Smoking multiple meats at once

Discussion in 'General Discussion' started by cdyba, Jul 29, 2014.

  1. cdyba

    cdyba Newbie

    Hey guys.

    I was hoping to smoke some pork ribs along with a beef brisket at the same time. Is this recommended? I don't have a large smoker(bullet type) and I know various woods go best with different meats so I am hesitant...and very inexperienced. I have smoked a total of 2 briskets and 2 pork shoulders, 3 of the 4 being successful. Please give me any and all the advice you can.

    Thanks

    Chris

    Go Gators
     
  2. dandl93

    dandl93 Smoking Fanatic

    Chris 

    People smoke different meats at one time with no problems.Just remember to always keep your poultry from dripping on other meat.If you plan to use a strong wood like mesquite you will want to be selective on what meat you smoke.I would not mix fish with anything but I would not smoke or eat fish any way hahahahahah

    I smoked Beef and Pork with different rubs on sunday with fig wood both types had great flavor.

    Dan
     
    Last edited: Jul 29, 2014
  3. cdyba

    cdyba Newbie

    Thanks Dan.

    Any other woods you recommend for a simultaneous brisket and pork ribs?

    Chris
     
  4. dandl93

    dandl93 Smoking Fanatic

    Chris 

    Go up to the search in the upper left corner type in wood it has some great info there.Where I live I have to use wood you will not be able to get your hands on.Being a beginner I would stay with fruit woods as you do test smokes.I only use fruit woods mostly.

    Dan 
     
  5. big griz

    big griz Fire Starter

    Chris,

    In addition to the fruit woods, you can also use pecan. It's a little stronger but seems to work with just about everything without overpowering it. I love pecan and cherry mixed!
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I concur...Pecan falls right in between Fruit Wood and Hickory in intensity, so it is pretty universal. Maple is a good choice and don't overlook Oak. It is fairly mild but is commonly used and easily accessible. Lots of folks use Hickory for both Beef and Pork, but can be a little strong for the unaccustomed. The nice thing about Cherry is it gives a beautiful Mahogany color to meats. Lastly a great combo is Apple and Hickory...JJ 
     

Share This Page