by Old Dave » Sat Feb 04, 2012 2:00 pm
Mr Duckman,
Get your self a good 5 day cooler to hold your cooked meat.
Start your two pork butts early enough so that they will be done at no later than 7:00 am on Saturday.
Then load your two briskets a little later and plan them to come off no later that 7:00am on Saturday.
The way I cook, my butts go on at about 7:00 pm and the briskets at about 8:30pm Friday evening.
Now, place the butts and brisket in the cooler as they come off the cooker and like I said, be sure to have them done by 7:00am.
Place your 3 slabs of ribs on the cooker at 7:00am on the upper part of the cooker.
Place your chicken below the ribs at about 9:00am.
After your ribs are foiled, reverse so the chicken is on the top rack and the ribs are below the chicken.
Take the ribs off as they get done and into the cooler.
Take the chicken off next.
The way I cook, I like to have the ribs done at about 11:15 and the chicken done at about 11:30 am.
Easy peasy....