Got a great friend and her family coming for a smoke out soon.....Need advice pronto fellas!!

Discussion in 'General Discussion' started by nvv522, Apr 22, 2013.

  1. Afternoon fellow smoking meat buds!

    My major dilemma is that I cannot for the life of me figure how and at what time and temp I'm going to put on a couple racks of ribs, pork shoulder and brisket to come out all the same time. I'm currently using the Brinkmann upright which has two racks and can hold up to 30 lbs. of meat. Figuring on eating around 4 pm on Sunday so what time should I start my smoker for the brisket (5 lbs flat) first, when does the shoulder (9 lbs.) and ribs (2 full baby backs) go in. I will use Jeff's dry rub on all three (Obviously) before I start. FYI I'm going to try the 3-2-1 method for the 1st time on the ribs.Thanks for any and all advice here. Get the smoke on!!!
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well, that's a big question! You have one time already figured sort of (use 2-2-1 for baby backs) and that's the ribs. The other two cuts could be in 2 hrs/ pound, or longer. My last shoulder about the same size took right at 20 hours. I have never cooked just a flat, I always do a whole packer. Typically when I am doing shoulder for guests I do it the day before and reheat it. I think it tastes better after a rest. For the flat I would shoot for 2.5-3 hours per pound and that would hopefully give some leeway. So knowing that, if you are going to cook it all at the same time, I'd put the shoulder on first, then the flat about 5 hours later and the ribs when there's five hours left. There's no guarantee that it'll all come out at the same time, but it might be close.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Don't forget that the Pork and Brisket will stay hot wrapped in foil and a blanket in a cooler for 5 hours. So add a few hours to your calculations to CYA...JJ
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      I concur with dirtsailor on the ribs at 2-2-1  and doing the shoulder a day or two early. Pulled pork reheats nicely! 2 and 1/2 hours per pound for the flat should be good. You can hold it if it gets done early. Are you planning to foil the flat or go all the way uncovered? Foiling can decrease cook time.  Check out Jeff's newsletter on brisket from last year about this time. That's what I like to do.

      I'm sure all will come out tasty!

  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looks like the guys have you covered here, just dropped by to say good luck and be sure to post plenty of Q-View!

  6. geerock

    geerock Master of the Pit SMF Premier Member

    Pork shoulder is just as good or better after a day or two in the fridge. The flavors seem to meld together really well. And, as the guys said, just leave yourself plenty of time in advance on the brisket. It holds real well in double foil, and blanket and cooler. And, please note, the guys are saying 2 2 1 as in two two one for bb's.....not 3 2 1. Everything will be great. You'll look like a star.

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