Well I know sooner or later this would happen. After bringing in BBQ leftovers to work for the last few months I have been propositioned to have a cookout for friends and family of my Boss at their house on Friday. They requested that I cook up some Pulled Pork and Ribs. They decided on 2 Butts that avg between 10-15lbs, and 3 full racks of baby back ribs.
I myself want to throw on a brisket I picked up this week, weighs 7lbs and is pretty well trimmed. Now I have a good idea on what I want to do with the Butts and Ribs. My question is what exactly should my process be with the Brisket. Because of the other meats being cooked I cant really do a High heat cook.
After looking into the process some more 1-1.5hrs per pound is the normal cook time. But that people by the sounds of it are cooking till an internal temp of 160-165°F foiling it returning it too the WSM and pull when tender (meat probe or fork inserted and removed with little resistance against the meat grain). Letting it rest for 20-40mins in a cooler, then slice 1/4 - 1/2in thick slices.
So if there is anything I am missing in regards to cooking the brisket. Please let me know. Thanks...
I myself want to throw on a brisket I picked up this week, weighs 7lbs and is pretty well trimmed. Now I have a good idea on what I want to do with the Butts and Ribs. My question is what exactly should my process be with the Brisket. Because of the other meats being cooked I cant really do a High heat cook.
After looking into the process some more 1-1.5hrs per pound is the normal cook time. But that people by the sounds of it are cooking till an internal temp of 160-165°F foiling it returning it too the WSM and pull when tender (meat probe or fork inserted and removed with little resistance against the meat grain). Letting it rest for 20-40mins in a cooler, then slice 1/4 - 1/2in thick slices.
So if there is anything I am missing in regards to cooking the brisket. Please let me know. Thanks...
