Hey there, getting ready to try to do a bbq themed Christmas this year with my #2a. I would like to do a brisket (8lb) & pork shoulder (10lb) together, possibly overnight starting on Christmas eve. Plan is to remove hopefully one of the meats in the early AM, and then start a few racks of ribs, followed by smoked wings to end the cook. I have an inkbird bluetooth temp monitor and can use multi-probes.
Few things I could use some alternate planning help. We are at 70% chance of rain Thursday night, so I don't think I can cook in the rain, and i dont think its wise to keep the garage door open all night either. I can either punt the idea of brisket and shoulder, and just try to replace the volume with all ribs, and just smoke in the AM... Thoughts on how to accomplish doing as much as I can all at once, wood choices etc? I have a mix of hickory & cherry from Smokin-it, as I have experienced more combustion than i am comfortable using Weber store bought chunks at HD...
Few things I could use some alternate planning help. We are at 70% chance of rain Thursday night, so I don't think I can cook in the rain, and i dont think its wise to keep the garage door open all night either. I can either punt the idea of brisket and shoulder, and just try to replace the volume with all ribs, and just smoke in the AM... Thoughts on how to accomplish doing as much as I can all at once, wood choices etc? I have a mix of hickory & cherry from Smokin-it, as I have experienced more combustion than i am comfortable using Weber store bought chunks at HD...
