Best way to accomplish this cook!


 
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Ed Keeley

New member
Hi all
Hoping I can get some great advice from those much more knowledgeable than I!

For the 4th of July, I am hoping to grill/bbq the following:
ABTs
1 brisket
2 butts
4 racks of ribs
Chicken
along with dogs and burgers for the few people who will want that..

I have the 22.5 smoker along with a gas grill.

What is the best way to accomplish all this cooking. Are there certain items on this list that I can do a day ahead of time and do a reheat on without losing much of anything... are there items that will cook better together than other items or am I being just a little to ambitious here :)

Thanks
Ed
 
With one smoker that would be a bit challenging.

If I were you, here's how I'd do it:

Wednesday around 7pm, I'd get the brisket and butts in the smoker at 250F. Thursday morning about 7am-8am, I'd get up and pull them out of the smoker and toss them in the oven at the same temperature to finish cooking. I'd knock down all my ashes while there's no meat in the pit and add fuel if necessary. Then I'd get the temp up to about 275F and put in the ribs. I'm not well versed in chicken cook times, but my ribs take 4-5 hours. Put the ribs on top in a stand-up rack or curl them, chicken goes on the bottom. ABTs cook pretty quick so they can go in whenever.

Dogs and burgers get done on the gas grill on demand.

Whenever the brisket and butts get done, foil them tight and put them in a cooler with towels if it's going to be hours before your guests arrive. They can be held for 3-4 hours at least that way. If it's going to be longer, I'd set the oven as low as it will go above 140F and hold them that way.

All of that is assuming people want Q on the table around lunchtime.
 
You can do the butts and pull them the day before. Get the brisket started for an overnighter so it will be done 4 hours early and add the ribs 5-6 hours before serving. Reheat the pulled pork in a crock pot or in a covered pan in the oven. Then do the chickens to be done the same time as the ribs.

Burgs and dogs on the gasser.
 
phew..so while I will be hoppin, it sounds very doable as long as I do my prep work!

For the brisket, was thinking of just standard salt and pepper...this will be my first time EVER for brisket. Just got back from Austin and had some amazing brisket down there! Good call or is there another way I should do this that A)Will knock my socks off and B)cover up any mishaps I make since it is my first time :)
 
Your mishaps will be cooking related, not rub related.

Briskets need two things to be really good:

1. Really consistent temperature
2. Enough cooking

I prefer low & slow, but hot & fast works too. The key is that you don't let your temps fluctuate. Most people pull their briskets too soon because they feel like it needs to be served, or they aren't sure if it's getting done, or whatever. Brisket is done when it's done, and it's dry when it's undercooked. If it's falling apart and dry, it's undercooked. If it can be sliced cleanly and is dry, you didn't let it cook long enough.
 
Bob Sample said:
You can do the butts and pull them the day before. Get the brisket started for an overnighter so it will be done 4 hours early and add the ribs 5-6 hours before serving. Reheat the pulled pork in a crock pot or in a covered pan in the oven. Then do the chickens to be done the same time as the ribs.

Burgs and dogs on the gasser.
Click to expand...

I like Bob's plan. I think I'd go a step further and shoot for having the brisket done and resting in a cooler while the ribs and chicken cook, if you can manage that. Otherwise you'd have to have it on the bottom rack, foiled, catching all the drippings coming off the chicken and ribs, which would be messy but wouldn't affect the taste as long as it's foiled. You also won't be able to monitor its tenderness quite as easily when it's down there. You'd have to poke a long probe through top grate or the coal door, which is do-able but not ideal. Finishing the brisket in the oven for its last few hours is an option to consider as well.
 
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