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Unread 10-29-2012, 07:06 PM   #1
Philly-QueMaster
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Default Need Help - Overnight Cook or Precook and Reheat?

Need some help. I'm having a party this upcoming weekend right after church on Sunday. I plan on cooking a whole brisket and some pork butts. I'm cooking on a 22" WSM and I also have a stoker. The WSM adapter should be here any day so I haven't used it yet on my WSM. My question is if I should attempt an overnight cook, wrap the food in the morning and hold for a few hours until after church. Or just cook everything the day before and reheat on Sunday. I'll be at church probably from 8:45-11:45am. Plan on eating lunch around 12:30. Any advice would be much appreciated.
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Unread 10-29-2012, 07:12 PM   #2
landarc
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If you have a good cooler or cambro, and you can cook until just before you leave, then holding in a cooler for 4-5 hours is totally workable (for brisket and pork).
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Unread 10-29-2012, 07:15 PM   #3
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I prefer the overnight cooks and serve at noon. At ~250* on my drum, brisket and butt takes approximately 12 hours. I try and plan it so that the meat comes off at 8:00ish. +- 1 hour. Cooler is no problem to noon (or even 5:00).
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Unread 10-29-2012, 07:17 PM   #4
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I have a couple coolers I can use. No Cambros unfortunately. Any suggestions on times as far as starting the night before and trying to finish in the AM? Not really feeling like getting up in the middle of the night to check on anything. Lol. That's why I'm debating the over night cook or not.
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Unread 10-29-2012, 07:54 PM   #5
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9ish for brisket, 11ish for butts(refuel then if needed). then bed. you'll still need to get up pretty darn early, 5-6ish, to check the fire and wrap the meats.

with WSM's you really shouldn't need to check for a long time 6,7,8 hours or more, but to be safe i'd stick with 6 max.

you definately don'y need a cambro, a cooler will be fine. just let the meats vent for 10 min or so before rewrapping and coolering.
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