I am going to fire up the smoker this weekend when some family is in town and wanted to pull off my first BoB and I wanted to get some feedback on my strategy.
I have a 7.5# butt that i'm going to rub with The Renowned Mr. Brown rub and put it on the smoker at 6am (assuming dinner starts around 7pm). The butt is the entree for dinner.
In an attempt to expand my BBQ horizons - and maximize the use of the cooker space I want to do a brisket as well. My packer brisket is 11.5# and needs about 18 hrs of cook time. Can I "stagger" the start times of these two cuts? How have others managed the weight difference between the two cuts?
I have a 7.5# butt that i'm going to rub with The Renowned Mr. Brown rub and put it on the smoker at 6am (assuming dinner starts around 7pm). The butt is the entree for dinner.
In an attempt to expand my BBQ horizons - and maximize the use of the cooker space I want to do a brisket as well. My packer brisket is 11.5# and needs about 18 hrs of cook time. Can I "stagger" the start times of these two cuts? How have others managed the weight difference between the two cuts?