Smoking a brisket and Spare ribs

[mitch300]

My question is I will use apple wood chunks to start with the Brisket. When I start the ribs 3- 4 hours later I'm planning on using cherry wood. Will the cherry wood do anything to the brisket. Should I move the brisket further away from the smoke box or does it not matter.

[lantern]

Hmmmm...

First your question. I think the cherry will take over the smoke flavor between the two. There may be a little apple flavor, but in my opinion not much.

Now, the second thing is are these pork ribs? If so then I like apple for the ribs and cherry for the beef. But, it's your bbq and not mine. Just figured I'd post my preferences for no reason.

[mitch300]

Yes, their pork. So the cherry will effect the brisket. I wasn't sure. I've read somewhere that after 2hours the smoke doesn't take.

[lantern]

Smoke will take all day.

Where people get confused is that the smoke ring stops forming at around 140 degrees.


hope that helps.


Do you like those flavors with each of those meats? Is that why you're looking to change mid cook? If you haven't tried them before I'd go with one or the other to give each wood an honest run.

I have mixed wood from the get go, but that's because I'm looking for a specific combined flavor.

[mitch300]

I always in the past used apple. I seen that Cheery is good for Pork and I like a sweet taste. I guess I can just use either for both. Thanks for the info.

[jib]

Mitch,

I like cherry for brisket and start my smoke with it adn some hickory in there too. When I add the ribs, I switch over to apple. In my WSM it's a non-issue as the cherry is about gone. In a stick burner there will be overlap.

BTW - How are you starting ribs 3-4 hours after the brisket, unless it's really small? Either that brisket is going to be way underdone, or the ribs overdone.

Jack
_________________
WSM
Charbroil gasser grill
Currently planning a Stumps clone build

[mitch300]

jib,
I'm going to do the 3-2-1 method for the ribs. I figure I'll cook the brisket a good 4-5 hours before hand depending on the size of the brisket. I figure to have the brisket be done before the ribs and I can always wrap the brisket in foil to keep it warm and put it in a cooler as some on here do.

[mitch300]

jib,
What's a stick burner? I have a bbq chef from BBQ Galore offset smoker. So their won't be any over lap on the smoke.

[lantern]

A stick burner is the name folks give to a smoker that is fueled by adding cut logs(sticks). Usually the logs aren't whole and closer to the diameter of a fist, so they're closer to sticks than anything else.


The overlap he was talking about is when you're heat is based only on the burning of the flavor wood you can't let the fire go out and then start the new flavor. There will be overlap while the transition is made.

[jib]

Wow, someone that understands me! <Grin>

Thanks lantern.

jib
_________________
WSM
Charbroil gasser grill
Currently planning a Stumps clone build