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Help W Cooking times for multiple items at once: Beef Ribs, Brisket, Pork Shoulder

post #1 of 6
Thread Starter 

Hi Guys,

 

I have a MES smoker, and the wife informed me we are having more folks at the house than anticipated.  Anyway, I have a 7 lb Brisket, 7 lb Boston Pork Shoulder and a rack of Beef ribs.  I wanted to get them all in together.  I have been cooking brisket a lot, and am finding at 225, a 7 lb brisket is taking about 8 or so hours to 175-180.  I take it out then, and wrap in foil and a towel for a bit - love the way it comes out.  With that, I am figuring cooking the shoulder to 185ish, then wrapping in foil for a bit.  I have no idea about the beef ribs - can I use the 3-2-1 method for those? 

 

Any help on how I can pull this off would be appreciated!!

 

Glenn

post #2 of 6

Yes the 3-2-1 will work for beef ribs.

post #3 of 6

I agree I like the 3-2-1 with the beef ribs as well.

Couple  of quick questions. If you are taking the  brisket and pork butt to around 185 ish are you usually slicing them? If so that should be perfect temp but if you are looking to pull them them you will want to probably bring them up to around 200+. I personally slice my brisket and pull my  pork butts so I am usually pulling my brisket off around 190ish and my pork butt off at around 205. Sounds like you know what you are doing it's just all about the timing which can be tricky especially when the meat gets a mind of its own and takes longer then you expect. give yourself plenty of extra time (like 2 hours)  and just let the meat sit in the cooler wrapped in foil and towels and it will be fine. Stays warm for hours and helps make it even more tender. Good luck.

post #4 of 6
Thread Starter 

Thanks guys!.  Yes, I am slicing the brisket and pulling the pork.  I take the brisket off at 175-180, and wrap in foils and blanket, in the cooler.  I was going to wrap the pork at 185, and put back in the smoker till 200ish.

 

Glenn

post #5 of 6

Sounds like a plan ...

post #6 of 6

Don't forget the Q-view!

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