Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Need Some Advice on Timing a Big Cook

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Need Some Advice on Timing a Big Cook

    Over the last 6 months I've had the LSG pellet pooper I've cooked through almost everything BBQ and its come out great.

    I've never had the space to do more than one thing at a time before and now I need to put it all together for a largest cook I've ever done.

    Everything is trimmed and ready to go.

    The post trim weights are:
    14 lb Brisket
    7 lb Pork Shoulder (Fat Cap Removed)
    4 Racks of St. Louis Cut Ribs at ~3.60 lbs each

    I want to serve at 7 PM tomorrow and have a massive insulated cooler to hold everything.

    I was thinking about Brisket at 9PM tonight (part me is feeling like moving this up to 8PM.)

    Edit: Shoulder is now getting served at 3PM so the plan is to go on at the same time as the brisket now.

    Ribs ~11 AM

    Thanks for the advice and helping me pull it all off.
    Last edited by Steak Snake; November 23, 2021, 01:22 PM.

    #2
    You have all day tomorrow to cook? If so, I'd season the brisket and butt tonight, fire up your cooker around 9:00 and put the big meats on at 9:30 or 10. Season ribs at 12:30 and put them on at 1. Your big meats should be ready to wrap at the 4th hour. You may or may not choose to flip the brisket after hour 2. I think you get a better looking bark if you don't flip. I use a Chef Alarm leave in thermometer to keep track of the temps after wrapping. My cooking temp is 260 to 275.

    This is using my comp time line. Foil wrap, not paper. If you use paper, give yourself an extra hour.

    It's going to be great!

    Comment


    • Steak Snake
      Steak Snake commented
      Editing a comment
      Thanks. Wow, 260-275F sure does cut down the time compared to 225F.

    #3
    I highly recommend listening to CandySueQ - she's in the competition circuit, and is also past president for the KCBS, and still on their board. She knows "a thing or two" about BBQ!

    With that pork shoulder being consumed at 3pm, I would start the cook earlier. If you go with the temperatures that Candy recommends, to get that butt done before 3pm, you will need to push things back 4 hours - say 5:30 or 6. If you do the brisket along side it, there are no ill effects from finishing the brisket sooner and holding it in cambro. I've held brisket hot for 6 hours many times, and it was still steaming hot when I finally unwrapped and put it on the cutting board.

    If you run at lower temps, say 225F, unwrapped, the butt will take 10-12 hours. The brisket will take 14-16 on average. I don't usually wrap butts but do wrap briskets. You know your timing for ribs. If you go "low and slow", you will need to start the night before, but pretty late. I'm thinking midnight.

    Comment


    • CandySueQ
      CandySueQ commented
      Editing a comment
      What jfmorris says! I was basing it on a 7 pm ready time, for all 3 meats.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Finally, A Great Portable Pellet Smoker

Green Mountain Grills Trek smoker

Green Mountain Grills Trek smoker

Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

Click here to read our detailed review and to order


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker