Butt, Brisket, and Baby Backs


 
D

Derek D

TVWBB Member
Ok, I have a 8lb boston butt, a 5lb brisket flat, and 3 racks of baby backs. Plan is to be eating around 4PM Sunday.

I'm going to cook the butt overnight, start around 10PM or so. I'll throw on the brisket on the lower rack around 7AM on Sunday, and add the ribs last around 11 or noon.

Looking for thoughts on my times, do they seem about right? Also, I planned on cooking the butt over the brisket when they were both on so the brisket could soak up the butt drippings. But when I throw the ribs on, will there be any problems with having the brisket and the butt on one level and the ribs by themselves on one level? Will this fit? Is there a better configuration I should try.

Thanks for any advice,


Derek
 
Sounds ok to me, you should try to get your temps up quickly after introducing the brisket, then after introducing the ribs ... point is if your running low temp to start with throwing in a 5 lb heat sink can delay your cook if it takes too long to get back up to temp.

Keep an eye on your brisket, you might want to foil it around 1pm if it's being stubborn or you've had delays from temp changes.
 
i'm jealous. i only have 4 butts
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good luck with the feast. i bet it turns out terrific.
 
Little after 7AM here and just put the brisket on, also mopped the butt with the Souther Succor mop.

I seem to have the same problem as my last overnight cook...my fuel was almost completely gone this morning. It was mostly ash with a few half burnt coals. I still had good heat, but from everything I have read I should get +-16 hours for a full charcoal chamber using the minion method. For this cook I used the coffee can in the middle and dumped my lit coals (around 15) in the can, then removed the can with pliers. Any thoughts or suggestions, I'm using kingsford charcoal?
 
I find that all this talk about a certain range of hours per ring of coals has to be taken with a grain of salt. Weather, especially this time of year, plays a major role in how long fuel will last. If your experience with your cooker under a certain set of weather circumstances tells you that you get X hours of burn time, then I'd plan on that. When the weather gets warmer and we don't have the cold winter winds howling you'll probably see a change. To use a bit more fuel is no crime. How's the food tasting, that's the test? Have a good cook.
 
Well I put the baby backs on around 11:30. I've been mopping the butt with succor mop and mopping the brisket with a basic beer mop. I now have the brisket and butt on the top level, and the baby backs on a rib rack on the lower level. I haven't temp'd anything yet, I will start checking around 1pm or so.
 
just pulled and foiled the butt to let it rest. It hit 190 in several spots. Brisket at 188, is already foiled and ready to pull soon. Ribs look great and threw in 8 Nathans franks for the end of the cook.
 
Well, I had everything ready and served at about 5:15PM on Sunday, so my times were pretty much right on. Everything seemed to be a big hit, although i left the ribs on the cooker a little too long, they weren't as good as previous efforts. Some pics:

Around 11AM:
<A HREF="http://picasaweb.google.com/derekdepriest/BrisketButtsBabyBacks030208/photo#5173566012196154514" TARGET=_blank>
IMG_0006.jpg

</A>

Better shot of the ribs underneath:
<A HREF="http://picasaweb.google.com/derekdepriest/BrisketButtsBabyBacks030208/photo#5173566055145827490" TARGET=_blank>
IMG_0007.jpg

</A>

Brisket sliced:
<A HREF="http://picasaweb.google.com/derekdepriest/BrisketButtsBabyBacks030208/photo#5173566166814977234" TARGET=_blank>
IMG_0011.jpg

</A>

Pork and Beef:
<A HREF="http://picasaweb.google.com/derekdepriest/BrisketButtsBabyBacks030208/photo#5173566235534454002" TARGET=_blank>
IMG_0015.jpg

</A>
 
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