Here's the plan....
Dinner tonight - 7 lbs of boneless pork ribs, about 1/2 lb each, EST 2 hrs?
Tommorrow for 3 pm meal
1 12lb brisket - EST 19 hrs if alone
1 10.7 lb brisket - EST 17 hrs if alone
1 6.6 lb brisket (point from the last time I did brisket) - EST 10 1/2 hrs if alone.
All this will be going in the smoker today. I plan to have leftovers. Can't see not filling the smoker because last time the 7 lb brisket was awesome and didn't go far (1 meal and a sandwich which ticked me off).
do the estimates look okay?
any thoughts on if I should allow extra time?
thoughts on what wood? I have hickory, apple, cherry and maybe maple (arriving sometime today).
would it be better to use a cooler or oven set at 170 for my warmer tomorrow?
how long can I keep the brisket hot in wrapped in foil, towels in a cooler?
Any other thoughts?
Thanks in advance...
Dinner tonight - 7 lbs of boneless pork ribs, about 1/2 lb each, EST 2 hrs?
Tommorrow for 3 pm meal
1 12lb brisket - EST 19 hrs if alone
1 10.7 lb brisket - EST 17 hrs if alone
1 6.6 lb brisket (point from the last time I did brisket) - EST 10 1/2 hrs if alone.
All this will be going in the smoker today. I plan to have leftovers. Can't see not filling the smoker because last time the 7 lb brisket was awesome and didn't go far (1 meal and a sandwich which ticked me off).
do the estimates look okay?
any thoughts on if I should allow extra time?
thoughts on what wood? I have hickory, apple, cherry and maybe maple (arriving sometime today).
would it be better to use a cooler or oven set at 170 for my warmer tomorrow?
how long can I keep the brisket hot in wrapped in foil, towels in a cooler?
Any other thoughts?
Thanks in advance...