brisket and ribs

mjancel · 06-22-2010, 02:06 PM

is it ok to cook them together in the same horizontal off set smoker? what temp and how long? do ribs turn out better laying flat or in a rib rack?

Southern Home Boy · 06-22-2010, 02:11 PM

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.

Boshizzle · 06-22-2010, 02:25 PM

Quote:

Originally Posted by Southern Home Boy

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.

+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 · 06-22-2010, 03:03 PM

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 · 06-22-2010, 03:58 PM

Cute looking pit!

Alan in Ga · 06-22-2010, 04:01 PM

I cook multiple meats all the time. Like the others said just watch your timing

CBQ · 06-22-2010, 08:15 PM

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.

markdtn · 06-23-2010, 07:11 AM

Quote:

Originally Posted by lcbateman3

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!

Me too. That's the way I always do it.

Lake Dogs · 06-23-2010, 07:24 AM

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.

06-22-2010, 02:11 PM	#2
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	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. __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

06-22-2010, 03:03 PM	#4
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	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! __________________ --Lionel You only fail if you do not try.

06-22-2010, 03:58 PM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Cute looking pit! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

06-22-2010, 04:01 PM	#6
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	I cook multiple meats all the time. Like the others said just watch your timing __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

06-22-2010, 08:15 PM	#7
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	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. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

06-23-2010, 07:24 AM	#9
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

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