Hi, love the forum!
I have an 18" WSM, cooking for some church young adults coming over, about 30-40 people. Planning on making a 15 pound brisket, and about 16 pounds of pulled pork (boneless pork butt from Costco). My question is, which would you put on the top grate v. bottom grate? Also, any tips for cook times? I've made both separately, but wondering if having that much meat will significantly extend cook time. Thanks!
I have an 18" WSM, cooking for some church young adults coming over, about 30-40 people. Planning on making a 15 pound brisket, and about 16 pounds of pulled pork (boneless pork butt from Costco). My question is, which would you put on the top grate v. bottom grate? Also, any tips for cook times? I've made both separately, but wondering if having that much meat will significantly extend cook time. Thanks!