On the 20th I will be assisting a friend with an October fest party. I have offered to let him use my 2 ECB's. The plan is to smoke about 5 pork butts and one beef roast. Total meat weight 43 to 48lbs.
Any cooking tips for this would be greatly appreciated, ex. how long to smoke and so on.
We will be using lump hardwood with hickory, mesquite, cherry, and apple wood available to use for the smoke.
Both ECB's have had the airflow mods done.
He wants to start at 8am and thinks it will be done at 5pm. I wanted to start at 6am and go till about 5 or 6pm.
Thanks
Any cooking tips for this would be greatly appreciated, ex. how long to smoke and so on.
We will be using lump hardwood with hickory, mesquite, cherry, and apple wood available to use for the smoke.
Both ECB's have had the airflow mods done.
He wants to start at 8am and thinks it will be done at 5pm. I wanted to start at 6am and go till about 5 or 6pm.
Thanks