Hey guys,
This weekend I am going to be cooking up some shoulders and briskets. I want to time it so I can pull both off at the same time. Thinking about putting the brisket on later in the smoke and refreshing the wood supply in the smoker. Do you think that this will be okay? Should I just put both on at the same time and hope for them to settle in to temp close to one another? In my experience the shoulders I have cooked have always taken a lot longer. I have an 8 and a 10 lb. packer and two 7-8 lb. shoulders. Another concern is making the shoulders bitter when I apply the fresh smoke with the brisket.
. . . maybe I should just finish the shoulders and do a high temp brisket attempt.
Let me know what you guys think.
Thanks much.
Thad
This weekend I am going to be cooking up some shoulders and briskets. I want to time it so I can pull both off at the same time. Thinking about putting the brisket on later in the smoke and refreshing the wood supply in the smoker. Do you think that this will be okay? Should I just put both on at the same time and hope for them to settle in to temp close to one another? In my experience the shoulders I have cooked have always taken a lot longer. I have an 8 and a 10 lb. packer and two 7-8 lb. shoulders. Another concern is making the shoulders bitter when I apply the fresh smoke with the brisket.
. . . maybe I should just finish the shoulders and do a high temp brisket attempt.
Let me know what you guys think.
Thanks much.
Thad