I have a 8.3lbs pork shoulder and 10.6lbs brisket to cook together. My plan was to smoke for 2hrs then 220 until an IT of 195-200, foil around 165. I know each piece of meat is different but approx how long is that going to take? I want to pull it off at around noon and then FTC until...
I see for both pork shoulder and brisket some people cook it for awhile then foil it and cook it longer whereas others don't foil. What are the pros and cons for each? I’m going to be cooking one of each for my wife’s b-day party and trying to figure out what’s the best way. I’ve done pulled...