I'm prepping for a party my family is throwing labor day weekend. I don't have an exact head count, but I think 30 mouths is a reasonable estimate. I'd like to serve brisket and ribs at 2:00pm. If there's room to squeeze in a fatty and the temps and wood workout, I'd like to try one of those guys as well.
So I figured the best thing to do would be to approximate how much of each ingredient I'll need and secondly, what time each item should be cooked. I figured a pound of brisket of person and 6 racks of ribs should be more than sufficient. If I have leftovers, that's fine as it will be more of a two day thing.
I've smoked one 13.5 lbs brisket that came out really well, so I'd like to try the same method but scale the size up to 3 briskets at slightly more than 10 lbs each or 2 really big, 14+ pound briskets. The previous method I used was 250*F and1 hour for each pound. I wrapped the brisket at a particular IT and let it stand for an hour after pulling off the smoker. After reading through some threads here I've seen people finishing briskets in coolers with blankets and things like that. That's really where my first grey area is. What's the best way to have the brisket ready on time?
For the ribs I'd like to do something relatively bullet-proof so I was thinking 2-2-1 on some baby backs.
So, according to my calculations, if the ribs were the last to go on, which I imagine they should, the brisket would have to be done at latest by 9:00AM. So I'd have to have the brisket between 7 and 9 pm depending on the size. Do I have to smoke through the night or is there an easier way to go about this? Thanks in advance!