First time doing this much at once – I have a Costco brisket and two pork shoulders (no bone). The brisket has been going 12 hours and the pork shoulders 9 hours at 200f overnight. I bumped the temp to 225 about two hours ago and we are approaching wrap time for all involved.
Setup – Louisiana Grills 800 BL w/ Pit Boss comp blend pellets. INKBIRD WiFi temp probes
by Badm3at
2 Comments
When an where is the party
Going to be lots of food! Looking good