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Logistics puzzle

post #1 of 6
Thread Starter 
HI fellas
Just joined here and I mainly did so to get ideas on this issue...but it seems cool so I'm staying.....

I have big grad party. Doing about a 10 lb brisket, 10 lb shoulder for pulled pork, six racks ribs plus other stuff

I have vision kamado which I'm still getting the hang of, WSM and Weber kettle

I plan to do my smoked wings on the kettle...

I know I'm starting the night before. Current plan is brisket on wsm, shoulder on vision then throw ribs on vision right after. I'm new to Kamado but the temp control is great
Partty is at one. I've only ever let briskets and shoulder rest just long enough to eat. Now it seems they will be coming off well before party...they go in cooler I guess?

Ideas on timing and rig utilization are welcome. Actually needed!
post #2 of 6

Preheat the cooler with hot water...  the meat will stay warmer longer....

post #3 of 6
I did a shoulder a couple of weeks ago as a practice for the kids wedding. Wrapped in towels in a cooler, it was still quite hot after four hours.
post #4 of 6



Sounds like your going to be a busy boy!



post #5 of 6

texas.gif  Good afternoon and welcome to the forum, from a beautiful hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #6 of 6
Thread Starter 
SOS this vision way too efficient. Got up at130 am temp was barely 200. Opened top vent a bit. Up at345 and it had soared to 380 now ends are already at 215. Middle 180. I'm not happy I'm assuming it garbage
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