3 meats, 3 start times


 
J

Joe C

TVWBB Member
Hi everyone, been awhile since I've been here, life gets hectic.
Quick question
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k not so quick. I've got a 7lb butt going on this afternoon, followed by a brisket flat around midnight, and tomorrow some baby backs.
Question is, if I add more smoke wood at midnight and then some more tomorrow for the BB's, will the butt take on too much smoke? Or will it be done absorbing all the smoke it's going to by then.
Never had this situation before, but I gave away my second WSM to my son who is 2000 mi away so I can't borrow it back lol.
I'm thinking with sticking with all apple through out the smoke to keep it milder just to be on the safe side. I don't overdo it with the smoke wood in any case.
Thanks for any help you can throw my way. I've been a member here for a long time, just don't get here often enouugh. Just about everything I know about BBQ I learned here and have turned out some of the best BBQ I've ever had (IMNSOHO lol) and have turned a lot to people on to Q because of it in this Q deprived northeast US. Some even went out and got their own WSM.
Sorry for being so winded; have a great end of summer weekend.

Joe C in NEPA
 
Joe,

I am planning almost the same thing Sat. afternoon. 2 butts going going on early bottom rack,chicken and ribs going on the next morning. When I have done this before I wrap up the butts in foil before adding the other wood for smoke on the chicken and ribs. That ensures that very little extra smoke gets on the butts when you add more wood later. I like alot of smoke flavor and have done it without wrapping and it doesn't add that much more smoke flavor. In my opinion the smoke is absorbed mostly in the first 3 or 4 hours anyway.

Randy
J.R.'S Smokers
 
Egads! Of course! Foil. Now why didn't I think of that? That's why this place is so great. Always a good answer.
Thank you Randy, that's what I'm going to do.

Joe
 
Your Welcome Joe, Just make sure you have enough bark and internal temps are up high enough before wrapping. I perfer almost black crusty bark with temps of at least 160 before wrapping.

Randy
J.R.'S Smokers
 
Joe, the butt and brisket would do well with hickory, oak or, pecan. Straight apple would leave me looking for something that not there-more smoke flavor. Why not add three chunks when the flat goes on? My experience has been it is difficult to over smoke butt and brisket. My last cook I used six chunks that included pecan, hickory and, peach. In my opinion foil is not likely to be needed.
 
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