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Guest
Guest
I'm smoking for the first time Sunday and I'm using food I already had in the freezer. I've got a small brisket that I'm going to put on the top rack, I figure around 4-5 hours, but I'll just put a meat thermometer in it and wait for 180. I've also got some pork spareribs that my mother-in-law seperated (so not racks, just individual ribs) and marinated in a very spicy korean marinade. Do you think if I load up the bottom rack with the loose ribs they'll take as long as racks of ribs, or less time because they're loose? I'm hoping I can tell, and that they'll just be done around the time the brisket's done.
Any thoughts or suggestions?
Thanks,
MC
Any thoughts or suggestions?
Thanks,
MC