Help Plan My Smoke


 
S

Stone

TVWBB Super Fan
I'm smoking a lot of meat for bbq tomorrow:

2 briskets
2 pork butts
4 racks of ribs (spare, not baby back)
4 chickens.

I've got a 22" bullet and an 18.5" bullet. I'd like to serve around 1 p.m.

Here's what I'm thinking:

Put the briskets on the two levels of the 22" around 10 or 10:30 tonight. that should get them done by noon?
Put the butts on the 18" top level tonight around 8. That should get them done around 8 or 9 tomorrow?
I figure that by 6-7 am, the briskets will have shrunk enough that I can add the ribs to the 22"
By 8 or 9 I should be able to get the chix on the lower level of the 18"

I'd be happy to get one or more experts' opinions.

(I had a great thread from many years ago,maybe 2006?, "The Big Smoke", it seems to have disappeared. Shame.)
 
I don't know. I've never really figured out the wrapping thing. I'm not sure what it does or when I should do it.

I did notice that the flats on my briskets are pretty thin towards the end. I'm not sure there's any hope for the ends.
 
What's your cook temp? I was just asking about the wrapping to figure out if your time table will work and even then I'm just guessing. Without wrapping you might need to start the briskets a little bit earlier.
 
I usually get 250* at the top.
I might wrap the briskets in the morning. I guess that speeds up the cook?
I have to admit that I no longer stay up all night checking temps.
 
Everything was great. I foiled at around 10:30. I too the pork butt off at 12. Pulled it at 1 and sliced the brisket.
I need to relax and enjoy.
I also need some thick rubber gloves for pulling the pork. Using forks is too annoying for me. And it's really hot.
 
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