Q's for this weekend's cooking


 
J

Jay C.

New member
Thinking about cooking up a brisket with Minion and throwing 2 or 3 slabs of ribs on about 3 hours before the brisket is ready to eat. Any potential problems doing this? Also want to make a batch of ABT's; can I just cook those on the the top grate and, if so, should I put some foil underneath them?
 
No problems doing that. It's just a matter of gauging the timing - if you want both to be served together.

You can cook the ABTs on top. If you think they might be ooze-y you can foil underneath.
 
Can u pull off those ribs in 3h?

mine goes from 4-7h and with the brisket on and all i guess u go low heat? or u doing the high heat version?

Gl with ur semi cook.

Bless //Me
 
Haven't cooked any ribs yet or brisket with ribs. Going to cook the brisket low and slow; maybe 11 hours for a 9-10 lb. packer. Sounds like I am going to need more than 3 hours on the ribs if I am cooking at 225.
 
Hi Jay,

If you have the time, I'd add the ribs with at least 5 hrs to go, especially if they're St Louie style as opposed to Baby Backs. You can always remove them and but them back on for a few minutes when the brisket is just about done just to warm them up.

What time is dinner? What can I bring?
Best of luck,

elliot
 
Elliot: Get back with me in July with some home grown tomatoes and some sweet corn and I'll fix you up with the meat
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I would overshoot the time by at least an hour compared to if you were just cooking ribs. Allow 5-6 hours... Ribs and brisket both hold well if you are ahead of schedule. You will be checking the brisket for tenderness at the end, which may prolong the rib cook too. Good luck. Sounds awesome.
 
I normaly have to cook ribs 6 to 7 hr's and do loin backs thou I have had them get done in 5 1/2 hrs . but cooking temp has a LOT to do with your cooking time I alwasy do low and slow I prefer it and am never in a hurry its done when its done .

I say to each his own method I see smoking as like old hound dog on a porch on a hot day lazy and slow relaxing . for me it would take half the fun out of a cook to boost the temp to get it done quicker . BUT I know some guys either don't like wasting the time on low and slow or don't have the time to have an adult beverage or ice tea and watch and smell the smoke all day and wile away a day
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Smoking meat just can't be rushed at my houser anyway YMMV

So put those ribs in 5 or 6 hours befor the brisket should be done and lettem do there thing
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