I have 2 dino ribs going on my 18.5 WSM, and I'll have extra space, so I thought, why not also do a little 2-3 pound chuck for pulled beef. Haven't bought the chuck yet, but here is one of the ribs. They're about 1.5 inches thick, I think.
In my research on the AR forums, I'm thinking here's what I'll do. Let me know if I'm headed in the right direction.
Wood: Oak and Hickory
Temp: 250-275
Water pan: Empty but foiled.
I was going to wrap the chuck when the bark set. Should I wrap the ribs? I wasn't planning to.
Assuming I only wrap the chuck, I'll transfer that to the oven and keep the ribs on the cooker. Will start checking for probe tenderness on both at around 200. Once they're probe tender, I'll hold the temp there for about an hour, then put both in faux cambro for about two hours. Then... time to eat and get the meat sweats!
Do you think total cook time for both will be about the same? I was going to give myself 12 hours. How's that all sound? Thanks!
In my research on the AR forums, I'm thinking here's what I'll do. Let me know if I'm headed in the right direction.
Wood: Oak and Hickory
Temp: 250-275
Water pan: Empty but foiled.
I was going to wrap the chuck when the bark set. Should I wrap the ribs? I wasn't planning to.
Assuming I only wrap the chuck, I'll transfer that to the oven and keep the ribs on the cooker. Will start checking for probe tenderness on both at around 200. Once they're probe tender, I'll hold the temp there for about an hour, then put both in faux cambro for about two hours. Then... time to eat and get the meat sweats!
Do you think total cook time for both will be about the same? I was going to give myself 12 hours. How's that all sound? Thanks!
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