Afternoon fellow smoking meat buds!
My major dilemma is that I cannot for the life of me figure how and at what time and temp I'm going to put on a couple racks of ribs, pork shoulder and brisket to come out all the same time. I'm currently using the Brinkmann upright which has two racks and can hold up to 30 lbs. of meat. Figuring on eating around 4 pm on Sunday so what time should I start my smoker for the brisket (5 lbs flat) first, when does the shoulder (9 lbs.) and ribs (2 full baby backs) go in. I will use Jeff's dry rub on all three (Obviously) before I start. FYI I'm going to try the 3-2-1 method for the 1st time on the ribs.Thanks for any and all advice here. Get the smoke on!!!