Meat Racks

[texasgrillchef]

I have been smoking all types of meats for years now. I have all my recepies and proper times allready.

However.... Up untill now when I smoke I smoke only one meat at a time. Whatever that meat is. Brisket, Pork, Chicken, Turkey, Catfish, Sausage, etc...

Now my question...

My Smoker has 6 racks.... I am wanting to smoke Beef Brisket, Pork Ribs/Baby Backs and Chicken. All at the same time....

Since the meat on the top rack will drip down to the other two meats below it. & the meat in the middle dripping it's juices down to the meat on the bottom.

My question is, what meat should be on the TOP, MIDDLE, & BOTTOM?

I know that each meat requires different smoking times. So that isn't the issue, because I will add the meats at the appropriate time so that all meat (Brisket, Pork Ribs, Chicken) are all finished at the same time.

Thanks.

TGC

 

[herkysprings]

I think this may also have to do with what flavour you are using with each, and whether or not you are using foil pans.

Otherwise Chicken probably on the bottom. Then depending on what flavours, Pork on the top? It can also make a difference when you have to access the meat.

If you are doing ribs and its harder to get at the bottom / middle racks, you may not want to put ribs there as with a bullet type smoker, you have to remove a lot of things.

I'd say:

-------
| LID/TOP |
----------
| RIBS |
----------
| Brisket |
----------
| Chicken |
----------

Also times are approximate, you want temp. However yes, the brisket will take much longer than say the chicken.

If you aim for everything to be 1-2 hours done ahead of when you want to eat, you can use that time to cook longer if you aren't done yet on a particular meat item. Foil / towel / cooler the meat that is done already. The meat will stay nice and hot easily this way.

 

[texasgrillchef]

All good points. Well since my unit has a DOOR instead of a LID to access the meat. Getting to the meat is just as easy for the top rack as it is for the middle or bottom rack. The temperature (checked many many times) is only 2 or 3 degrees different between top rack and bottom rack.

Now as far as how the meat is "Seasoned" They all use my basic Southwest Chipotle style rub. Although the chicken has also been brined & semi "cured" before the rub was applied. My water bowl/tray is filled with Lime Beer & dried chipotles.

I am using Hickory as my smoke flavour as my family loved hickory smoked anything.

Thanks

TGC

 

[bigsteve]

Welcome Texas,
Ow, what timing on your question. We just had some debate around here on that, and a few knuckles got bruised.

All things being equal, in my humble opinion, based on lots of reading..........

I would recommend the Chicken go on the bottom. But I wouldn't lose any sleep if you have to cook it higher than other meats.

You may want to go to the food safety section and check out a few threads there too.

 

[pineywoods]

If it were me and this is only how I personally would do it is the same ribs top brisket middle chicken bottom

 

[shooterrick]

What Piney said:)

 

[travcoman45]

Well, we do a fair amount a caterin, so safety is key, beef on top, pork below that an poultry at the very bottom.

Most a the food born diseases are gone, but is it worth the chance? Just the way we do it.

 

[gnubee]

I'd do Ribs on top, brisket on middle rack and Chicken in a 2nd smoker Or at a later date. I believe Chicken does better and crisps up nicer with more flavour only at temps above 350f.