This will be my first major cook on the WSM. I'll be feeding 20 + people. I've got a 14.5lb USDA Prime Brisket and 5.89lb Pork Butt, both pre trimmed, and a 12lb Turkey.
The plan is to eat at 1PM on Saturday. I plan to have the Brisket on the WSM (250 deg) at 6PM on Friday evening. I'll then put the Butt on at Midnight. I'm hoping I can do a two for one and and Wrap the Brisket and put the butt at the same time. (It would be nice to let the brisket sit under the butt and get some of that pork juice...thoughts?). Then it is off to bed till around 7AM.
I plan on putting the brisket on the top rack and then with the assistance on 4 navy bean cans from my homemade backbeans, use my bottom grate and place it on top of the brisket. Therefore all my food will technically be on the top rack. And with the butt being that high in the dome, I expect that it will be cooking at anywhere between 250 and 260.
Hopefully I will be able to take both the butt and Brisket off at 10AM. And at 1005AM, place the Turkey on the Weber Performer. It all goes to plan by 1Pm all 3 meats should be properly rested and ready to serve.
Any thoughts, questions or feedback on the plan? I am open to suggestions.
Best
The plan is to eat at 1PM on Saturday. I plan to have the Brisket on the WSM (250 deg) at 6PM on Friday evening. I'll then put the Butt on at Midnight. I'm hoping I can do a two for one and and Wrap the Brisket and put the butt at the same time. (It would be nice to let the brisket sit under the butt and get some of that pork juice...thoughts?). Then it is off to bed till around 7AM.
I plan on putting the brisket on the top rack and then with the assistance on 4 navy bean cans from my homemade backbeans, use my bottom grate and place it on top of the brisket. Therefore all my food will technically be on the top rack. And with the butt being that high in the dome, I expect that it will be cooking at anywhere between 250 and 260.
Hopefully I will be able to take both the butt and Brisket off at 10AM. And at 1005AM, place the Turkey on the Weber Performer. It all goes to plan by 1Pm all 3 meats should be properly rested and ready to serve.
Any thoughts, questions or feedback on the plan? I am open to suggestions.
Best
