Meat Combinations on the BBQ

[Swampworks]

So, when it comes to weekends, especially like the upcoming, I get the urge to put more than one thing on the smoker. Sometimes the guests may have dislikes of certain meats so I was thinking maybe trying to combine different meats that could be smoked at similar temps.

Any of you have combinations you like to do? No limitations. I'm open for any combo suggestions.

Thanks!

 

[Berettaclayshooter]

I have done ribs and chicken. Cook the ribs for 3 hours and then wrap, then throw on the chicken which works out to be about 2 hours, then everyone is ready for a little gas grill action to firm up ribs and crisp chicken and sauce. I cook around 250F for those. You could do pork shoulders which feed a crowd and not too many people I know would turn down some pulled pork. If anything put the bark to the side for those who don't like it.

 

[oldsmokerdude]

Brisket and pork butt are easily done together, throw in some spare ribs and you have quite a selection. Poultry wants to cook a little hotter, but can be cooked at the same time especially if your smoking hot and fast. Of course everything will get done at different times, so you need to take that into account and DO place your poultry on the bottom shelf so it doesn't drip on anything.

Choices are endless. Let us know what you are thinking and we can provide more specific advice.

Good luck.

 

[mark a]

Does anyone see an issue with smoking shrimp wrapped in bacon at the same time I have ribs in the smoker? I’d like to try one of Jeff’s recipes, but I’m a little apprehensive of those two meats clashing with one another.

 

[phatbac]

I'm always worried about having one type of meat drip onto another type of meat. i usually put pork over pork or beef over beef or something in a pan over something else. (I guess that's why i bought such a big darn smoker!)

recently i did some chicken wings with ribs (and french fries) for a wrestling pay per view party we had.

the wings were marinaded in teriyaki sauce and smoked for 45 minutes then air fried to crisp the skin and the french fries were air fried. the ribs (baby back) were smoked for 3 hours @290 degrees and then sauced and smoked for 30 more minutes.

a couple bones, a couple wings and some fries made for a great meal!

Happy Smoking,
phatbac (Aaron)

 

[petehalsted]

I like to do some type of snack item. Pork Belly Burnt Ends, Pig Shooters, ABT's etc. There's always someone hanging out around the smoker and its nice to have something to snack on while waiting on the main course.

As mentioned, its really all about timing. What I do is decide what all if going to be smoked, then put together a rough plan on when things should go in, be wrapped, be pulled. This helps me decide on placement in the smoker, what prep to do when, etc. I have yet to have a smoke that followed the plan perfectly, but at least I had a general plan in place to follow.

As far as meats clashing, not really an issue, other than as mentioned making sure chicken doesn't drip on something else, etc. But as long as they are not dripping on each other, I have never had a problem with multiple meats in the smoker, sometimes my smoker looks like Noah Ark, Well I guess that is if Noah had ate everything :-)