I just recently got in my first smoker (wsm 18.5) and am looking forward to firing it up. I've been poking around all sorts of recipes and ideas over the past couple weeks, and I've got a very busy weekend planned for this thing. I'm planning on trying some spatchcock chicken for lunch and pork for dinner on saturday, and then a brisket for dinner on sunday. I wanted to throw my basic plan of attack out there and see if someone here could sanity check it for me.
Friday night -
spatchcock and brine 2 4lb chickens
rub and wrap 2 5lb pork butts
make some sauces
10am - shooting for 225-250, pork butts go on the bottom, chickens on top with a cornell sauce (reapply once or twice in the next couple hours)
when chicken breast hits 160 IT, pull it off and throw it on the grill face down for ~10 minutes to crisp up. Let it rest for 10 minutes then enjoy the first smoky fruits of my labor
~2-3pmish - baste the butts and flip over and end to end
pork butt 165 IT - prep some potatoes and throw them on the top grate
pork butt 195 IT - remove from smoker, wrap in foil, place in a cooler for 1/2hr+
give the brisket a rub and wrap it in the fridge overnight
10am - shooting for 225-250, 6lb brisket flat goes on the bottom, not sure whether I should be mopping this along the way?
brisket 165 IT - possibly wrapping in foil and putting back in the smoker, haven't decided
brisket 195 IT - remove, wrap in foil (if not already), place in a cooler for 1hr+
I'd appreciate any random thoughts or advice anyone has. I'm not shooting for perfect on everything, but figured if I didn't at least figure out a basic plan, I'd be a mess the day-of.