I am down here in the Lone Star State for a week long vacation with the family. I have got a few plans including fishing,relaxing and COOKING. We are going to get together with ALL the family on Saturday and the theme is ofcourse, BBQ.
My brother Brex is pretty set on doing some high heat briskets and that is ok by me. They really turn out pretty good. We are planning to have the pit loaded down with briskets and butts for the high heat part.
No matter were the meat temp is at noon, I think the plan will then be to drop the heat back to low and slow for some ribs.
This is going to be more meat than I have ever tried to smoke at one time so I am all ears for suggestions.
We are going to use oak for the coals and then start adding hickory for the flavor. We are going to be smoking on the family pit which is an offset made from a propane tank. Its got a few holes in it so high heat will work pretty well I guess.
We are going to get all the prep work done tomorrow night a start early Saturday morning. I remembered to bring my camera.