Super Bowl Q timing questions

[smokinbadger]

Hi all,

I'm going to be doing two pork butts and two packer Briskets for the Super Bowl on Sunday (I only wish the Packers were in the super bowl and not in my smoker!) Anyway, it's going to be bloody cold here in the mitten shaped paradise over the weekend and I'm trying to plan out how to have food ready to eat at around 5:30 on Sunday afternoon. Your comments are highly welcomed. Here is my current plan:

Saturday 3:00 p.m. - Fire up the Klose and try to get things stabilized at 225F

Saturday 5:00 p.m. - Put on the 2 18 pound briskets

Sunday 1:00 a.m. - Foil the briskets, put on the butts, switch over from logs to charcoal basket to get some sleep

Sunday 5:00 a.m. - check the temps, add charcoal as required

Sunday 11:00 a.m. - check the briskets and put in cooler if they are at 195F

Sunday 1:00 p.m. - put on the fatties and possibly ABT's

Sunday 3:00 p.m. - take off the butts and rest them for one hour. Put the briskets back in to reheat

Sunday 4:00 p.m. - pull the pork, rewrap it and put in cooler

Sunday 4:30 p.m. - take off the fatties and the reheating briskets, rest for 15-20 minutes and slice and serve.

What do you think? Alternatively, I was thinking about starting early on Saturday, refrigerating the results over night on Saturday and reheating on Sunday p.m. This would give me a little lower risk of getting done at the wrong time, but would mean I have to refridge and reheat everything.

Looking forward to your feedback,

 

[big brother smoke]

Make sure U add wood for the butts :-D and U might want to pull the brisket a lil earlier than 195 degrees. The temp may rise another 10 degrees in the coooler resulting in a drier brisket especially if you are re-heating. Not a brisket expert, interested in those with more experience have to say on this one as well.

 

[swamprb]

If it were me, I would do the heavy stuff beforehand and re-heat. Are you hosting? I know when I am and trying to stick to a schedule something always goes haywire and I get stressed and end up pooped and not being able to enjoy the PARTY! Sound like you got a plan though.

 

[tony76248]

Definately pull the briskets before they hit 195. They will be falling apart. I would suggest going no greater than 185. I have cooked hundreds of briskets. Trust me there. You will not be able to slice them too well. That said some folks like to overcook their briskets and chop them for sandwiches. Just not my idea of quality brisket.

Now with the butts they can be cooked all the way up to 205 internal temps. Just be sure not to dry them out. Then you can wrap them for several hours. By wrapping you will allow the juices to redistribute. Just remember, you can wrap those butts in foil, followed by plastic, followed by a large beach towel, then store them in a cooler for a couple of hours. They will hold their temps and drop only 4 degrees per hour if you dont go opening the cooler.

Also, do not depend on those times you have listed there. Go only by internal temps. That is the only constant you should consider.

 

[bowhnter]

If it were me, I would do the heavy stuff beforehand and re-heat. Are you hosting? I know when I am and trying to stick to a schedule something always goes haywire and I get stressed and end up pooped and not being able to enjoy the PARTY! Sound like you got a plan though.

I have to agree. I am doing mine on saturday, and re-heat. This will allow a good night sleep. Will leave the fatties and stuff for Sunday. Just my .02

 

[dxesmkr]

I would also cook early and reheat.That way you can kick back and enjoy the party too.

Willy T.

 

[chingador]

I am doing the same thing. I will have all of my meat cooked tomorrow and will reheat Sunday. There is way more for me to do than just the Q, so I have to get the meat out of the way early.

 

[Jorge]

I'd vote for cooking Sat. and reheating on Sunday. I'd do the same thing if we didn't have plans for Sat. night.

 

[jgh1204]

Hijack Mod:

Those briskets might be more competitive than the GB Packers.

UnHijack

Yep, cook on Saturday. You will enjoy the game more and not be so dog tired Sunday and MOnday.

 

[beerguy]

ouch,

 

[brdbbq]

Here is a timer

 

[smokinbadger]

I'm going to cook Saturday and enjoy Sunday as recommended. This will allow me to enjoy the warmer weather for cooking. (High on Saturday=16F, high on Sunday 7F).

Thanks for the advice!