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Had to choose between a brisket and ribs for a 20-person party
Went with the brisket because I thought it would be easier to manage, but it took 16 hours and I was up all night. Anyone got tips for timing a big cook without pulling an all-nighter?
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leo_campbell3mo ago
My buddy did that and started his cook at noon the day before.
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gonzalez.anna3mo ago
That noon start time is key, @leo_campbell. It gives the meat a real chance to break down slowly. Your buddy has the right idea for sure.
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johnfoster2mo ago
Respectfully, I see it different. Starting at noon the day before is overkill for most cuts. A brisket or pork shoulder only needs 8-12 hours at 225, maybe 14 if you're fighting a stall. If you put it on at noon, you're eating dinner at midnight the next day or serving cold leftovers. Get up at midnight, throw it on, let it ride until dinner time. That way you sleep through the boring part and get to eat at a normal hour.
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