M
Southern Home Boy
is Blowin Smoke!
It will be interesting to see the responses here. I have definitely cooked them in the same cooker at about 250*. Just for different lengths of time. Brisket usually about 10-12 hours, ribs 5-6 hours.
I also like to lay my ribs flat. I don't know that they cook any better, but I feel like they do and they're easier to baste that way.
I also like to lay my ribs flat. I don't know that they cook any better, but I feel like they do and they're easier to baste that way.
Boshizzle
somebody shut me the fark up.
+1 - I've done it too. As noted, the brisket will take longer, but there is no reason why you can't cook them all at the same time.
lcbateman3
is Blowin Smoke!
I've cooked, ribs, brisket, chicken, and pork all in the same cooker....just get your timing right, adjust for temp variations as you add/subtract meat and you should be good to go!
Phubar
somebody shut me the fark up.
Cute looking pit!
Alan in Ga
is Blowin Smoke!
I cook multiple meats all the time. Like the others said just watch your timing
CBQ
is One Chatty Farker
I cook in comps with chicken, ribs, pork and beef at the same time. I put the big meats further from the fire, and they go in first.
I keep the ribs flat because I foil them after they get smoke on 'em, and it's hard to foil in a rib rack.
I keep the ribs flat because I foil them after they get smoke on 'em, and it's hard to foil in a rib rack.
markdtn
is one Smokin' Farker
Me too. That's the way I always do it.
Lake Dogs
Quintessential Chatty Farker
What they said above. I also use a rib rack from time to time. IF you use one,
make sure you leave an empty/black space between the ribs. For example, if your
rib rack has 5 slots, it's for 3 racks of ribs. Leave a slot open. You need the heat
to circulate freely/evenly. Otherwise, and I've had this happen a few times, the
center of the ribs in the center will not be done when the outside is done.
make sure you leave an empty/black space between the ribs. For example, if your
rib rack has 5 slots, it's for 3 racks of ribs. Leave a slot open. You need the heat
to circulate freely/evenly. Otherwise, and I've had this happen a few times, the
center of the ribs in the center will not be done when the outside is done.
