Willie (Green Bay)
TVWBB Member
Fellow WSM'ers!
This Saturday the wife and I are hosting a BBQ at our home for family and friends. This will be my 4th cook on my new WSM and my first ever BBQ'ing of this much meat.
I typically smoke between 225-250 and I can maintain these temps pretty accurately throughout a cook. Temps for Friday and Saturday at high of 65 during the day and low in the 50's at night.
So my question is, what time should i start cooking on Friday if I want to serve at 5pm on Saturday? Keep in mind i would like time to pull the meat, wrap in foil and towels and put them in the cooler to rest for awhile (at least 1hr)and pull it with my claws and serve. I will be using all Kingsford blue with apple chunks.
I just don't want to be scrambling and rushing anything so that's why I am asking the experts here.
This will also be my first cook with a Maverick ET-372.
Thanks in advance!!
This Saturday the wife and I are hosting a BBQ at our home for family and friends. This will be my 4th cook on my new WSM and my first ever BBQ'ing of this much meat.
I typically smoke between 225-250 and I can maintain these temps pretty accurately throughout a cook. Temps for Friday and Saturday at high of 65 during the day and low in the 50's at night.
So my question is, what time should i start cooking on Friday if I want to serve at 5pm on Saturday? Keep in mind i would like time to pull the meat, wrap in foil and towels and put them in the cooler to rest for awhile (at least 1hr)and pull it with my claws and serve. I will be using all Kingsford blue with apple chunks.
I just don't want to be scrambling and rushing anything so that's why I am asking the experts here.
This will also be my first cook with a Maverick ET-372.
Thanks in advance!!