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post #1 of 3
Thread Starter 
I'm going to be smoking 4 beef briskets and 4 pork tenderloins. What do you think is the best way to tackle this? Should I start the briskets and then put the loins in a few hours before briskets R done?
post #2 of 3

Yes sir. I would look at about five hours depending on your smoking temp to be safe. You can always pull'em ,wrap them and

let them rest in a towel in your cooler. What time are we eating ?

post #3 of 3
Thread Starter 
Party starts at 6. Lol! 5 hours for the tenderloin or briskets?
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