Help with a timeline!

Discussion in 'Grilling Beef' started by jmo bbq, Jun 12, 2013.

  1. jmo bbq

    jmo bbq Smoke Blower

    This Sunday is Father's Day, and I am wanting to smoke multiple items for the day(Brisket, Butt, and probably three racks of BB). All I have to smoke on though is my WSM and my electric smoker. Depending on the size of brisket(maybe 10-12lb), the butt(about 8lbs) and the racks of ribs can anyone help me with a timeline on when I should start and the process and order I should do it in. Looking to serve my family about 3:00pm Sunday afternoon. Thanks for your help men.
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I would start the butt on Saturday around 1pm in the WSM and run as long as you can. I usually will around 11pm place mine in a pan with some beer and apple juice concentrate. Wrap with plastic then foil and into an oven set at 190. I usually am up by 6am and things are ready to go. If not tender enough you can turn the oven up a bit, if tender enough I turn the oven down to 170 and wait to serve. I dont pull mine till just before service. The juices in the pan I will add some BBQ sauce and apple cider vinegar to make my sauce I toss the pork with.

    Not sure if you have a maze or not. I would start mine in the electric smoker around 11pm with a maze and get some sleep. When I get up check the brisket and make any adjustments that are needed with cooking,

    Baby Backs I would start them around 9am in the WSM. This will give you an extra hour for any issues that may come.

    Just my $0.02......
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jmo, hello.  I am a Woodburner ,don't wrap during cooking and my target temp. is 225*F. I  can't suggest methods for your units , however the times for cooking (IMHO) goes with 1.5hrs./lb. of muscle meat . Given that , a 12lb. Briskey will take(appox.)18hrs. @ 225*F. and the Butt 12hrs. appox.  , then buffering that time by 2-3hrs. in case of problems ,as Jarjar stated.

    Of course you will cook to IMT and not the time(it's only a guide). So, that leads me to start the Brisket first , get to four hours on it , then add the Butt and monitor your temps.

    The Ribs, I suggest doing on the WMS . Remember , anything done early will hold very well for at least 6 hrs. when wrapped and Toweled in a warm cooler. And the Ribs can be stiffened-up on the Grill. Just MHO.....

    I just don't like the Oven thingy...
    Last edited: Jun 12, 2013

Share This Page