I need some help!
Me and my big mouth.
We have a Jeep outing this weekend and I promised everyone that I would smoke some ribs and pork roast.
Well with the number of people that have decided on coming I have decided that I will also be fixing chicken. (whole chickens)
Here is my problem.
The plan is to start the ribs first, doing the 3,2,1 method. The Pork roast and the chicken will be put on around the 4 hour mark.
I usually use Pecan wood to smoke my chicken, will this work well for the Pork roast? I brine the Pork roast so it cooks faster.
Will this over smoke the ribs?
93 YJ SOA 2" springs front, XJ springs rear w/main leaf added, High pinon 9 inch rear detroit locker front Dana 44 ARB 4.56 Gears, 36 inch Irok tires too much to list.
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