Multiple meats

[alecksjaycubs]

So I plan on diving in and trying a brisket this weekend for a Sunday Night Football party we're hosting. But I'd also like to do a butt and maybe a few spares.
I know it's a timing nightmare and I'm planning for most to be done well before the party so everything can rest. And I figure it will all take longer than I think. My question is this...
If I start with the brisket, then add the other meats will I slow down the whole cook as I add things to the 2 Star? Should I just chug along at one temp or boost a little when I add items?


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[TentHunter]

You say you're going to dive right in. Hopefully you have cooked all of these meats before, otherwise you are biting off quite a lot to chew at once. If you haven't, I would advise sticking with pork shoulders first as they are very forgiving. Cook one meat to it's best and you will still be a rock star!

Now having said that, if I were going to cook all three meats together for a party, here's the basics of how I'd do it:

Butts & Brisket both seem to take about the same for me. I wouldn't be afraid to put them on together.

For butts & Brisket, I usually foil when they reach around 150° I.T. and they have taken on a nice color(around 4 hours or so). That's probably when I'd add the ribs (you'll be opening the grill anyway). After about 2 1/2 hours or so is when I usually foil the ribs.

Check the Butt & brisket when you foil the ribs, you'll have the grill open anyway. If one is done and the other isn't, you can always FTC it (Foil/towel/cooler) until the other gets done. Put the foiled ribs back in for about 1 hour. After that everything should be done or very close to being done.

Whatever you do, while they're cooking resist the urge to keep opening the grill to check, or you will cause extra cook time.

With this method, I'd allow a good 8 hours or so (maybe even 9 for extra fudge room). It won't hurt if they get done early and sit in the cooler until shortly before serving.

About 30 minutes before serving, I like to put ribs, brisket & butts back on a the grill at about 275° - 300° for about 30 minutes to tighten the bark/crust back up. This is when I separate brisket point & flat, make burnt ends, sauce the ribs, etc. I like to pull the pork right before serving.


At any rate, that's how I'd do it. The competition guys have experience cooking these three meats together and can give a lot of pointers. Whichever method you choose, be sure to get some pics and let us know how they turn out!