nervous

I can relate to your excitment, but beware of doing your first gig for company. The CS will do a fine job for sure, but it's the operator (you) who needs the training and experimenting before presenting the "goods" to friends and family. Don't rush it. If you've already made plans, "good luck."

Give us some more info. How many people? What's the circumstance, just friends and family, or others as well?

If I were you I'd reduce the menu a bit, but if you insist here's how I'd tackle it assuming you have to work like the rest of us schmucks:

Here is probably the crucial part - GET HELP!!! I'll bet you need two helpers to pull this off clean.

Thursday morning put the butt in and cook all day. Pull and freeze Thursday night.

Thursday night prepare the ribs - pull the membrane, rub or marinade overnight.

Friday night cook the ribs. Refrigerate. These guys will go on the grill on Sunday. Rub the brisket and refrigerate overnight.

Saturday cook the brisket and refrigerate. Saturday night put the chickens in to brine for Sunday. Cook a test chicken so you know how long they'll take more or less.

Sunday put the chickens in to smoke with the brisket - brisket on top, chickens below. This will be a timing trick so use your test chicken timing to determine what goes in first. The brisket will reheat in about 1.5 - 2 hrs and can be kept in a cooler easily. You'll do the pork on the stove and ribs on the grill.

Somewhere in between find time to go to the store 18 times, make sides, decorate, drink a few too many beers and wake up late on Saturday so you have to scramble.

IMO you should just do ribs and chicken. Spend what lead time you have to do a sample batch of each so you can adjust, otherwise it might just be one of the most expensive parties you'll throw.

quote:

GET HELP!!! I'll bet you need two helpers to pull this off clean.

Get help! Get Robbi. He's got a plan.

Go gators!

You're asking so I'm offering. I don't think I'd call it bravery. You might end up not getting anything finished in time and nothing like you want it and all your friends or whatever party this is for, being frustrated with your idea.

Then again, you could pull it off.

At a minimum, if you're going to do all four, do the longer stuff before, like butts and brisket the day before and warm up on the day of.

You'll be limited in how much you can do -- which model did you order?

Don't do it. My advice has been and always will be. If your new with this smoker, don't wait for a big party or big event to do something the first time. And you're wanting to do 4 things the first time.

Since it's a brand new smoker for you, I think you're going to spend the next few days trying to organize this and after all we tell you, it still comes down to experience and just going through enough cooks.

If you want to make it easy on yourself, if this is some sort of part, then I'd just do some butts up. You can make enough to feed a bunch. But to do all four of those things and organize the finishing times and keeping them warm, etc is a pretty difficult task, even if you've done it before.

rafferque....don't do it! You're doomed to failure and you won't like the outcome! Learn how your smoker works, and maybe, you will be able to pull it off in the future.

I'm with the previous two posts...
Don't wander off into the forest till you know how that rifle shoots!

the product I produce now is completely different than when I started, it seems to follow standard time settings, and the like.

Make the family eat the first 8 or 10 smokes till you get the cookshack well seasoned as well as yourself....

I agree, brother: don't do it!!!!

Having said that, try this: do a few butts the day before. pull and sauce and place into one or two foil trays, cover and refrigerate over night. place in the oven day of party at 250 for about 2 hrs. will make the house smell good.

Day of, try one other item. chicken? Or start a brisket or two the night before.

But not all four!

At most, I would only do 2 items. I would smoke a butt or two on Saturday (depending on # of people) and do ribs on Sunday.

By doing the Butts on Saturday you get the long cooking out of the way. Also, I think it tastes better after it has sat a while (kinda like tater salad). When I do pulled pork I only add enough sauce to coat the meat so as not to over power the flavor of the meat. Letting it sit overnight lets the sauce and the smoke flavor mix very well.

Rafferque is about to smoke himself into Cajun perdition.

Hey, Rafferque, I figured out a solution. You can find it right there in Baton Rouge on Rue le Main. Go for the turduckin.

Throw one in the Smokette and sit back and relax. It's a three-for. Your work reduced by 2/3 if my math is right.

Turduckin

Congratulations on your cookshack. Besure to use the forum and Cookshacks customer service for any questions.

thanks i2bbq, that suggestion was in my own back yard... i might need to take you up on that!!

licken de chops

just would like to knwo if its me are does that link work for the turdunkin?

quote:

Originally posted by got2smoke:
[qb]just would like to knwo if its me are does that link work for the turdunkin?[/qb]

Fixed. It was a bit mangled.

Turducken

$65?! wow...That is some high priced poultry!

quote:

$65?! wow...That is some high priced poultry!

Yeah, but............that's what the Cajuns know. 3 birds in one! 65 divided by 3, plus labor...

...a lot of labor.

We got one for the super bowl last year from www.gourmetbutcherblock.com and it was quite fine. I think I remeber them saying something about not smoking it because you wouldn't be able to get the inside up to a safe temp. This was one stuffed bird! We fed 12-15 adults and 6 kids and still had leftovers.

You are correct retsoon, I've heard that also, that because of the large mass of birds, insides birds, the inner birds stay in the danger zone too long.

I know some have done it and lived.

My wife just told me they have them at Wallworld.