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What would you do?

FM Former Member
Ok I'm cooking tomorrow to make sure I have my fire out issue under control. I'm cooking 2 butts, 4 brisket flats and 4 baby backs. How would you guys do this? I thought about starting the butts (approximately 9 lbs. each)tomorrow night(Saturday) on the bottom shelf cap down. Then Sunday morning put the flats (5-7 lbs)on the next shelf up caps down and the ribs on the top shelf Sunday around 1pm. Cooking at 240*. Does this sound like a good plan? Most of the meat will be vacuumed in my commercial sealer so serving time is not an issue. I could put it all on Sunday am but I figure the butts will cook into the night and I like my sleep!
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FM Former Member
Put the butts in LATE Sat. You don't want them done too early.

You didn't say the weight of the flats. I figure you'll pull the PB then FTC them and they'll hold for hours.

I'd do the same on the flat, get it done and FTC. I like my meat to rest if I can.

I also like to do my ribs on a higher temp than the others.

Key is to finish earlier on the others. Trying to time them together, when you haven't done enough of them, is a challenge.

Don't sweat it, just get them done early and FTC.
C cbqMember
quote:
the bottom shelf cap down. Then Sunday morning put the flats (5-7 lbs)on the next shelf up caps down and the ribs on the top shelf Sunday around 1pm. Cooking at 240*. Does this sound like a good plan? Most of the meat will be vacuumed in my commercial sealer so serving time is not an issue. I could put it all on Sunday am but I figure the butts will cook into the night and I like my sleep!


Your butts are likely going to be done before the ribs go on. Since you can hold them, that should not be a problem. I put them on at 11pm for contests with a 1pm turn in.

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