planning sunday Q

[jerseydrew]

got my Guru in today. picked up a 6.75 lb shoulder, two 4lb briskets and 3 racks of baby backs (7.25 lbs). just have to plan out the timing for it all to be ready at 3pm on sunday.

so my game plan is to have the shoulder off and foiled by 11 am so it should go on about 9:30 the night before. so fire on about 8:30 pm on the night before. then the two briskets i also want them off about 11 am so i can foil them at 180 degrees for slicing so those have to go on about 4am. then at 11 am i'll throw on the ribs for 4 hours so they are ready when people get here. 

any suggestions from those that have done this before?

 

[cliffcarter]

At what temp are you cooking the meat?

 

[bruno994]

Sounds like you have a plan, I would give the baby backs a bit more time than that though.  Maybe another hour, depending on how meaty they are, real meaty, give them another hour, heavy on the fat, 4 hours should be good. 
 

 

[cliffcarter]

Sounds like you have a plan, I would give the baby backs a bit more time than that though.  Maybe another hour, depending on how meaty they are, real meaty, give them another hour, heavy on the fat, 4 hours should be good. 
 

3 racks,7.25 lbs total that's about 2.4 lbs each, not very meaty IMHO. He does have a plan but left out a key variable, cooking temp, so I don't think I can give a proper evaluation without knowing that.

 

[jerseydrew]

standard 225 cooking temp on WSM 22 using Wicked Good weekend warrior briquets. starting with minion method and using apple chunks. 

 

[cliffcarter]

Given the rest of the info, I will say that your plan sounds reasonable and gives you a bit of leeway in case one of the big cuts goes long, which may happen. Don't be afraid to challenge the "standard" 225° cooking temp, especially in cold weather, when temps can drop dramatically in a short time. If you are foiling the ribs, as in the 2-2-1 method or in this instance the 2-1-1 method, they may get done in 4 hours given that they are 2.5lb average. If you are not foiling they may take longer, especially at 225°. For the rib portion of the cook I believe your cooking temp should be around 240°-250°.  

Good Luck.