Newbie first time smoker with a borrowed Treager

[nycg8r]

hi y'all, notice everyone is awfully helpful so wanted to get some advice. Have people over Sunday and I borrowed a buddy's Treager electric pellet smoker.
I live in new York so the temperature outside is about 55. I want to have a couple food options for some people coming over Sunday so I'm looking for advice for what meats make sense to cook at the same time for a dinner at 6pm.
Ideally would like to smoke a brisket, some ribs and a chicken, either whole or in pieces.
First of all does this mix make sense and if so what would be the timing to put stuff in to make sure all was good by 6pm? I am shopping in the morning so would love to get this right.

Would like advice if this is doable and if not, what's a better mix of proteins?


What cut of ribs should I do?

I know there are a couple types of brisket cut to ask for so what is the right one?

Chicken - do I get a whole one? Do I do pieces? If it's a whole, do I take the back bone out?

And finally, for a sit down at 6pm (kids involved), when should I stage the cooking for each piece? Oh, and can I keep everything at the same cooking temp?

Thank you in advance for any and all help!

 

[jesse t]

Brisket is going to be the longest.  Figure at least 2 hours a pound and maybe add a couple of hours if you're looking at a solid deadline.  You can always keep it warm wrapped in foil in a cooler for several hours.  Around 195 internal temp is what you're looking for.  You should search the site for burnt ends if you're getting a full brisket and not just a flat.  You want to cook it to tenderness and not just internal temp, though. A toothpick should slide in with little resistance. 

Pork ribs are either spare or baby back.   Search the forums for either.  The common methods are 3-2-1 or 2-2-1 for spare/baby back respectively.  You should get some results searching for either of those. 

I don't do chicken a lot, but I have done whole chickens (5-6 lbs) that I cut out the backbone and lay flat.  They might take about 4 hours.  Again internal temp is the deciding factor.  Put the chicken below everything else if you have multiple levels.

There are a bunch of variables.  You need to cook it until it's done and you need to know internal temperature, especially with chicken.  You can cook brisket and ribs until tenderness is reached, but I don't know of a better way to judge chicken than internal temp.  Lots of people like to cook and/or finish chicken at a higher temp than other meats to get the skin more crispy. 

Search the site, there is a ton of info and experience here.  Good luck, you have more guts than I do smoking 3 different things for your first smoke, for a party no less.  If I was smoking something for the first time for a group of people given what I know now, I would do a boston butt(s) for pulled pork.  Forgiving and delicious, as long as you plan accordingly for time.