Need some help/advice


 
Jeff_B

Jeff_B

TVWBB Pro
I need some help with a cook this weekend.

I have to cook for our fantasy baseball draft on Sunday, 2 6lb pork butts and a 14lb brisket.

I have to be at my friends house at 10:30am Sunday. So my plan is to start cooking at 8:00 Saturday nite with the butts on the top rack and the brisket on the lower rack. Have the butts done, rested and pulled before I leave and brisket wrapped in foil in a cooler and slice it around 2:00pm.

Smoking in the 225* to 235* range.

Does this sound like it will work?
 
No problem for the butts. Both them and the brisket will need 1.2 - 1.5 hours per lb, so the butts may only need 7-9 hours. The brisket may need at much as 20 hours at that temp. You may need to foil at an internal temp of 160 and crank the heat to 300-315, or finish in the oven. Make sure the brisket rests (foil-wrapped) at least a half hour before cutting (I prefer 1-2 hour).
Thinking it over, when the butts are done, get the heat up to 275. The brisket should have a good protective bark on it by then. Spritz with apple juice every 1/2 hour at that time. In other words, start off low&slow, then up it to a high heat smoke for the remainder of the time for the brisket when the butts are done.
 
Any way you could stay the night at your friend's and cook overnight there? That way you wouldn't be so pressed for time (need everything done by 10:30 - however long it takes to get to your friend's). The butts shouldn't be a problem getting done but at those temps, the brisket might be (I don't have a lot of brisket experience).

Have you already bought the butts? If not maybe look for 1 big one, 10lbs or more. Starting a 6 lb one (or two) at 8:00 puts them done somewhere in the 4:00 - 6:00 am range. A bigger one lets you get a lot more sleep.

Good luck and let us know how it turns out.
 
I think this cook will sabotage your draft efforts. I would skip the brisket and cook the pork the day ahead. Pull it, chill it, and reheat it at your buddy's for lunch. It will taste just as good, and you won't be stressing out Sunday morning.
 
If you have a food saver, I would cook all of it early. Pull, slice,and bag it up, reheat it all at your friends house. Easy and less stress. You dont have to have a F-Saver but it is nice to be able to reheat in a hot water bath. Clean and easy. Good luck.
 
Ok, I can start earlier if needed. I was just trying to put a plan together that I thought would work.

So what time frame should I do this cook?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BradP "p-nut":
Remember that the lower rack won't be as hot as the top so you need to plan on the extra time for the brisket. </div></BLOCKQUOTE>

unless you use an empty pan, then it will be a tad hotter.
 
Well I started at 6:00pm with Butts over brisket.

Everything turned out great.

I will make a post tomorrow with a few pics.

Thanks for the help.
 
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