and the second when the Fatty goes on (to late in the game for smoke?) for the Pork. To much or to little?
1 pouch JD and 1 pouch apple for the chicken. To Much or to little?
1 Pouch of JD for the ABTs
Do you think that is enough pork (no such thing as to much).
If you read this far, thank you, I look forward to your thoughts on my cook.
3 whole chickens (Basic BBQ chicken)
1 Fatty (first ever, hey if I gotta be up that early)
2lbs of ABTs (first ever)
2 WSM (1 cooked in twice, the other brand spanking new)
1 large Batch Miss Piggy Sauce
1 large Batch homemade Ketchup based BBQ sauce (Hot)
1 Large batch Lexington Vinegar sauce
1 large batch creamy coleslaw
(other sides provided by the attendees).
2 previously successful smokes (1 set of 2 Pork butts, and 1 basic BBQ chicken; not at the same time).
1 requirement:
wife expects to eat no later than 1pm.
several questions and requests for affirmations.
(not looking for "The Answer" but rather asking you to take a look at my plans and comment on how/if you would do it differently - as my experience is limited and TVWB community's is limitless)
Edit to add key fact (thanks K Kruger)
Planning to cook at 240-250 lid temp.
using the 2hr/lb rule I have gotten from this board (thanks) I am planning on starting grill #1 around 6pm the day before (MM-Rancher-Brinkman pan w/wate). Expecting to pull off between 10-11 giving me a 2-3 hour rest. Given the parameters above agree/disagree with the start time? (what is your preferences so far as smaller/larger butt on top/bottom rack? 2 over 1 or 1 over 2 [will not be marinating them nor flipping/switching them; agree/disagree?])
Fatties go on grill #1 around 7am for 8am breakfast sandwiches for the cook.
Fire Grill #2 (standard method, dry pan, all 3 vents 100% the whole time, at 11am (hopefully after the butts are wrapped and resting). To start the BBQ chickens (1.5 chicks per rack, agree disagree)
ABTs prepped and ready the night before (recommendations for stuffing due to no leftover Pulled Pork are appreciated) go onto grill #1 as soon as the Butts are wrapped and resting.
Smoking using Hickory and Pecan Chunks thinking 2 fist size of each (in with coals at the get go) and 2 pouches of apple pellets 1 added before bed the first night and the second when the Fatty goes on (to late in the game for smoke?) for the Pork. To much or to little?
1 pouch JD and 1 pouch apple for the chicken. To Much or to little?
1 Pouch of JD for the ABTs
Do you think that is enough pork (no such thing as to much).
If you read this far, thank you, I look forward to your thoughts on my cook.
