Brisket and ribs for a party


 
PeterD

PeterD

TVWBB Super Fan
Hi folks,

Our end-of-summer party is coming up in a couple of weeks and we're hoping for about 30-35 people. Last year we did 10 racks of baby backs and only had a few left-overs. This year I'll be doing 10 racks once again, but I'd also like to do a brisket. I have an older 18" WSM and wondering how I could pull this off if I didn't get access to a second smoker.

I use a Klose rack for the ribs (5 on each grate) and I can bang out a batch in about 4-1/2 hours give-or-take, especially if I foil. How can I do these ribs plus one brisket and time it so both are ready to eat at around 7pm?

I may be able to get my hands on an old Brinkman smoker, but until it's safely in my garage, I'm going to have to plan on having only one smoker to get the job done.

Thanks in advance.
 
How big is the brisket?

Unfortunately, the two don't intersect very well in time or temp. You can cook the brisket using the high temp method which might get it done in 4-5 hours (depending on size), but I've never cooked baby backs using high temp and I'm afraid they won't stand up well to that method.

You could prepare the BB's in advance and reheat them on the grill just prior to serving, allowing you to focus on smoking the brisket and timing it to be done just prior to service. It gives you more flexibility in terms of what cooking method you want to use.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ToddP:
How big is the brisket? </div></BLOCKQUOTE>
No idea yet, but probably it'll be a flat in the 5 to 6 pound range, since we can't get packers in my part of the world.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ToddP:
You could prepare the BB's in advance and reheat them on the grill just prior to serving, allowing you to focus on smoking the brisket and timing it to be done just prior to service. It gives you more flexibility in terms of what cooking method you want to use. </div></BLOCKQUOTE>
Hmmm. Sounds like the only real option, short of getting a second smoker. I was planning on a HH brisket just for convenience sake.
 
You should be able to get packers at Walmart - but you have to ask for them; 'whole brisket' from the back.
 
I did the same cook for a rehearsal dinner a month ago. 30-40 folks. Unfortunately a HH brisket probably should not hold for 4-5 hrs due to the ambient heat. I did the brisket on a Weber kettle HH, and the ribs on a WSM18.5. It all turned out good. If you can do a low cook on the brisket you can hold 4hrs and then do the ribs a bit high heat. Or as has been suggested do the ribs to not quite done, cool and hold, cook briskey HH, 4-5 hrs total and then hold for 45minutes- hr while reheating the ribs. Should work.

Mark
 
Peter hope i can help, put the brisket on the bottom rack, on the top rack stack the ribs 5 high 2 stacks, 250-275 temp, every 30 mins take the bottom rib and put it on top of the stack keep doing that for about 4.5-6hrs everything should come out about the same time, no need to foil the ribs
 
No problem here.

Cook your brisket low-n-slow overnight, cooking 225-250, an hour a pound for planning purposes. Wrap in foil when done and put in a well insulated cooler with wadded newspaper, etc. Keep in the cooler for up to six hours, during which time, you cook the ribs, and if you get a stubborn brisket, just cook your ribs a little faster to get done in time, up to 300. If they start getting dark well before done, go ahead and foil 'em...no apple juice, no nothing. That's a bunch of ribs and I'd keep it easy. That's what I'd do with just one slab, anyway, and that's what I'd do if was cooking a brisket and a bunch of ribs. Of course, I'd cook AT LEAST one pork butt over the brisket for that great butt-basted flavor, too.
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I'm doing a similar event and will be putting my briskets on tonight, then holding them and cooking the ribs when the brisket's come off.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Peter hope i can help, put the brisket on the bottom rack, on the top rack stack the ribs 5 high 2 stacks, 250-275 temp, every 30 mins take the bottom rib and put it on top of the stack keep doing that for about 4.5-6hrs everything should come out about the same time, no need to foil the ribs </div></BLOCKQUOTE>

Am I missing something, or is stacking the ribs as easy as it sounds? That's 10 racks on the top grate. Has this worked pretty well for you?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ethan G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Peter hope i can help, put the brisket on the bottom rack, on the top rack stack the ribs 5 high 2 stacks, 250-275 temp, every 30 mins take the bottom rib and put it on top of the stack keep doing that for about 4.5-6hrs everything should come out about the same time, no need to foil the ribs </div></BLOCKQUOTE>

Am I missing something, or is stacking the ribs as easy as it sounds? That's 10 racks on the top grate. Has this worked pretty well for you? </div></BLOCKQUOTE>

Easy is a relative term. Take this into consideration: If you've used a wsm for very long you should know that you'll add about 15 minutes to the cook for every time you take a peek....so does it sound like a good method for the wsm? Jamie P. did it on a kettle, not a wsm if not mistaken.
 
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