Multiple Meats, Different Cook Times

[Glock_21]

How does everyone handle different meats with different cook times?  I always try to get things done around the same time.  Most of the time that involves two or more smokers/grills depending on what is being prepared.

Here is the dilemma that I ran into today.
3 different meats, a small pork shoulder, a pork loin, 2 slabs of baby back ribs.  I wanted to run them all through the #3 for the majority of their cook.
Here is the process I ended up with.

Pork shoulder went into the #3 last night.  It was able to get through the "smoke phase" of the cook and into the stall.  I removed the shoulder (11 am) from the #3, put it in a pan, covered it lightly with foil and put it in the oven to finish.

I added some new wood to the #3 (all wood from the shoulder smoke was total ash) and put in the ribs and loin.

The goal is to have things cooked, rested, and ready for supper.

I think the loin is going to finish way faster than i had expected.  Things are looking good other than that.

How would you guys have approached those 3 different meats?


The scenario I run into most often is shoulder or brisket along with a slab of ribs or two.  The ribs don't take near as long.  If you add the ribs in the middle of the shoulder/brisket cook then the wood is gone and the ribs don't get any smoke.  I don't want to add wood in the middle of the shoulder/brisket cook.  I usually end up letting the shoulder/brisket cook in the #3 and put the ribs on the pellet smoker.

What other process could be used there?

 

[es1025]

Travis, i did that yesterday. I have an auber so i set the butt at 250 and kept the temp until i was ready to put in the ribs, dropped temp to 240. The butt finish in a little over 10 hours, i let it rest for 3 hours still hot when i pulled it.

You should have no problems.

 

[DivotMaker]

Seems Ed has a pretty good handle on it, Travis.  Unfortunately, I'm not much help on this one.  I only do similar meats at the same time.  I like to focus on each individual smoke, since they all vac pack and reheat great, I'd rather do them separately, ahead of time, and fridge/freeze/reheat, as needed.  I never want to "compromise" on the quality of any of them, so they each get their own attention, to be the best that they can be.

 

[Glock_21]

Travis, i did that yesterday. I have an auber so i set the butt at 250 and kept the temp until i was ready to put in the ribs, dropped temp to 240. The butt finish in a little over 10 hours, i let it rest for 3 hours still hot when i pulled it.

You should have no problems.

So in this scenario how much (if any) smoke do the ribs get?

I have never had a butt finish in the #3 in 10 hrs.  Mine are always in the 14-16 hr range.  I may try moving the next one down to a lower rack slot.