While it would be nice to have a smaller second cooker for things like ribs or chicken, it takes up space for other gear necessary to participate in events.
I guess what I'm trying to figure out is a schedule that I can use which allows for butts and ribs on the cooker at the same time but allows me minimal holding time after the butts are taken off and pulling the meat for the turn in box while the ribs cook. I know the first few hours ribs don't require too much attention so that would give me the opportunity to let the butts rest and get the meat pulled.
I don't think I will be wrapping my ribs as most times when I do, they get too soft. How long can you keep a butt wrapped before it goes to mush or will it?
I'm thinking, allowing 12 - 14 hours for the butts depending on weight and other conditions. If turn in for butts is at 10AM, then I would need to get them on by 6 - 8PM. Pull and wrap them at 8AM. Put the ribs on 4 - 5AM assuming a 11AM turn in for them. This should give me time to get the pork box turned in and be back to start getting the ribs sauced.
What do ya'll think?