Smoking Ribs, Chicken and Sausage

Discussion in 'Pork' started by eaglesmoker, May 22, 2014.

  1. I am having a Memorial Day gathering at my house and will be smoking some meat. I will be doing some Pork Spare Ribs, Chicken Breast and Leg Quarters, Sausage and Boudain. I have a Brinkman Trailmaster Limited Edition and need to know the best time to smoke all these meats. Do I start with the ribs first since they take longer? Any help would be greatly appreciated. 
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Welcome aboard! I think you're on the right track. I'd do the ribs first then wrap them and hold in a cooler (warmer). That way you can crank up the heat for the chicken, which should only take an hour or so. I'd throw the sausages on for the last half hour if they're pre-cooked, the whole time with the chix if they're not. Good luck and let us know how everything turns out.
  3. Thanks for the info. Are you saying it will take an hour to get the temp up?
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    No. I meant the chicken pieces should take an hour or so to cook.

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