Good day -- We are hosting a "fesitivus" occasion at our house this Friday with about 50ish folks expected. These will be good decent people we like and that deserve good barbeque. I am planning on serving brisket (have 3 whole briskets on hand for smoking) and maybe chicken for those who for whatever reason don't eat red meat (once we sort those folks out, they will likely not get a subsequent invitation).
Anyway, I need some help from folks far smarter than me to help plan this out. So I am turning to y'all for advice.
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The plan is to cook two (2) briskets on a Weber Smoky Mountain and one (1) brisket on a Big Green Egg. The briskets are are all three within the 12-14 lb. range and are supposed to be of good quality. Also, I plan to cook them at about 250 degrees or so.
Due to the event schedule, we have to be ready to eat at 6:00 p.m. - I hope to have the briskets off by no later than 2:00ish so we can then throw the chickens on the smokers. (we have coolers and blankets for the brisket to rest in)
My first question deals with scheduling -
Any advice on when we should put the briskets on the smokers ?
(my thought is to start about 8:00ish p.m. Thursday night so we can rest them and I can be sure to have enough time to deal with the chickens Friday)
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My main questions deal with "crutching" the briskets. - I have in my possession two wonderful books written by barbeque immortals (Meathead and Aaron Franklin). In reviewing these, I see conflicting ideas. In particular, I have concerns about wrapping the briskets during the cook.
1) -- when should you wrap (crutch) the briskets ??
------ Specifically, should they be wrapped before or after the stall ?;
2) -- should the briskets be wrapped (crutched) in foil or butcher paper ?
--
Your time, patience and any suggestions are much appreciated. And I apologize for the long winded email.
Thanks
Anyway, I need some help from folks far smarter than me to help plan this out. So I am turning to y'all for advice.
--
The plan is to cook two (2) briskets on a Weber Smoky Mountain and one (1) brisket on a Big Green Egg. The briskets are are all three within the 12-14 lb. range and are supposed to be of good quality. Also, I plan to cook them at about 250 degrees or so.
Due to the event schedule, we have to be ready to eat at 6:00 p.m. - I hope to have the briskets off by no later than 2:00ish so we can then throw the chickens on the smokers. (we have coolers and blankets for the brisket to rest in)
My first question deals with scheduling -
Any advice on when we should put the briskets on the smokers ?
(my thought is to start about 8:00ish p.m. Thursday night so we can rest them and I can be sure to have enough time to deal with the chickens Friday)
-----
My main questions deal with "crutching" the briskets. - I have in my possession two wonderful books written by barbeque immortals (Meathead and Aaron Franklin). In reviewing these, I see conflicting ideas. In particular, I have concerns about wrapping the briskets during the cook.
1) -- when should you wrap (crutch) the briskets ??
------ Specifically, should they be wrapped before or after the stall ?;
2) -- should the briskets be wrapped (crutched) in foil or butcher paper ?
--
Your time, patience and any suggestions are much appreciated. And I apologize for the long winded email.
Thanks
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