Superbowl Cook

JMCXL

Cooking 5 racks of St. L Ribs and a 9 lb Brisket for Sunday night.

I have an XL with AR and Woo2 and a MM
Don't think the MM is large enough for either of these cooks.
Not sure if I should try to cook all at once on the XL with AR or cook one on Saturday and one on Sunday.  Also, Not sure what will re-heat better.

I need your thoughts...
1. Do you think I should cook all at once ( don't know the pros/cons other than the ribs need more attention and the brisket is set and walk away)
2. Do I cook the Brisket on Saturday and the Ribs one Sunday, thinking the heating of the brisket would be easy.

Feedback is needed - I have 35 people coming and I don't want to mess this up.

lousubcap

No XL here so I'm not sure of the total surface area you have with the AR but can you get a rack on the MM by wrapping into a circle and cooking on the edge?  
Another option is to cook and finish the brisket around 6 hours before eat time and  use FTC for the brisket and then toss on the ribs.  FWIW-
However you get there, I'm sure the eats will be great.  
Edit:  Welcome aboard and enjoy the journey.

Foghorn

"Another option is to cook and finish the brisket around 6 hours before eat time and  use FTC for the brisket and then toss on the ribs.  FWIW-"

@lousubcap is wise.  I would shoot for having the brisket finish well before game time as that is what you should do anyway.  On the XL with an AR you actually have room for a brisket and 3 racks of ribs - especially toward the end of the brisket cook because the brisket will shrink quite a bit.  Here's a pic of a full packer on my XL toward the end of the cook on a 2nd grid.  You can see how you could squeeze 3 racks on there without crossing the streams (dripping pork on beef or vice versa - not that there is anything wrong with that) - maybe put 1.5 racks on each level).  And once the brisket comes off you can spread out the ribs however it is needed. 

So, with that being said, I would just treat them as independent cooks and if there is some time that brisket and ribs overlap and are on the egg together then so be it.  I like to start my briskets at 11 or 12 PM at a relatively low temp (220-240) and go to bed - then wake up in the morning to assess the situation and raise the temp as needed... or not.

Chubbs

Above is what I would do. You could also remove the point to make burnt ends on the MM to free some space if wanting to do some at same time. Good luck

Foghorn

Here's the pic.

lousubcap

@Foghorn - you are quite loose with words but I'll take any + I can get  . 

JMCXL

So I was working on the possibilities of the Ceramic Grill AR and realize that I actually do have 3 cooking levels (see attached). It looks like I do have the real-estate. SO my questions turns to...  No problem having the Beef Brisket drip on the Pork Ribs - to me sounds like added flavor.  On Second thought, about the time the ribs go on the Brisket will be wrapped in foil. 
The only problem is I hope I don't screw up the whole cook.  Rotating the Ribs, I don't want to slow the Brisket cook.

P.S. am I the only one that stores the BGE in the garage, my family thinks I am nuts. 

lousubcap

Home-free.  Takes all the worry out of the issue-enjoy the cook and eats.

buzd504

Speaking generally (I have a large with an AR, so YMMV), if I am doing multiple meats on different levels, I loosely tent some foil over the bottom meat to deflect drippings.  Not that I have a problem with rendered fat (yum!), I just want my pork to taste like pork, beef like beef, etc.  I find if the foil is very loose, it won't really affect bark or cook time on a low and slow.

I also don't rotate meat (other than maybe wings if a hotspot is an issue).  I may take them off at different times, but I'm mostly lazy (and drinking), so I just cook stuff until it's done.

As I said, whatever works for you is good, but that's my 2 cents (US).

Also, @lousubcap 's suggestion about FTC'ing the brisket is exactly right.

JMCXL

thanks for the advise, will try the foil (if the Brisket isn't already wrapped in foil by the time the ribs go on) and will do the FTC. One question I head different ideas on how long the brisket can be resting-from 4-6 hours?? is that correct?

lousubcap

Here's link to a thread I started last year-you can go well beyond 6 hours, thus no worries.
Foil Towels and Cooler (FTC) for extended duration 

AVEngineer

JMCXL said:

P.S. am I the only one that stores the BGE in the garage, my family thinks I am nuts. 

I too store mine in the garage. We have community property behind our house and no fence so I'm worried about the negibohor kids pushing it over.  I do move it to the back patio for long cooks and it usually stays there overnight. My wife would prefer it stay in the garage I believe, and she gets a vote since it was a gift from her. 

So so your not alone.