I may have got myself in over my head - I'm having a total of 11 people over for a BBQ in a few week's time and I've no idea how to cook all of this.
The plan is to do a small brisket (3lb) and 2 shoulders (2lb each). Ideally I'd like to add some wings to this but I think that's a bridge too far.
I've got a Weber one touch pro with a smokenator, and I'm used to doing long cooks, but only ever 1 thing at a time.
The options I see at the moment are either:
From what I understand, the bottom grill (where the charcoal / smokenator sit) in my Weber is at about 180f when the main grill is at 225f.
Is there any way to do this as a one-shot deal (obviously with some things being in for longer than others)? If not, what are the downsides of doing the pork the day before (besides obviously losing that lovely steaming hot beatiful smell as you pull it) ?
The plan is to do a small brisket (3lb) and 2 shoulders (2lb each). Ideally I'd like to add some wings to this but I think that's a bridge too far.
I've got a Weber one touch pro with a smokenator, and I'm used to doing long cooks, but only ever 1 thing at a time.
The options I see at the moment are either:
- Cook the stuff in stages
- Maybe do the 2 shoulders the day before, pull them and reheat on the day
- Do the brisket on the day
- Try and work out how to do this all at once
From what I understand, the bottom grill (where the charcoal / smokenator sit) in my Weber is at about 180f when the main grill is at 225f.
Is there any way to do this as a one-shot deal (obviously with some things being in for longer than others)? If not, what are the downsides of doing the pork the day before (besides obviously losing that lovely steaming hot beatiful smell as you pull it) ?
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