Need to get some things straight...

Discussion in 'Catering & Large Group Gatherings' started by gunner69, Dec 17, 2009.

  1. gunner69

    gunner69 Meat Mopper

    Ok so here's the situation...

    Christmas dinner for friends, family and co-workers (appox 40 people) will be on the 27th due to nightshift work schedule....

    Menu is going to be potluck with me providing the protiens and my famous ranch potatoes. Plan is 2 5 rib prime ribs, an 10# Brisket and either a pork loin or a ham havent really decided on that one yet.

    The thing I'm trying to figure out is my cooking timing... My thought is that the Prime Ribs go in first they are each probably 8-10 lbs. They are going to cook probably 2 hours first then the brisket goes in.. porks loin or ham would go in when theres about 4 hours left in the total cooking time...

    Does that sound about right or am I all messed up?
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Depends.

    How are you cooking the Prime Rib and Brisket? If you do the Prime Rib only to 130 or so then it wont take as long as a brisket will take.
     
  3. gunner69

    gunner69 Meat Mopper

    Probably going to got to 140 with the carry over to get it to Med.
     
  4. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    When they are almost to temp and about finished in the smoker. You can wrap in foil wrapped in towels and into the cooler to keep all the different cuts of meat hot and at the ready. Then they will all be on the table at the same time. If doing more than one type of protein I always try to have them finish in the smoker 1 1/2 to 2 hours before I plan to serve them. That way if they hit the stall I have some wiggle room. In the smoking game finished too early is not a problem, finished to late is.
     
  5. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'd definitely start with the brisket first, you've got connective tissue and membranes to break down over a longer period of time than you will with the prime rib; the ham is just resmoke and reheat, probably about 3 hrs for that one, 5 hrs for ribs and 7-9 hrs for briskie depending on size and stall.
     

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