I am planning a cook for Thursday of a packer brisket and 2-4 racks of St. Louis style ribs. I am targeting around 5-5:30pm to be eating and am trying to decide when to start the brisket. My initial thought is something like this:
7:00am - hang the brisket
11:00am - pull the brisket (assuming temp around 160-170) and wrap (TX crutch)
1:00pm - pull the wrapped brisket (assuming temp around 200-205), wrap in a towel, place in a cooler
1:15pm - hang the ribs
4:30pm - take the brisket from the cooler and let rest in the kitchen until time to carve
5pm - pull the ribs
Obviously the times are estimates, and the temp will really dictate when I do things, but does this seem at all reasonable for a gameplan going into it? Thanks for any help!