Christmas Eve Dinner and Day Lunch (Cook times, portions, reheating)

[Subby13]

Hi and thanks for having me. I'm fluent in using my Weber 22" kettle (non-smoker) but have never used it to smoke. I believe I will be using the snake method with hickory wood chunks. I have two Christmases and two groups to feed. This is my current plan (couple questions after):

Brisket and Pork:
12/23:
Smoke brisket and pork for 5-6 hours. Finish at 10:00 PM-ish. Wrap and refrigerate overnight.
12/24:
9:00 AM throw both brisket and pork into separate slowcookers with drippings for another 5-6 hours and serve. Refrigerate leftovers.
12/25:
Toss brisket and pork back into slowcooker until hot and serve.

Ribs:
Smoke 12/24 and serve.

Questions:
- What size shoulder and brisket should I buy for 14 adult servings of each?
- Will two racks of ribs be overkill for 5 adults?
- What time should I start smoking the ribs on the 24th to serve at 4:00 PM?
- Is there a better approach for the Smoke day 1, serve day 2, and re-serve day 3 that I've outlined above?

Thank you x100 for any help.

 

[gmc2003]

Man that's a tall order for a 22" kettle. I'm assuming when your saying pork you mean a pork butt or shoulder. If I was going to attempt something like what your planning on attempting I wouldn't start on the 23rd. I'd start early in the morning on the 24th. Smoke the brisket and pork until they reach the stall, then crutch them and pop them into your oven until their done. The only reason I say start on the 24th is because when you pause the cooking time by that long your risking the meat tightening up and becoming tough. Especially the brisket. It's easier to cook it straight thru. The ribs on the 25th can be started about 5 or 6 hours before your planning on serving if you foil them mid-way. Good luck with your endeavor. It's going to be a challenge.

You are correct the snake method will be your best option as far as controlling the temps in your kettle. I just wonder if you can fit a big enough brisket and butt/shoulder in the kettle at one time. You may have to move one of them around while the snake burns. It's getting late and I may be missing something. So I'll reread this thread in the morning.

Chris

 

[Subby13]

Hi Chris, thanks for the reply

How early would I need to start the shoulder and brisket if I do it all the 24th?

 

[KrisUpInSmoke]

Cooking at a temp of 225℉ - 250℉,you often need 2 to 2 1/2 hours per pound for brisket and butt (if you foil at 160℉IT), but it's better to cook to internal temperature using a thermometer. Depending on who you ask, you want to take the meat to 205-209IT, then double foil the meat (if it's not foiled already), and put it in a cooler with towels for 2 hours.

You can wrap the meat at 160 and put it in your oven because it won't be taking smoke anymore. Foiling will help speed the cook.

Pork butt is done when the bone slides out easily, no resistance. Brisket is done when a probe, toothpick, goes in like warm butter in several places.

Sometimes the meat will still be tough, even though a thermometer reads 205℉ or so. And people will tell you, "It's done when it wants to be done." However, brisket can also be overcooked and it will shred at that point (this I know...lol).

It's also a good idea to cook the meat straight through for safety reasons. Partially cooking meat (warming it) then cooling it and finishing the cook later doesn't destroy bacteria properly.

 

[Subby13]

So if I just do the full smoke (to 205 degrees), refrigerator overnight, and then the next day throw it into a crockpot a few hours before dinner to reheat it should be good? I guess I should just be asking the question of how to heat up (oven vs crockpot) next-day pork and brisket. Thanks

 

[TomKnollRFV]

So if I just do the full smoke (to 205 degrees), refrigerator overnight, and then the next day throw it into a crockpot a few hours before dinner to reheat it should be good? I guess I should just be asking the question of how to heat up (oven vs crockpot) next-day pork and brisket. Thanks

Looks like every one else got to the cooking bits but I'd say put the brisket and pork into the crockpot. Don't oven heat it. For the pork, just have it already shredded up and just add 1/4 cup to 1/2 cup apple juice or one of the finishing sauces people posted here.

As for the Brisket, slice it as if serving, and add a layer of Au Jus..not enough to cover it persay, but let it soak in it as it heats up. I like to use a good beef stock/red wine and onion combo for my juice, but your mileage may vary.

Oven will just dry things out, if you got the time, use them crockpots! Heck if I had to do this, I'd slice the brisket and use a nescoe! Those things allow you to spread all the brisket slices out with some juices to reheat perfectly!

 

[KrisUpInSmoke]

There are different methods for reheating. Exploring using the search function can give you lots of options.

I like leaving the meat wrapped and reheating in the oven to 160℉ IT the next day.
https://www.smokingmeatforums.com/threads/next-day-brisket.280996/#post-1890691

https://www.smokingmeatforums.com/threads/reheating-whole-butt.280519/#post-1886150

 

[gmc2003]

Subby I thought about it a little more. If your looking to make pulled pork then do the pork on the 23rd. PP can be reheated easily without loosing any flavor. So smoke the pork and pull-it/shred-it on the 23rd. It can be refrigerated, reheated and then kept warm in a crock pot for the 24ths festivities. The brisket I would still do in the early morning hours of the 24th. Get up early and smoke it. You may have to use a bigger snake(higher heat) for the brisket due to your time constraints. Again once you hit the stall I would wrap and finish in the oven. Let us know how it goes. I don't envy you, thats a lot of work to do on a kettle. It can be done and done well just don't panick.

The brisket with a smoker temp at 250* to 270* should take around an hour per pound. Each piece is different so this is just a general rule of thumb. It will also be dependent on the shape of the meat, weather conditions and how often you open your lid.

Chris