Over the weekend, I did a 14 lb brisket and 4 small (4-5 lb each). Started the brisket at 6 pm on Friday night and put the shoulders on around 4:30 am. I pulled the brisket at around 9 am at 185 temp, foiled, blanket and cooler until 1 pm. After pulling the brisket off I put some wings I had marinated in generic hot sauce, BBQ rub, and sriracha for 5 hours. I needed to keep the heat up around 275 just to keep the shoulders moving along. Wings turned out great. Son said they were best he's had that I made. Pork shoulder wasn't to my liking as I was hurried to get it done (should have put in on an hour earlier as I didn't get the fat breakdown as much. It was just a little tougher to pull apart.
Know I have 10 lbs of bacon that I will put on tomorrow along with a rack of St. Louis. I plan on around 4-5 hours on the bacon at 150. Was wondering if anyone else has done ribs at that temp for that long of a period of time. My thought was to put the ribs on about an hour or so before I pull the bacon off. I just would like to see if anyone else had done that type of "low and slow" before. TIA!!
