I'm smoking a brisket, few slabs of ribs, a fatty, & some ABT's for the Daytona 500. The weather is supposed to be pretty good until just after lunch, then rain. The race starts at 2 or 3. I would like to be done by lunch so I can sleep a couple of hours before the race starts.
I've never smoked a brisket before & have a couple questions.
1 Should I seperate it like in this link http://www.azbbqa.com/articles/brisket-trim.htm#
2 I know it all depends on weight, but to figure out what time I'm going to start I guess I need to find out the weight, go by the 1 to 1.5 hrs/lb & then give it a couple extra hours & then count back from noon (when I want to be done by).
3 About how long will the fatty take? I know when I need to put the ribs & ABT's on, but not too sure about the fatty. I plan on putting the ribs on around 6am & the ABT's a couple hours before noon.
It's too hot to get oysters this weekend, so we are going to get a bag of crawfish instead! I'll be sure to take plenty of pics. I'm sure I'll have plenty in the beginning, but as the beer starts flowing I don't think I'll be too worried about pictures
I've never smoked a brisket before & have a couple questions.
1 Should I seperate it like in this link http://www.azbbqa.com/articles/brisket-trim.htm#
2 I know it all depends on weight, but to figure out what time I'm going to start I guess I need to find out the weight, go by the 1 to 1.5 hrs/lb & then give it a couple extra hours & then count back from noon (when I want to be done by).
3 About how long will the fatty take? I know when I need to put the ribs & ABT's on, but not too sure about the fatty. I plan on putting the ribs on around 6am & the ABT's a couple hours before noon.
It's too hot to get oysters this weekend, so we are going to get a bag of crawfish instead! I'll be sure to take plenty of pics. I'm sure I'll have plenty in the beginning, but as the beer starts flowing I don't think I'll be too worried about pictures