First Big Smoke

Discussion in 'Pork' started by bigh112233, Apr 13, 2010.

  1. bigh112233

    bigh112233 Newbie

    Hi all,

    New member here, with some smoking experience. I am finishing law school and buying a new house and figured there could be no better party than a big smoke. A local store rents a The Good One "Marshall" grill for the weekend. I decided to give it a rent, and want to try to do a combo of brisket, butts, ribs, and chicken on one, all night, smoke. Normally, I operate in smaller batches with one meat and this is kind of intimidating but exciting.

    I guess my questions are:
    1. Is there any problem smoking 4 very distinct meats all at the same time?

    2. If not, does anyone have any wood recommendations that will taste good with all three?

    3. Finally, I am looking at smoking 60-80# of meat. I'm not sure how to adjust my smoke times for such a large amount of meat short of a number of digital thermometers. Any thoughts on general timing ideas? Should I start all the meat at once or start with thicker cuts, like the butts and brisket (packer cut) and then add the ribs and chicken later?

    Thanks for any thoughts and advice. Happy smoking!
  2. First off CONGRATS! on the house and law school!!!!![​IMG]

    1-I dont see any problem with that

    2-with a long smoke maybe a light flavored wood (a fruit, oak)...

    3-If you want the meat to come off around the same time I would deff start with the Brisket & Butts and add the other cuts later...

    GOOD LUCK! & Have Fun!!!!!!!!!!!!!
  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Like Steve said, congrats, but I'll warn you after renting a smoker, and enjoying the great food, you're gonna want to go buy a smoker.
  4. guvna

    guvna Smoking Fanatic

    what they said. hickory is also a good wood option. if i were you, i would do the briskets/butts a day ahead. a good size packer can take 24 hours (or more). just reheat the next day with a good finishing sauce (ala - soflaquers). do the ribs and chicken the day of, b/c they're much more predictable time-wise. good luck!
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF. Then congrats on law school and the new house. Now for your smoking you have bitten a heck of a chunk off meat for your first smoke. Now you can smoe them all but they take differant times and you will have to stagger your start times. Now as far as wood I would go with maybe some apple wood. It's a great all around wood and I use it on alot of differant meats too. Now if you are really serious about smoking all this in one day I would start the butt and the brisket with the smoker at about 340° or so. Just make sure that the pieces of meat are about the same size in pounds. Then with about 6 hours left put on the ribs and then with about 3 hours left start the chicken and make sure it is on the bottom you don't want the juices dripping on anything else. It's a food safety thing here. We don't like folks getting sick and we watch out for each other here. You will find that out soon enough. So happy smoking and don't forget the Qview (picture) here. Good luck and we will be here if you need anymore help. Just ask
  6. bigh112233

    bigh112233 Newbie

    First of all, thanks to everyone for your feedback and congratulations. It's not my first smoke ever. I have a Good One Open Range, so I've been able to do ribs, brisket, butts, etc on their own, I've just never tried this much meat all at once.

    My thought has been to get an early start on the butts and brisket, then foil them, wrap them in a towel and put them in a cooler. I found this in a different forum and think it's a great idea since I figure the ribs (spare) and chicken will be done in about 5. I don't think I will wait until the end to start the ribs, but probably would plan on 1 and 3/4 hour per pound for the briskets and butts, and then tack on an hour or two while the ribs and chicken finishes up. I will certainly post some pics.

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