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In terms of timing, do you want them to all finish at same time ? If so, you would load brisket first, and depending on size, possibly butts at same time. Then ribs maybe go on 8 hours later on next rack down, then chicken on bottom last. I'd put Brisket and butts up high though - not always a good policy to load the raw meats over top of the already cooked/cooking foods.You can load the shelves offset a bit, if for example you don't want the brisket drippings landing on your ribs, etc. Personally,I don't mind when my pork butts and brisket drip down onto the ribs - it's kind of a basting that seems to help the taste. :-)
quote:
Originally posted by Team_1209:
Hello all! Would like your opinions on how you would arrange chicken thighs (25), pork butt (2), brisket (2) and 3 or 4 rack of baby backs on the racks in the 120? This is my third cook and the prior two were single meats. Thanks!

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