Smoked Pigs Heads and Brisket and would like to hear your thoughts :)

Getting ready for the weekend. I have these two beauties sitting in the bottom of the fridge, fresh from the butcher today.

Every year about this time a few family members and I have birthdays within a week or two of each other. Over the years we found it easiest to just have one big party somewhere in the middle . We call it “The Crab Party” as we usually order a bushel of crabs but that has since been expanded upon. This year I am doing these two pigs heads and a brisket in addition too. I pick up the brisket on Friday, the party is Saturday.

I was hoping to be able to get everything to fit on the kamado to make the day a little easier on myself but there is no way these fat heads will fit on there with the brisket and for me to have everything done in time. I thought about stacking everything with the stock grates but everything has different times and I don’t want to mingle the meat juices by having them drip on each other as I will be using different rubs on the different meats. Opening and closing of the lid to check… oh the humanity….

Pigs heads will just get Byron’s Butt Rub and cheap yellow hot dog mustard, I have a whole to do for the brisket.

Chipotle Powder (a little sweet and spicy)
Salt
Pepper
Sugar (white)
Cheap yellow hot dog mustard as the binder, I don’t measure, I just give everything a somewhat even coating.

Hopefully I’ll get a good nights sleep the night before and everything will go smoothly. I usually get anxious and toss and turn all night before the big dance.

So the game plan is as such. Party peeps arrive at 3pm. I want everything done by 2pm so I can chug some beer and paint on a smile.

I am budgeting 6 hours for the heads at roughly 7lb a head on the Oklahoma Joe Offset using oak wood at 275 +- 25 depending on the weather. (they should only need 5 hours). So start the smoker at 7:30am – 8am.

The brisket I can prep the night before, setup the kamado etc so all I have to do is light it and go back to sleep. It’s a 12lb packer I pre ordered. Will be using Royal Oak Lump and apple wood chunks. At 275 it should be done in roughly 10 hours, maybe less. I’ll budget for 12 and start it at 2am – 3am. Worst case I sleep till 5 and run it a 300. I’m half tempted to load it way full of coals, light it before bed then just toss on the brisket when I get up to piss as per the nightly ritual without skipping a beat.

Has anyone attempted such fool harty? Would love to hear some inspiration and get all pumped up (imagining running the stairs in philly etc…)

Thought about doing it over night, I might go that rout, also I like the idea of leaving the heads in the smoker for show / just keeping warm to give people something to pick at and give me a reason to pretend to get aggravated Thanks for the input!

That pig head cheek meat is about the best I've ever had from any part of the pig. I don't have much interest in brains or eyes though .

Here are the results pics of the pigs head and the brisket. So, because of the rain I did the brisket over night, ran into some issues but nothing I couldn't handle Than as soon as the brisket was done I swapped out for the heads. I'll post more of the details of how and why I did things when I make a new post with the results pics cause they are purdy and I want to share them. I should have the video out within a week or two as well.

Thank you everyone for all of your interest and ideas. Helped a lot through the course of this cook.