Can I smoke multiple meats at once for a holiday cookout?

Yes. Brisket and pork shoulder cook at the same temperature (225°F) and finish around the same internal temp (203°F). Stagger them by start time, not smoker temp. Ribs go on a different rack 5 hours before serving. Chicken goes on last (1.5 hours out) because it cooks at higher temps.

What's the easiest crowd-pleaser for Memorial Day if I'm new to smoking?

Pulled pork. A 9 lb bone-in pork shoulder is forgiving — you can pull it anywhere from 195°F to 205°F internal and it will be tender. Smoked at 225°F it takes about 13 hours; smoked at 275°F (faster, still good) it takes about 9 hours. Nearly impossible to ruin.

Memorial Day Smoker Schedule: Hour-by-Hour Cook Plan for 10–12 Guests

Q: What time should I start my smoker on Memorial Day?

For a 4 PM serving time with brisket on the menu, light your smoker at 11 PM the night before (Sunday). Brisket needs 14–16 hours plus a 1-hour rest. If you're skipping brisket and serving pulled pork, start at 4 AM. Ribs only? Start at 9 AM.

Q: How much smoked meat per person for a Memorial Day cookout?

Plan on 1/2 pound of cooked meat per adult, 1/4 pound per child. For 12 guests (10 adults + 2 kids), that's 5.5 lb of cooked meat. Brisket and pork shoulder lose ~40% to moisture and trim, so buy 9–10 lb raw weight per cut. Most pitmasters cook 1.5–2× this amount because leftovers are non-negotiable.

A serving-time-backwards plan for Memorial Day weekend (May 25, 2026). Brisket, pork shoulder, ribs, and chicken — all hitting the table at 4 PM, no last-minute panic.

Last updated 2026-05-14 · By SmokerCookTime editorial team

Quick answer

For a 4 PM Memorial Day serving with brisket on the menu: light the smoker at 11 PM the night before. Brisket on at midnight, pork shoulder on at 3 AM, ribs at 11 AM, chicken at 2:30 PM. Pull each meat at its target internal temp, not by clock. Plan on 1/2 lb cooked meat per adult.

The plan at a glance

Guests: 10–12 (10 adults + 2 kids)
Total cooked meat needed: 5.5 lb (buy 9–10 lb raw per cut)
Serving time: 4 PM Monday
First fire: 11 PM Sunday (5 hrs before brisket goes on)
Critical: Pull at internal temp, not by clock

The full hour-by-hour plan (for 4 PM Monday serving)

Time	Action
Sunday 11:00 PM	Light smoker. Stabilize at 225°F. Trim brisket and pork shoulder. Apply rub. Open a beer.
Sunday 11:30 PM	Bring smoker to stable 225°F. Add water pan if your smoker uses one.
Monday 12:00 AM	Brisket on. 12 lb packer. Probe in flat. Set wireless thermometer alert at 165°F.
Monday 3:00 AM	Pork shoulder on. 9 lb bone-in. Goes on second rack. Sleep until alarm.
Monday ~6:00 AM	Brisket likely hits 165°F internal. Wrap in pink butcher paper. Return to smoker.
Monday ~9:00 AM	Pork shoulder hits 165°F internal. Wrap in foil. Return to smoker.
Monday 11:00 AM	Ribs on. Two racks of St. Louis spares. 5 hours total cook (modified 3-2-0 method).
Monday ~2:00 PM	Brisket likely hits 203°F probe-tender. Pull, wrap in towels, hold in dry cooler.
Monday ~2:30 PM	Chicken on. Crank smoker to 300°F (poultry needs higher temp for crisp skin).
Monday ~3:00 PM	Pork shoulder hits 203°F probe-tender. Pull, wrap in towels, hold in dry cooler.
Monday ~3:45 PM	Chicken hits 165°F internal (thigh). Pull. Rest 10 min.
Monday ~4:00 PM	Slice brisket. Pull pork. Plate ribs and chicken. Serve.

Shopping list

Brisket: 1 × 12 lb whole packer (untrimmed)
Pork shoulder: 1 × 9 lb bone-in
Ribs: 2 racks St. Louis spare ribs (~3.5 lb each)
Chicken: 6 lb thighs, bone-in skin-on
Wood: Post oak (brisket), hickory (pork), apple (chicken). 8–10 lb total.
Pink butcher paper: 1 roll
Heavy-duty foil: 1 box
Sauce/sides: not your problem on cook day — buy or assign to guests

Don't have time for brisket? Three faster Memorial Day plans

Plan B: Pulled pork only (start at 4 AM Monday)

One 9 lb bone-in pork shoulder at 225°F = 13 hours. Light at 3 AM, on at 4 AM, pulled at 4 PM. Easiest forgiving meat for new smokers. See full pork shoulder cook plan.

Plan C: Ribs + chicken (start at 9 AM Monday)

Two racks of St. Louis spares (5 hours) plus 6 lb chicken thighs (1.5 hours at 300°F). Light at 8 AM, ribs on at 9 AM, chicken on at 2:30 PM. Total active time: ~6 hours.

Plan D: Hot-and-fast brisket (start at 4 AM Monday)

12 lb brisket at 275°F instead of 225°F = ~9 hours. Light at 3 AM, on at 4 AM, wrapped at 8 AM, pulled at 1 PM, rests until 4 PM. Less smoke flavor, more sleep. See brisket cook plan.

Recommended pitmaster books

Franklin Barbecue: A Meat-Smoking Manifesto (Spiral Bound)

The bible of central Texas brisket. Aaron Franklin's full method — fire management, salt-and-pepper rub, the wrap, slicing. Spiral-bound so it stays flat at the smoker.

Franklin Smoke: Wood, Fire, Food (Spiral Bound)

Franklin's wood-pairing reference plus 70+ recipes beyond brisket. The best book for understanding how different woods change the cook.

Smokin' with Myron Mixon (Spiral Bound)

Competition recipes from a four-time world BBQ champion. Brisket, ribs, pork shoulder, chicken — Mixon's exact rubs and injections. Spiral-bound and grease-resistant.

Yellowstone: The Official Dutton Ranch Family Cookbook (Spiral Bound)

Chuckwagon-style cooking inspired by the Yellowstone ranch — smoked meats, cast-iron classics, outdoor cooking. The crowd-pleaser of the four.

Frequently asked

What time should I start my smoker on Memorial Day?

For a 4 PM serving with brisket: 11 PM the night before. Pulled pork only: 4 AM. Ribs only: 9 AM. Chicken only: 2:30 PM.

How much smoked meat per person?

Plan on 1/2 lb cooked meat per adult, 1/4 lb per child. Brisket and pork shoulder lose ~40% to moisture and trim, so buy 9–10 lb raw per cut for 12 guests.

Can I smoke multiple meats at once?

Yes. Brisket and pork shoulder both cook at 225°F to 203°F internal. Stagger by start time. Ribs go on a different rack 5 hours before serving. Chicken last because it cooks at 300°F.

What's the easiest crowd-pleaser for new smokers?

Pulled pork. A 9 lb bone-in pork shoulder is nearly impossible to ruin — anywhere from 195°F to 205°F internal will be tender.

Should I prep the meat the night before?

Yes. Trim and rub brisket and pork shoulder Sunday afternoon. Wrap and refrigerate until they go on the smoker. The salt has time to penetrate (dry brine effect).