Wanting to get a few opinions here. Asked wife what she wanted for Mothers Day Lunch/Dinner. BBQ! So I am cooking for my wife and DIL:. The menu is as follows: brisket app 14 pounds before trim, one or two butts[depends on how and where I buy them] Two Chickens and finally ribs, ST Louis or baby baby backs.
I am thinking the following:
Starting brisket at app 6:00pm Saturday on upper rack and pork butt or butts on lower rack. That should give me app, 18 hours with a two hour rest for the brisket, lunch/dinner at 2:00pm. Butt or butts should be done by 8:00 am, plenty of time to rest and pull. Ribs 3-2-1 Starting at app 8:00 am lower rack If it gets to crowed I figured I would throw the ribs to the oven for the 2 hour foiled pan then to the grill to finish. Chickens at about 12::00pm. Thinking a bg of KB should get me thru this, I have app 80 pounds. Going to try for Dutchs wicked beans. Kids are in charge of the sides. Wife says she needs Q for the freezer.So we are wanting the left overs.