- May 25, 2016
- 40
- 10
I know that the meat will tell me when she's done, but I'm wondering what time I should start the smoker on Tuesday.
We are doing a pork Shoulder (8.5lbs) and a brisket (5.5lbs). We'd like them both ready to eat at 4pm. I know that I'd like at least 1 hour of resting for them both.
What would be your ideal start time if you were doing this? We are using a Char Broil 1280 offset with Kingsford. Throwing the occasional Apple log and Hickory chunk on top.
Gonna throw some ABTs on towards the end as well, but I wanted to be sure of what time to start. I'm guessing the pork Shoulder should be on 2 hours before the brisket. After that, I'm up for grabs with guesses...
Any help would be great!
TIA!
We are doing a pork Shoulder (8.5lbs) and a brisket (5.5lbs). We'd like them both ready to eat at 4pm. I know that I'd like at least 1 hour of resting for them both.
What would be your ideal start time if you were doing this? We are using a Char Broil 1280 offset with Kingsford. Throwing the occasional Apple log and Hickory chunk on top.
Gonna throw some ABTs on towards the end as well, but I wanted to be sure of what time to start. I'm guessing the pork Shoulder should be on 2 hours before the brisket. After that, I'm up for grabs with guesses...
Any help would be great!
TIA!
