Question about cook times for variosu meats

[J Korper]

This weekend I am doing a large smoke for my family that is in town, about 15 people. I was planning on a brisket (6-8lb), a butterflied chicken (4.5lb), 2 racks of St Louis ribs and some sausage.

My Q pertains to cooking time. General rule of thumb is 1.5 hrs per lb for Brisket. I was planning in starting at 5am for the brisket (finish in oven) and adding the ribs at 9 am and chicken at 10am. Sausage at 1pm. Plan is to serve around 4-5pm.

These times are based off of single cooking guidelines. If Im steady in the 225-240 range am I leaving enough time?

 

[Matt Sanders]

J,

First off, welcome!

I've never done brisket on the WSM or oven, so I will defer to others there. But it looks like plenty of time for the St. Louis cuts, chicken, and sausage.

 

[J Reyes]

6-8 lb is small. Is it a flat vs whole packer? I cooked 6 packers (12-14 lbs) last Sat. that took 6-8 hrs. Cooked in high 200s (275ish)and wrapped at 160. At 6-8 lbs ... that size it could cook pretty quick.

I'd cook at higher heat maybe 275ish and start ribs and brisket about 10 to 11am, Wrap the brisket around 160 and ribs when appropriate (2-1-1, etc.)

Target a 3pm finish. Then bump the heat up (325-350) for the chicken for a 1-1.5 hr chicken cook. If it's not done by 3 leave brisket (and/or ribs) on the cooker wrapped in foil while the chicken is cooking. They all should finish in time.