In search of the "perfect" brisket(s)

[fluffy]

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 ?
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Your time, patience and any suggestions are much appreciated. And I apologize for the long winded email.
Thanks

[jharner]

I am by no means on Aaron or Meathead's level as a smoker. Just as they differ in their books, member opinions will differ. I will share what works for me. I usually trim a little more than most, mainly between the point and flat. I like getting most of that fat out so I can treat in with salt and the rub. At a cooking temp around 225 it takes 9 to 10 hours on my pellet grill to reach 203 to 205 and PROBE TENDERNES. I wrap in foil at around 180, that is usually past stalls. I wrap then so I can get a good bark before wrapping. I wrap in foil because a want to catch and use the juices that are released in the last hours of cooking. I put it a fat separator and pour it back over the meat after cutting. Good luck on your great gathering.

[fluffy]

Good day
Appreciate the input -- I am likely going to adjust my timing a bit and put the brisket on later than I had planned and will wait until after the stall to wrap them -- since I am cooking more than one, I am thinking about wrapping in both foil and butcher paper for a comparison.
Thanks

[RanchoStarvo]

8pm sounds good. Best to finish early and hold than go over dinner time. As for the crutch, it will help speed up the cook for sure.

[Powersmoke_80]

Personally since you are doing theses in an environment that that will have humidity I would not crutch if you are going for the wow factor. I just did two 14lb prime for a party and was complimented on the crunchy bark which you will not have if you crutch in foil. As for start time 8 pm seems way early, although I run mine a little hotter 250-275 I started at 4:30 am and pulled one at 12:30 and the other at 2:00 when probe tender. Seems like starting closer to midnight would allow you time for your chicken, just my 2¢, good luck and report back the details of your success.

[skorepeo]

The reason for wrapping in tinfoil AKA Texas crutch is to bring the meat through the stall faster thereby shortening the cook rime by up to 4 hours. With wrapping in butcher paper it does the same thing but not as effective and the bark is still nice and crunchy. Just my 2

[Jerod Broussard]

Once I obtain a nice crunchy bark I wrap. I go as long as I can without wrapping. Some make it all the way, good for them.

[ecowper]

A full packer on the WSM at 225'ish should take 14-18 hours without the crutch. The big variance is due to the meat itself. If you use the crutch, it's probably more like 12-14 hours. If you cook at 250-275, then it's probably going to cut 2-3 hours off the cook. If you put 2 packers on the WSM at 8 PM with a temp of 225, they should be coming off and going into the cambro at around 2 PM. If you crutch, they will come off somewhere around 10 AM, give or take. If you are going to crutch, I would say that you want to start the cook around midnight. If you are not going to crutch, around 9 PM.

I don't cook on a BGE, but I think it would probably cook a bit faster from what I know.

That's what I would do, anyhow. :-)