Sanity check - big cook

[Ringer]

Well I have a large cook coming up this Thursday.

I have to be done by noon Friday.

I will be smoking 8 butts in The 8-12 lb range and 4 brisket -full packers in the 15+ lb range. The meat was ordered from a wholesaler and I don't have exact weights.

The main question I have is when should I put the meat on?

Should I put at all on at the same time?

I was going to leave the brisket whole instead of splitting. Last time I split and came dangerously close to getting it dry.

I do plan on wrapping the brisket at 165 with butcher paper and I have no qualms about doing the same for the brisket.

Cook Temps will be in the 230-250 range (hopefully). Cook will take place on a 300 gallon custom RF. All will be probe tender before pulling. I will let it rest for 1 hr on the counter then hold in a good cooler until 5-6 pm.

Thanks in advance.

 

[bmudd14474]

Remember you can hold the food in a cooler for hours so having it done early is ok.

 

[Ringer]

Remember you can hold the food in a cooler for hours so having it done early is ok.

That's my plan, I just need to be done by noon, it will hold until dinner.

 

[bmudd14474]

Have you cooked on the Raf before? If not it will cook alot more efficient than most other style smokers

 

[WV_Crusader]

I agree, start the previous afternoon and coolers will keep food hot for many many hours

 

[JckDanls 07]

Sounds like it's gonna be a long night... or cook the day before and just reheat on the smoker in the morning ...

 

[Ringer]

Have you cooked on the Raf before? If not it will cook alot more efficient than most other style smokers

I have, the last brisket I did was 18 ish hrs but I have added some thermal mass in the CC since then.

 

[Ringer]

Think 18-20 hours is enough buffer?

 

[JckDanls 07]

If you are wrapping when they hit the stall.. I would say less than 10 hrs....

 

[Ringer]

So one more question...

Fat side up or fat side down in an reverse flow smoker?

Seems like the heat would radiate from the rf plate, no?