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Adivice & Counsel for Cook Out
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Skids
Posts: 32
OK be gentle with me, but this will be my very first multi-meat cook. There will be a total of 6 people for this coming Sunday's cook (I'm going to someone else's for the 4th). I have a 3.8 lb flat brisket (this will be my first brisket), a whole chicken (plus two chicken qtrs), ribs (one each of baby back and the non-baby back) and smoked sausage (two). I've tried to do the math by reading the various posts, but I started to confuse myself (no real challenge). So here's my thoughts, and they you all tell me the better CoA (Course of Action).
My thoughts are to start the brisket and the ribs at the same time with a rather low temp (220-225). I plan on having the brisket below the ribs which will be on an elevated rack. Once the temp is achieved (190'ish for the brisket) I follow the guidelines of wrapping it up and putting it in a cooler. I then go to the chicken and sausage which won't take 60 or so minutes. Now, tell me a better CoA and feel free to anticipate follow on questions like: how do I prepare the brisket before it hits my BGE. I'm very comfortable with my ribs, chicken and sausage, but I've never done a brisket, nor have I ever attempted to do more than one meat (ok, maybe the chicken and sausage...but that's the only experience I have). Please help a GI who has between now and Sunday (they're coming around 1700...5PM'ish)
Thanks
My thoughts are to start the brisket and the ribs at the same time with a rather low temp (220-225). I plan on having the brisket below the ribs which will be on an elevated rack. Once the temp is achieved (190'ish for the brisket) I follow the guidelines of wrapping it up and putting it in a cooler. I then go to the chicken and sausage which won't take 60 or so minutes. Now, tell me a better CoA and feel free to anticipate follow on questions like: how do I prepare the brisket before it hits my BGE. I'm very comfortable with my ribs, chicken and sausage, but I've never done a brisket, nor have I ever attempted to do more than one meat (ok, maybe the chicken and sausage...but that's the only experience I have). Please help a GI who has between now and Sunday (they're coming around 1700...5PM'ish)
Thanks
Comments
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I would do the first part of the cook (brisket and ribs) at 250 dome. The brisket is a very time variable cook, but takes well to 4 or so hours resting wrapped in foil and towels in the cooler. The ribs can be started once the brisket breaks the plateau (175 to 180). Then cook the ribs 3 hours indirect, 1 in foil with a little apple juice, then 1 more indirect with sauce. (they can get foiled and put in with the brisket. Bump the temp to 400 and do the chicken and sausage.
The only advantage this plan has on the one you posted is the brisket gets a longer rest which I am given to understand is better. I've not done a brisket so take this as you will.
Good luck
Doug -
The best thing to do would be to run out and buy another large BGE :P . Maybe even a mini as well. :woohoo:This is the greatest signature EVAR!
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Are you feeding the inside offensive line for NFL team?
Skip the brisket. Actually turn that poor little thing in hamburger and store it for later.
Ribs are going to take 5 hours at least. Feeding 3 ribs each that will give you at least 6 servings. The Chicken will take a couple hours if you keep the temp down. Whole chicken plus 2 quarter is another six servings. Sausage should take 45-60 minutes depending on the thickest and size.
You didn't say how much sausage, but I will be you bought enough for another 6 servings.
Remember you probably will be having sides with this too.
Unless you really want to feed them 4 times in one meal consider not trying to kill yourself and cut back on what you are cooking. -
When I do my cooks for a crowd I have to feed the defensive and offenceive lines from my football team, 5 guys, 1500 lbs. That cook don't look too big from here :blink: but that may just be me
Doug
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