Multiple meat smoke question/guidance

[ty1on73]

I'm having a party on Friday night and I plan on smoking multiple meats and wanted to poll the experienced smokers out there for some guidance.

Could you provide some suggestions on the best way (how you would do it) to smoke a Boston butt, beef ribs, chicken wings and thighs in the same smoker? I have a sealed (but ventable) MasterBuilt Dual Fuel Pro (propane) and a Maverick ET733 Wireless BBQ Meat Thermometer.

My plan was to use a 4 rack set up with the butt on the bottom rack and moving up, the ribs, the thighs and the wings on top. At 275 degrees I was thinking it would take the butt 10-12 hours the ribs 8 hours and wings and thighs 3 hours. I have both hickory and apple chunks.

 

[SmokinAl]

Your timing is off a little. The butt is about right, but at 275 the ribs probably will only take 4-5 hours, depending on how thick they are. The thighs are about right at 2 1/2 - 3 hours, but the wings will only take about 1 1/2 hours at 275.
Good luck!
Al

 

[ristau5741]

Never ever EVER cook chicken above other meats. with a chicken done temp of 175. Beef ~160, pork ~140.
having 160 degree chicken dripping juices on your 160 degree hunk of beef can contaminate the beef, as the beef would be done at that temp, and the chicken would not be. You'd need to bring the beef up to 175 degree to kill possibility of bacterial contamination from the undone chicken dripping juice on the beef, which may over cook it.

The only exception is if you are cooking beef or pork to a temperature above 175, like to 205 for shredding, cooking chicken above the meat would be fine since you'll have the meat temp finish above 175.

Another option would be to smoke the chicken off to one side where there not a possibility of chicken dripping on other meats, which may or may not be safe due to grease splatter.