The BBQ Feast Planner
Smoking brisket, ribs, and sides together? Set your dinner time and get a single synchronized master timeline so everything finishes hot and rested at the exact same moment.
When do your guests sit down to eat?
Full Packer Brisket
~11 hrs cook · 90m restMaster Smoker Schedule
Follow this single timeline to have every cut peak simultaneously at 6:30 PM.
Light Pit & Set Smoker
Preheat smoker to 110°C. Add water pan and initial wood splits for clean blue smoke.
Put Full Packer Brisket on Grate
Place on middle grate. Total cook: ~11 hrs + 90m rest.
Full Packer Brisket: Expect the stall (~70°C internal)
Around 6 hrs 36 min in, the internal temp will plateau at ~70°C for 1–3 hours as moisture evaporates. This is normal — stay patient and keep the temperature steady.
Full Packer Brisket: Wrap at 72°C internal
When your probe reads 72°C, wrap tightly in unwaxed butcher paper (or foil for a faster, steamier finish). This powers through the stall and keeps moisture in.
Full Packer Brisket: Rest for 90 minutes
When internal temp hits 95°C, pull it off the heat. Cover loosely with foil and rest for 90 minutes — juices redistribute and the temp stabilises for perfect results.
THE FEAST IS SERVED!
All meats rested, tender, and hot. Slice the brisket against the grain, carve ribs, and serve the feast!