or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › First big mixed meat smoke
New Posts  All Forums:Forum Nav:

First big mixed meat smoke

post #1 of 9
Thread Starter 

I was hoping to pick the brains of what I have found to be a pretty close knit and knowledgable group of smoking fanatics. I have an MES 40 that I have used a couple of times to do spare ribs and venison. This holiday weekend will be the first time that I am going to really put it to work with a fuller menu. The plan is to do 3 racks of ribs, a pork butt, mac and cheese, and possibly some bacon wrapped chicken thighs...or something else appetizer-sih (stuffed jalapenos, armedillo eggs, etc.).

 

My question, being pretty new to this is with timing and smoke. Obviously the pork butt will be taking the longest, and something like the chicken would be the shortest. What I can't seem to find a clear answer on, and maybe I just haven't looked in the right spot, will the pork butt take the smoke each time I add something new to the smoker throughout the day, and get overloaded? or will it be ok once I have done the initial smoke and had it in for a couple of hours?

 

I am figuring that I will be ok with the ribs when the chicken goes in .. they will wrapped in foil at that point.

 

Thanks for any help you can throw my way this week, I will try to get some picutres up after the weekend to show how it went. 

post #2 of 9

I wouldn't worry about it. When I smoke a butt I let the smoke flow the whole time. Sometimes that is 20+ hours.

 

Al

post #3 of 9
Thread Starter 
That works, thanks. I am planning on keeping it low and slow, somewhere around 225, and putting it in on Saturday evening...with a meal time of Sunday around 2 - 3. At this point I am kind of relying on what I have read here from others.
post #4 of 9
I use smoke all the way through my cooks so you should be fine. If you're worried, make sure to use a mild type of wood.
post #5 of 9
You probably will want to put your chicken on the bottom rack so it won't drip on the butt.

I too use smoke during the entire cook. Good luck
post #6 of 9
Thread Starter 
Thanks for the tips everyone. I'm looking forward loading this thing up and cooking more than just ribs! Talking with a couple of coworkers today, the idea of tossing in a couple onions and/or heads of garlic if I have room. Anyone ever done this? Will be probably try it If I remember
post #7 of 9
Quote:
Originally Posted by sweenner View Post

Thanks for the tips everyone. I'm looking forward loading this thing up and cooking more than just ribs! Talking with a couple of coworkers today, the idea of tossing in a couple onions and/or heads of garlic if I have room. Anyone ever done this? Will be probably try it If I remember
I haven't done onions or garlic but would love to know how they turn out. I have put some poblano peppers on the smoke that I chop up and add to my PP sandwhiches....turned out really good.
post #8 of 9
Garlic is fantastic on a smoker it get nice and soft almost spreadable great flavor
post #9 of 9
Thread Starter 
I have to pass on that the first smoke was a big success! I ended up doing 3 racks of St. Louis spare ribs, an 8 lb pork butt, and some armadillo eggs.


The butt went in at 10:30pm, Saturday night @225F.


I checked it at 2:30am, added more wood chips and inserted the meat probe. I was at 138F at this point.



The ribs went in at just after 8am, at this point I was just rolling into the stall on the butt, the temp was at 156F. Still had a nice bark started though.

I ended up wrapping the butt at 10am because I was only at 159F, and wrapped my ribs at 11.

The armadillo eggs went in at noon. At this point a combination of friends, family, kids in the pool, and beer .. I slacked off on the picture taking. At around 1:30p, I unwrapped the ribs and butt (it was at an internal temp of 188F at this point), and then the thunder started. So as carefully as we could, we moved the smoker into the garage while doing our best not to disrupt the precious cargo inside. This work of genius I REALLY wish had been documented to share with y'all. But, beer.


When it was all said and done, the butt literally fell apart. The ribs were put on the grill to glaze some sauce..and this is the only picture I got before the party of 8, which turned into 22, housed it.

Nothing but rave reviews and naps from everyone, I can't wait to do it again.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › First big mixed meat smoke