antone04
MemberGot rid of the matchlight.
Hey guys, I'm cooking for a friends daughters party in about a month, six briskets and 10 slabs of ribs, you guys have any advice or tips about what temp and about how long I should smoke the meat?
6 briskets and 10 slabs of st louis
- Thread starter antone04
- Start date
Bludawg
somebody shut me the fark up.
275 until it' done
IamMadMan
somebody shut me the fark up.
Find the happy spot of the smoker and work from there. Every smoker works more efficiently at some temperature than other temperatures. Find that temp and you can calculate your time from there.
You can also pick your temperature that you are comfortable working with and use that as your target.
You can also pick your temperature that you are comfortable working with and use that as your target.
pjtexas1
somebody shut me the fark up.
Have you ever cooked on this pit? Will you have time to practice?
SmittyJonz
somebody shut me the fark up.
What color is the pit ? 
SmittyJonz
somebody shut me the fark up.
At 275* 4.5-5 hrs on Ribs -Nekid - and 8-10 hrs on Briskets - wrapping in Butcher paper after 5 hrs - plus a 1-2 hr rest. At 250* probally 5-5.5 on Ribs and 10-12 hrs on Briskets.
If Pit was Camo it'd be a hair faster.
If Pit was Camo it'd be a hair faster.
