Hey guys,
Got a ~6llb flat on at *165 internal right now and 2 ~6llb butts on top of it at ~125.
Won't be ready to eat until 6pm. I was thinking about a couple options here:
1) let the flat go to 190 and foil and just hold it in a coole with warm towels yadda yadda.
2) Pull the brikset at ~175, foil it and put it in the oven around 200?
3) foil the brikset at 175 and leave it on the high cook smoker until fork tender and then wrap some more foil and toss in the cooler.
Opinions on best option?
I'm going to have to keep the WSM cranked to get the butt done in time I think. I should have put the flat on much later than the butt.
Got a ~6llb flat on at *165 internal right now and 2 ~6llb butts on top of it at ~125.
Won't be ready to eat until 6pm. I was thinking about a couple options here:
1) let the flat go to 190 and foil and just hold it in a coole with warm towels yadda yadda.
2) Pull the brikset at ~175, foil it and put it in the oven around 200?
3) foil the brikset at 175 and leave it on the high cook smoker until fork tender and then wrap some more foil and toss in the cooler.
Opinions on best option?
I'm going to have to keep the WSM cranked to get the butt done in time I think. I should have put the flat on much later than the butt.