It looks like you're new here. If you want to get involved, click one of these buttons!
Planning an upcoming bbq, would like to smoke a 15lb. brisket and 6 racks of BB ribs. Wife is demanding a 5:30 PM chow time. Problem is that I have only 1 large egg-like smoker and a Weber gasser.
My plan is to put the brisket on at 250 around 6PM the night before and let it go until noon (18 hours). At that point the brisket will come off and the ribs will go on - figuring 5 hours for BBs. If the brisket is done at the 18 hour mark, I will just FTC it for 5 hours; more likely it will need some more time, in which case I will wrap it and put it in the gasser which I can rig for low/indirect by only putting on the back burner and adding a drip pan for protection from the heat. In my fantasy world, the brisket will be done no later than 4PM (22 hours), with time for rest and slicing, and the ribs will be done by 5 (5 hours). What are the odds that I can pull this off?
Second question: my Restaurant Depot cannot seem to keep fresh BBs in stock - they sell out the same day they come in. This month's RD specials just came out and they are selling frozen/cryo BBs for $2.69/lb. (actually $2.39/lb per case - but I don't think I can justify a whole case). Do I need to bust my ass to get fresh BBs, or will there be no noticeable difference with the frozen?