By Todd Barron @ FoodieCuisine.com
I am doing a lot of BBQ’ing for some friends coming over this weekend:
- 15 pound brisket
- 7 pound pork shoulder
- 24 chicken thighs
- 10 pounds of baby back ribs
I put a dry rub on the brisket and the ribs and a wet rub on the pork shoulder. All sat overnight in the refrigerator. A few minutes ago I put the brisket and pork shoulder in the smoker at 238 degrees F. Should be ready to foil in a few hours. 🙂
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