Here is what I have planned for Easter Sunday. (Two) five pound briskets (wet ageing as we speak),and (two) eight pound butts. I'am wanting to feed everyone between noon and 2 p.m. When should I start my smoking? I understand from what I have read here every piece of meat is different I am just looking for some ballpark estimates so I dont have a yard full of intoxi/hungry people at 6 p.m. without having to smoke friday and reheat on Sunday.
IMO, I would give myself 26 hrs on the butts and 16 hrs on the briskets.
You could start your Butts and after the smoke time put them in the oven on 220*
That will give you time to clean Bradley for the Brisket run.
If you reach the IT you want before eating time put them in FTC and they will stay nice and toastee for upto 5 hrs.
Rule of thumb is 1 and 1/2 hour per pound on the Brisket.
Had not thought of the oven was thinking I was going to have to add briskets later than butts or pull them out earlier. thanks for the idea.
For a Sunday Noon serving time I would start between 11 and 1 on Saturday.
I've had briskets take just as long as butts.
I would probably put it all in at once, especially if I had one of those five day coolers to FTC them in.
Apply up to four hours of your favorite smoke @205-225F
Empty/refill water bowl after the smoke and rotate racks top to bottom and front to back.
You are looking for an IT in the 190-200F range.
It's always best to start early enough so that you can enjoy your company and be
finished rather than them staring at you running around in a frantic state of mind
wondering if is gonna get done. It makes you look more accomplished.
Agree with the experts as stated above. Get a remote thermometer (maverick) and go by IT. Go low and slow. Let'em go overnigt.
Agree with everyone - I'm easy going.
Plan on getting things done ahead of time, by hours. FTC for as long as you need. A cheap heating pad in the cooler can work wonders. I've also dumped about a gallon of boiling water into the cooler for 30 minutes or so, drained it and then added the 'stuff'. There's nothing worse than dinner guests sitting around looking at you ...
Thanks to everyone for all the great advice. I'am sure I will be asking more questions as I get closer the weekend.
"...intoxi-hungry..." that's a great term :D Perfect description - i may have to use that term in the future!
Sounds like you've got a plan!
The earlier the better. I had an 8 pounder that only got to IT 187 after 22 hours and I had to pull with no FTC because the inlaw was hungry.