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Going for double duty, going to work?

post #1 of 5
Thread Starter 

I plan on Smoking some spare ribs tomorrow in my Bradley digital smoker. I am going to go 3-2-1 with them and applied some rub today to let them sit in it overnight. I figured while I was at the butcher (How many times have I used that phrase to my wife I wonder?), I picked up a small (4 pounds) pork collar butt. My intention is to put it on at the same time and do them both at once. My plan is to put the butt in a pan and cover it with foil at the same time that I do the ribs, then just leave them in the wrap when I unwrap the ribs for the last hour.

Is this plausible?

Oh yeah, when I wrap the meat, I am putting in some ABTs that I made with my own bacon.

Am I biting off (no pun intended), more than I can chew?

Hopsnbarley 

post #2 of 5

The butt may not get done at the same time as the ribs....  they usually take longer....  I would start the butt 4-5 hours before the ribs just to be on the safe side.......

 

Dave

post #3 of 5

I agree with Dave. I was always 'ready to eat with no meat' seems like until I started to allow extra time for sun & moon swings, stalls etc. Now I allow 2 hours per pound minimum on any chunk of meat. It's easier to hold it foiled and resting than it is to push the cooking temp (for me anyway)....Willie

post #4 of 5
Quote:
Originally Posted by Chef Willie View Post

I agree with Dave. I was always 'ready to eat with no meat' seems like until I started to allow extra time for sun & moon swings, stalls etc. Now I allow 2 hours per pound minimum on any chunk of meat. It's easier to hold it foiled and resting than it is to push the cooking temp (for me anyway)....Willie

 

What Willie said----If your Butt is done early, you can hold it for hours, but if the Butt is late---It's late.

 

 

Bear

post #5 of 5
Thread Starter 
Thanks a lot guys! I better get movin'!
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