Ok so here is the deal,I lost my mother recently after a 2 year hard fought battle with cancer. Her memorial is Saturday and I will be doing 2 chickens whole,10+ lb brisket and a couple racks of st Louis pork spare ribs. I have a few successful smokes under my belt but this will be my first attempt at multiple meats... I have a master forge 31.9 elec water smoker..oak,mesquite,cherry,hickory and apple woods at my disposal(leaning towards hickory/cherry just from personal preference) and have plenty of time..thinking of an apple juice/honey/kosher salt/dill/white pepper for a brine on the birds,mustard binder with my own separate rubs on the pork and beef respectively..my question is say I want a 5pm eating time, and I give all the meat st least 12 hours brine/rub rest time,cooking at 225..brisket being 90 min\lb and chicken being 60min/lb and doing a 4-1-1 on the ribs(personal preference once again)..when would be the wrap time on on the brisket and how much do I have to worry about temp fluctuations from opening the smoker for all the different wraps/cook times? Any help would be appreciated and I would have searched it more but there's more pressing matters to tend to..thanks in advance for helping out a noob.
-Mike
-Mike