My first real post of a question…so “hey” all!
Tomorrow I’ll be smoking a couple corned beef brisket in to pastrami and also smoking country style pork ribs. I am big on multi-tasking and really want to start packing my Masterbuilt with a variety of meats to smoke all at the same time.
I know this flies against purists who demand certain meats be smoked with certain woods only, but I’ll probably be making a lot of experts here shake their head ruefully as I defy tradition at nearly every turn! Forgive me.
So, how to layer? Would you let the pastrami drip on the ribs? Other way around? Layer a foil sheet on a rack in between to guard from cross-dripping? I’m thinking the pastrami on top because it doesn’t have as much fat as the ribs and will drip less…and pastrami seasoning may be better dripping on ribs than confusing the pastrami’s flavor with pork fat, BBQ rub and such.
I will be dry rubbing the pastrami with…pastrami rub of course, a recipe I probably got here a ways back before joining. I’ll be rubbing the ribs with the BBQ rub I have refined over time and use on all my ribs. All will rest, rubbed, in the fridge overnight. The Pastrami will come out of the smoker then be wrapped in plastic wrap and rest for two days in the fridge before slicing.
Anyone ever load fish, chicken, pork and beef all at the same time? How do you deal with drippings if so? What’s a good wood for everything?
I have alder, mesquite and pecan chips to work with. I’m thinking pecan would be a good compromise for pork and beef together…but maybe a fist full of everything, eh?