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proper rack order for different meats in an upright masterbilt electric?

post #1 of 2
Thread Starter 

if i were going to do ribs, a brisket, and a bone in pork shoulder, i was wondering if the placement on the racks mattered...obviously the butt and brisket would go in hours before, im not a total newb, but i was wondering if anyone had any input on this?  should the butt and brisket go on the top 2 racks?  any help would be much appreciated! 

post #2 of 2

Any rack for these , you'll be placing the Butt and Brisky in first for sure ,so top. May save some heat when you put the ribs in and the Basting from the other will be fantastic. drool.gif

 

Get a good reliable thermometer , place in meat to track "temperature of the Meat" and use a "guestamate" of 1.5hrs. of cooking @225*f / pound of meat. Again , only to track time as Briskys and Butts are notorious for long Stalls.  Don't worry , be Patient .  (Don't worry be happy -Bobby Farin in background).

 

When you place the ribs in ,here some reading :http://www.smokingmeatforums.com/t/126676/spare-ribs-with-3-2-1-method-and-baste

 

Have fun and as always. . .

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