Staggered cooking tips.

[Guest]

Today I am cooking both a brisket nd a slab of beef ribs. I figure I would stagger the cooking times, placing the ribs on the grill 5 hours in.

My concern is with the smoke. Should I toss a couple of chunks on when adding the ribs? Or will the original chunks be sufficient?

Any other tips or first hand experience would be appreciated.

Thanks,

Jonathan

 

[Larry Wolfe]

Jon,
Give us a little more information. What size is the brisket? Is it a packer or flat? Are the beef ribs, spares or short ribs?

 

[Guest]

The Brisket is an 8lb flat. The ribs are 7.5lbs of beef baby back ribs (two racks). I usually split each rack in half and stand them up in a rib rack. I figured I would put the brisket on the bottom grill and the ribs on the top later in the cycle.

Jonathan

 

[Guest]

Oh, I am also using the Minion method with a Brinkman pan.

 

[K Kruger]

Toss some wood in a few minutes before you add the ribs. You can start the brisket with less wood than normal. (I'm not sure I'd wait 5 hours to start the ribs but that would depend on what the brisket looked like.)