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!