Hello all,
I've been a long time lurker to this board and have gotten all sorts of great ideas and recipes from it. Now I am in need of your suggestions and expertise. I have smoked pork shoulders, ribs, and chicken so far, but I wanted to try something more difficult this week and needed some input.
I have 2 pork shoulders weighing 8&9 pound respectively, 1 brisket weighing 5.25 pounds, and 3 racks of ribs weighing roughly two pound per.
I have never tried to smoke this combination before, so I am soliciting help as to when I should start cooking so that I can finish at roughly 6 PM. I'm guessing my outdoor temperature will be roughly 75-80 F and I am currently using water (though I am looking at the sand right now).
Normally my pork takes about 12 hours and I realize that putting the ribs on with 4 hours to go and turning them is going to slow me down, so what should my target be? I have also never smoked a brisket before, so I have no expectation about how long that is going to take.
I was thinking about the following
4:30 am light the coals
5:00 am put on pork and brisket
2:00 pm put on ribs
6:00 remove pork and brisket (and ribs if finished)
6:30 probably remove ribs and check to see how pork and brisket are doing
6:35 shred
7:00 enjoy
Am I being realistic or will that much cold meat (22.25 pounds) really extend my cooking times? Does anyone have any suggestions about when I should rotate my 3 all day pieces and between which grates? Any and all help will be appreciated.
I've been a long time lurker to this board and have gotten all sorts of great ideas and recipes from it. Now I am in need of your suggestions and expertise. I have smoked pork shoulders, ribs, and chicken so far, but I wanted to try something more difficult this week and needed some input.
I have 2 pork shoulders weighing 8&9 pound respectively, 1 brisket weighing 5.25 pounds, and 3 racks of ribs weighing roughly two pound per.
I have never tried to smoke this combination before, so I am soliciting help as to when I should start cooking so that I can finish at roughly 6 PM. I'm guessing my outdoor temperature will be roughly 75-80 F and I am currently using water (though I am looking at the sand right now).
Normally my pork takes about 12 hours and I realize that putting the ribs on with 4 hours to go and turning them is going to slow me down, so what should my target be? I have also never smoked a brisket before, so I have no expectation about how long that is going to take.
I was thinking about the following
4:30 am light the coals
5:00 am put on pork and brisket
2:00 pm put on ribs
6:00 remove pork and brisket (and ribs if finished)
6:30 probably remove ribs and check to see how pork and brisket are doing
6:35 shred
7:00 enjoy
Am I being realistic or will that much cold meat (22.25 pounds) really extend my cooking times? Does anyone have any suggestions about when I should rotate my 3 all day pieces and between which grates? Any and all help will be appreciated.