Hi everybody this is my first post, and really my first forum of any kind. I have been reading through all the great knowlege of this site (endless really), I have a graduation party this weekend of about 60 people, so I am extremely nervous about feeding everybody. My intentions are to smoke a packer brisket (12#) on Thursday to make sandwiches and beans out of. Then on Friday, the day of, smoke another packer for slicing and dipping, as well as 12 racks of baby backs. My plan of attack is to smoke brisket for 4 hours, wrap in foil and put in oven until temp, then back on smoker at the end to tighten up. Same plan for the ribs, alternating with the brisket (Traeger/Oven/Traeger). With rest times, I think I have a schedule laid out. My question is first, what are the biggest obstacles you see ahead of me, and do you have any advice for me? Thanks, Mike
Nooby to the forum
SmokingMeatForums.com Top Picks
What would you suggest for smoking ahead of time? I just don't know the best way to reheat, so that is what is holding me back. I was thinking brisket in foil in the oven, or,I also have a propane bbq, while the ribs are on a rib rack in the traeger.??
- 23,289 Posts. Joined 1/2011
- Location: Whitehouse, TX (East Texas) just South of Tyler
- Points: 3150
- Select All Posts By This User
Welcome from East Texas. Brisket re-heats well. since you are going to finish it in the oven, you may want to leave it on the smoker 5 - 6 hours, just to get that nice smoke ring a nice bark.