Cooking for 50 people- Need advice!

Ed G.

I'm going to be smoking up a storm this Sunday & Monday for a party Tuesday night. I'm doing 4 briskets/12 racks of baby backs and sausage too! My question is, I'm going to do the briskets first, if I keep them in the frig while I complete the rest of the meat, when I reheat the brisket a day later will it be tuff and dry? Any advice will really be appreciated![p]Thanks!

dublin

Ed G.,
Hope this helps
http://www.ces.uga.edu/pubcd/b1039-w.html
dublin

Washog

Ed G.,[p]Using the 3,1.5,1 What I would do is cook the ribs for three hours then foil them and put them in the frige. Next, I would smoke the brisket and sausages and time it so they would be done a couple of hours ahead and wrap them in foil and place in a cooler. You are going to need to figure another 2.5 hours or so for the ribs and time this with the brisket and suasages. Preheat your oven to 275 and place half of the foiled ribs in the oven for about 1.5 hours. One hour into the cook, place the remaining ribs in the oven. After batch one has cooked for 1.5 hours, put them on the egg, timing it with the removal of the brisket and sausages. If you use an extension you can probably squeeze six racks of baby backs on the egg for the final one hour direct cook. (I would test this in advance seeing how many racks you can fit on the egg.)It's going to be crowded in there so I would rotate em from top rack to bottom rack and flip em every ten to fifteen minutes. After batch one has cooked direct for one hour, batch two is ready to finish off direct, having been cooking in your oven for 1.5. When the first batch has gone one hour direct, foil em until batch two is done. The key is cooking your ribs in the oven to save time. IMO, using the 3,1.5,1 method on ribs, the time in foil doesn't matter if it's on your egg or in the oven.