Mixed Meats-- Timing Question

[DavidM]

OK. Here's my labor day q selection:

Mangalitsa Wooly Pig boneless Neck, prepared Balinese Style, stuffed with Kale/lemongrass/chilis (7#)

SRF Wagyu Brisket, KK's rub (15#)

Mutton Shoulder (bone-in,with some foreleg attached), soaked in yogurt, garlic, harissa. (9#-- lot of bone, though)

I know the brisket is an overnighter, but no experience with hog neck or lamb shoulder... tempted to put them all on at midnight, and start checking the pig and mutton round 7 or 8 am... want the lamb and pig pull tender.

Serving time round 3 or 4 pm.

Otherwise I could stagger them, and put the quickest cooking meat on first thing in the morning. Have no idea which of these will be the quickest cooking though!

Have all day sunday to cook as well if need be, so could do the lamb/pig during the day, and slap the Brisky on later that night after they come off.

Any thoughts on time/temp for the neck and mutton?

Happy labor day

 

[K Kruger]

At what temp do you prefer cooking?

 

[DavidM]

Between 225-250, but I don't sweat it if I hit 260 once in a while.

Would consider high-heat for any of the cuts except the brisket...

 

[K Kruger]

Both the shoulder and the neck will take some time. If you are stuffing the neck that will shorten cooktime somewhat but not hugely.

I almost never mix meats in a cook (with disparate rubs, marinades, etc., I like to cook separately) but were I to do so in this case I would start all at the same time, considering your target cooktemp. Holding each, as needed, when they are done is not a big deal. Starting all together means less issues with temp variations during cooking, less wondering when something should go in.

 

[DavidM]

kevin--

Thanks, will start at same time. Any idea how to test for doneness with neck and shoulder?
Neck I suppose will be pull tender, but shoulder may be tougher to determine... is there a temp range I should shoot for for both?
Also-- d'you think it's relatively safe to set it and forget it with those 2 cuts (brisket I'm sure will take at least 8 hours) until morning?
I'd rather not check on the neck/shoulder every 2 hours throughout the night.

 

[K Kruger]

Lamb shoulder falls apart like pork shoulder. it is a bit denser but the meat will feel quite tender to the probe; the bones will pull out easily.

I use no internals for either so I do not temp them.

I don't see an issue with a lamb shoulder of that size overnight. The pork, if stuffed, is somewhat another matter but I'm not inclined to be too concerned there. Check all early but sleep the night.

[Don't you love harissa? I make it all the time.]

 

[DavidM]

Love harissa

Make my own, with fennel seed and caraway, and just a tiny, tiny piece of ghost chili added to the mix.

Thanks for the advice.

PS--

Since it takes theoretically less time, should I just toss the neck on tomorrow like at noon-- can't imagine it taking 12 hrs-- pull when ready, and then go into my overnight with the shoulder and brisky?

 

[K Kruger]

You absolutely could do that so yes, sure, do. It's hard for me to say without seeing it but it should not take as long to cook as both its thickness and the stuffing impact cooktime. Since you have the time use it.

Pull it off when it hits tender and rest simply tented with foil, on a rack for good air circulation. Allow to cool on the counter for a bit then stick the whole thing in the fridge to cool well; then wrap till reheat time the next day.

 

[DavidM]

Thanks so much Kevin!