Hello people, I'm planing on smoking both a 8 pound Brisket and a 8 pound Pork Shoulder together this weekend on my 18.5 WSM. I was planning to put both on at the same time @ 225 - 235 degrees around midnight for a 3:00 PM Family BBQ.
Questions; Is my assumption that both hunks of meat will cook at approximately the same time in the ball park?
Is putting the Brisket on the bottom rack over a full water pan going to give me enough heat at the 225 - 235 range (measured by the lid thermometer)?
I intend to check the internal temperatures in the early morning with my Thermapen digital thermometer and foil wrapping at 155 - 165 degrees.
Any suggestions or hints or tips would be appreciated.
Thanks,
Jack
Questions; Is my assumption that both hunks of meat will cook at approximately the same time in the ball park?
Is putting the Brisket on the bottom rack over a full water pan going to give me enough heat at the 225 - 235 range (measured by the lid thermometer)?
I intend to check the internal temperatures in the early morning with my Thermapen digital thermometer and foil wrapping at 155 - 165 degrees.
Any suggestions or hints or tips would be appreciated.
Thanks,
Jack