Multiple meats during one cook

[Smokepup]

I have a Tejas 1628CC and plan on smoking a mess of meat this weekend for a party.

I plan on doing Brisket, Ribs (pork), and Chicken drumsticks. Probably 8-12lb brisket, 4-5 racks of ribs and maybe 2 dozen chicken legs.

I've got a few questions and hopefully can get some creative answers.

1. For smoking time for the chicken legs should I use the total weight of the whole package of chicken or should I use the weight of an individual drumstick to determine smoke time?

2. I figure since the Brisket needs to be on the longest that I will put it closest to the firebox. So.....I can either put the ribs downstream of the brisket where the temp will be a little lower OR place the brisket on the lower rack and the chicken and ribs on the upper rack -- my concern with option #1 of course is running out of room and having varying temps/times for the meats and for #2 the drippings from ribs/chicken dropping onto the brisket.

I could also use the vertical chamber but the temp usually is 50-70 degrees cooler in it.

The last time I tried this the ribs seemed to take a lot longer than planned (I planned 40 min/lb.) and the chicken NEVER cooked (planned 30 min/lb.) so we ended up throwing them in the oven :oops:

This time I'm planning for 1hr/lb for the ribs and brisket and 45 min/lb for the drumsticks.

Any suggestions?

Thanks in advance.

[Buckeye]

Welcome Smokepup....heers whut I'd do...throw them briskets on an cook ta an internal temp of 160..pull em', foil em' stick em back on an cook ta 195 er so.......do tha 3-2-1 method on tha ribs....that's 3 hrs nekkid, 2 hrs foiled, 1 hr unwrapped ta firm up an finished with a glaze.....As fer tha drumsticks----grill em'....that'll take bout 30 minutes.

[herper]

Buckeye, didnt your parole agreement say no chicken cookin tips? We dont want any repeats of the "incident" :lol: :lol: :lol: :lol:
Herper

[Race R Us]

welcome to the show smokepup, before long you will be smoke dog.

well what i would do would be to figure what is the food nned to be ready and than back your time up .
you would want to be ready at least 30min to an hour before eating to let meat rest. back your time for about 12 to 15 hours for the brisket. of courese you need to stert a little earlier to get your pit up to temp. when pit it ready to go i would put the brisket in the upright, with a temp around 200 to 225, i would put the ribs on latter on top rack qbove brisket so it would drip omn brisket. atlaeast smoke ribs 5 to 6 hours so put them on around 6 ot 8 hours after the brisket. then i would put the chiken on in the main chamber where its about 275 and cook the chicks up to 3 or 4 hours give aor take. so the chicks would go on a cuple hours after the ribs. if the times are close you will have everything ready pretty close to dinner. just make sure to kkep a stedy termp/

hope this helps and its just a guide.

man i need spel chek

[Buckeye]

RaceR...yer spellin iz fine..jus glad yer with us 8)

[Cal_BBQ Pit]

Smokepup,
Sound like you already got some good advice here.....I usually cook my briskets at 225 away from the heat until they are at 160, wrap with foil, suace em up, then cook unitl it is about 190, rest for an hour, then cut. I try to keep the ribs under the brisket, I hear ya on the temp difference though.....I hope things went well, and welcome to the forum, this is a great place to learn and have fun with BBQ!

[jshively]

Pup how did the cook go this weekend?

[redneck cooker]

Damn Bucky I rite proud of ya :!: :!: :wink: You aktually gave the right answer to the .64 question. You keep up the studyin at the court ordered chicken cookin skool.. :shock: :shock: :D :D

[Buckeye]

I did violate my probashun by givin out sum chicken tips....but I coodn't help it :oops: ...I wuz compelled ta try an help a Q brutha out.

[Smokepup]

Pup how did the cook go this weekend?

Absolutely AWESOME!

The 3AM wakeup was easy b/c I just never went to sleep!

Brisket had a nice smoke ring, was moist and tender and disappeared after it hit the table. I did notice that the meat inside the ring was a little "whiter" then I'm used to seeing -- any clues?

The ribs were an absolute hit and never even made it to the table. Used the 3/2/1 method that I saw here and it worked perfectly.

The chicken (being an afterthought) left a little to be desired only b/c I was concentrating on hitting the other meats out of the park. I ended up putting the drumsticks a little too close to the firebox.

I did come up with a few questions though:

1. What's everyone's "usual method" to carving the brisket after it hits the chopping block?

2. Is there a particular area of the brisket that most normally use for chopped beef vs. sliced?

The reason I ask these is usually the system is I smoke the meat and then my bro-in-law prepares it for the eaters while I rest and recharge my beer tank (like that ever actually goes dry :lol: )

Looking forward to doing it again and am about to go for the dove opener this week so am already planning on a smoked dove breast cook.

BTW the mom-in-law mad this contribution recipe:
--Cabbage
--Minced Onion
--Garlic Powder
--Tony Chachere's
--1/2 stick of Butter

Take the cabbage and slice the butt end of it off so it will stand up on it's own without rolling. Rest the cabbage on 2 sheets of foil big enough to double wrap it. Quarter the cabbage (without cutting all the way through to the bottom). Spread the 4 "wings" out and sprinkle (liberally) the Garlic Powder, Onions, an Tony C's. Try to get the seasoning in between the individual leaves of cabbage. Take the 1/2 stick of Butter andstick it in the middle and then fold the "wings" back up around it. Double wrap with the foil and then throw on the smoker (or pit) for 2-3 hours at about 250. They're ready when the foil balls feel like a deflated football.

[Bubba D]

Is there a particular area of the brisket that most normally use for chopped beef vs. sliced?

The "flat" of the brisket is used for slicing and the "point" is used for chopping. I also take the outside of the "point" and make cubes for munching.

[Smokepup]

The "flat" of the brisket is used for slicing and the "point" is used for chopping. I also take the outside of the "point" and make cubes for munching.

OK, that's prety much what I ended up doing but wanted to ask to see what others normally do. Do you normally slice it with or against the grain?

[Bubba D]

Do you normally slice it with or against the grain?

Definately, without a doubt, Against the Grain! Did I mention you cut the meat Against the Grain.

Oh, by the way, cut the brisket Against the Grain.! :P