logistics help needed!

Discussion in 'Pork' started by courtland, Feb 3, 2008.

  1. Tomorrow morning starting at 5am I will be starting a long day of smoking.

    My problem is real estate on the smoker for my planned menu.

    I have an ECB with 2 14" racks available. I am smoking 2 racks of ribs(3-2-1 cut in quarters), an 8lb butt, a fattie, and Earl D's Wicked Beans recipe (in a 9x12 pan).

    How do I work it all in on the smoker and still get some (not to sound nasty but..) butt juice in the beans? I have been trying to think about the timing of what goes on when, and what could get finished in the oven if needed. I plan on having everything but the fattie done at 6pm.

  2. brentman0110

    brentman0110 Meat Mopper

    Does your ECB have a water pan? If so, I always use it as an additional rack for my beans. I sit the pan of beans on the pan and the butt right above it on the next rack. Sure the beans will be at 160 way before everything else, but you can pull them off, foil them and then reheat them in your oven when ready. Obviously your butt will take the longest, at around 12 hours or so and then your ribs at 6 hours and then lastly your fattie at probably 3 hours or so depending on its size. So, I would leave the butt on the lowest rack and rotate everything else on the top rack.
  3. desertlites

    desertlites Master of the Pit OTBS Member

    sounds like u need another ECB courtland-a drip pan for juices to add to the beans-they great in the smoker but also good in the oven-9x12 takes 1 rack-do the math.
  4. desertlites

    desertlites Master of the Pit OTBS Member

    that works too brent
  5. Thanks for the replies. Brent, I will try that.

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