British BBQ Society Forums

I rested my brisket in the oven double wrapped in foil, just kept turning the oven on for five minutes on low every 30 mins or so

ive always left it in (thermometer), if you have to keep unwrapping to check temps you will lose the moisture and disturb the temp in the smoker

As above, top vent needs to stay open

Doing these today, interested in how they turn out I've never cooked em cut up before

id do 2-1-1 on the ribs, or even 2-1-30mins, depends how they feel, grab with tongues half way along and see how floppy they are

as the shoulder is a small one, id foil it at 160/165F, id say 4-6 hours at 225-250F

170F on a normal shoulder etc is way too early, usually the removal temp would be 195F-205F but it may be a totally different situation with a whole pig ! Ive no idea

interesting cook, any reason you only took it to 170F ?

cheers

my brisket was double wrapped in heavy duty foil and 4 hours later it was still at 160F IIRC, I sat it in the oven and every hour just put the oven on for 5-10 mins on very low to keep it warm

ive got some pork ribs, but they are not together in a rack, they are cut into singles, how would you guys suggest cooking them and would the timings change much compared to a rack ?

I usually do racks at 2 hours uncovered, 1 hour covered, and around 30 mins uncovered glazed with sauce, at about ...