Brisket, Butt, Ribs, and Chicken cook

[Chuck_H]

Some friends and I are having a party this weekend and decided to get a little ambitious and cook a brisket, pork butt, 6 racks of ribs, and 4 beer can chickens. This is far more than I've cooked at one time so I'm looking for a little advice.

The party is aroud 5 on Saturday so I figured I would start the butt Friday night at midnight, take it off and wrap it up, and then cook the ribs and chicken after that.

I'm fairly confident that the butts, ribs, and chicken will turn out ok given this timeline but I'm concernd about the brisket. Should I put the brisket on with the butt and go with a longer cook at a lower temp? My concern is that the brisket will dry out if I leave it wrapped for too long. Any thoughts would be appreciated.

 

[K Kruger]

What size butt? Only one? What size brisket? Packer or...?

 

[Chuck_H]

Sorry I should have given more info. One butt and one packer. I don't have an exact weight on either but I would say the butt is around 12 and the packer is probably 12-15. For some reason there isn't a weight on either on the packaging but they are both good size.

 

[K Kruger]

12 lbs would be an oversized butt. If you purchased a cryovac'd package, see if there isn't 2 butts in the package.

I'd just suggest doing the brisket under the butt(s). If you are cooking low/slow and take the brisket just to tender, it will not dry out during resting.

 

[Dave Russell]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
12 lbs would be an oversized butt. If you purchased a cryovac'd package, see if there isn't 2 butts in the package.

I'd just suggest doing the brisket under the butt(s). If you are cooking low/slow and take the brisket just to tender, it will not dry out during resting. </div></BLOCKQUOTE>

Nothing wrong at all with a pork shoulder basted brisket. That resulted in the best brisket bark I've ever ended up with.

 

[J Reyes]

Do you have an 18 or 22?

The beer can chicken takes a bit of vertical space.

Maybe add additional racks if needed.

Brisket on bottom, pork shoulder on middle rack and ribs on top. When finished wrap and rest, add chicken and crank up the heat.

May want to spatchcock the chickens for a faster cook.

John

 

[Mike Hartwell]

I don't know what equipment you have available, but if there is another grill available, you might try Roadside Chicken. I've done chicken pieces this way on a strange (to me) gas grill for my daughter's family...no leftovers and takes about 45 minutes of carefully tended cooking. It would probably be helpful to have a competent assistant.
Good luck.