How long will this take to smoke?

[Alamo_Beer]

Hey guys,

So, SWMBO and I are graduating tomorrow! We've got something like 20 people coming over to our house for a BBQ after the ceremony. We went yesterday and bought enough food to feed a few armies...SWMBO is going to have to use my turkey fryer and brewpot to boil up 15lb of potatoes later! Pics to come for sure.

Anyway, I've got a Brinkman electric smoker like this:

We're doing 3 small, like 3.5 lb each, chickens on the bottom rack and I *THINK* 3 racks of pork ribs on top. I've got a rib rack to stand them up vertically so I can fit them all.

So, how long do you guys think all of this is going to take to smoke? I've got a buddy who is going to come over to our house while we're at the ceremony and start it....

My guess is like 4 hrs but....idunno! I've never cooked for this many people before!! We do have burgers and sausage and the like that'll go on the pit so we can eat something before its ready if need be but I'd like it to ALL be ready at the same time.

Thanks guys! :rockin:

 

[GilaMinumBeer]

I'd say you'd be better to smoke the meats the night before to be safe. And reheat them the day of.

 

[Alamo_Beer]

hmm thats definitely an idea....I'll think about that for sure. That could quite possibly save the day...

EDIT: still, how long do you think it'll take?

 

[BREW N QUE]

I would plan of about six hours. I don't have that exact model of smoker, but that is about how long it takes on mine. I have found that smoking the meat before makes the day of the party much less stressful. Have fun and congratulations.

 

[Alamo_Beer]

Thanks BrewNque!

I think I'm sold on smoking it all up today.....I think I'm going to go rub my meat now (heheheheheh I said rub my meat hehehehehehe)

 

[Revvy]

I used to do a lot of batch smoking in one of those when I lived in Missouri...Several chickens, ribs, sausages, cured hams and briskets, as much as we could cram on both levels....Usually it was 6-8 hours, most of the time it was closer to 8....So plan accordingly.

And congrats to you and SWMBO!!!!

 

[EdWort]

Congrats! Tell your dad you want a Big Green Egg for a graduation present!

 

[stever]

More than 4 hours for sure, the more meat you add the longer it will take. I have a vertical smoker with and offset firebox and at around 225 it takes me 4.5 to 5 hours for 3 slabs of baby backs. Pork butt takes around 14 hours.


If you did chickens by themselves and depending on temp I would say around 4 hours at 225 degrees. Start your ribs around 6 or 6.5 hours before you want to eat and put the chickens on an hour later. You might be done a little early but better early than late. When your meat gets done early, just wrap it in foil and put them in a cooler and close the lid if needed it will keep its heat and not dry out for a couple hours.

Note: above is for baby back ribs, spare ribs or st. louis style will take longer also the bigger the chickens etc, etc.

 

[Revvy]

Are you wet smoking them? I found that a couple gallons of apple juice in the liquid bowl imparts a great flavor along with hickory wood for smokers.

 

[cubbies]

I have the exact same smoker, and i know it is not for the purists, but it actually does work quite well. However, it also runs a little hotter than most like their smoker. I did two whole chickens a couple weeks ago and it took just under 4 hours. I would say you are looking at at least 6.

 

[jezter6]

I'd say a min of 1.5 hours per pound, so with those 3.5# chickens and some extras, probably a good 6 hours.

Every time I do pork butt, I pull it off too early. Last time I waited like 9 hours and it STILL wasn't 'just right.'

 

[RICLARK]

I have the same smoker as well or at least I used to before I threw it away. Im think 4-5 hours for what your doing. It took me 10 hours to do a 20 lbs turkey on it once.

 

[Alamo_Beer]

Ok thanks for all the help guys!

Here's the plan: I've got MOST of the ribs on the smoker right now and all 3 of the chickens. I'll let them go for as long as I can (we're going out to dinner with our folks later at 7) at that point I'll wrap everything in foil and stick it in the oven at 250* and let it go until it reaches the right temp (165*?)

Then tomorrow we'll throw it back in the oven and warm it up to serving temp.

The rest of the ribs will just go on the BBQ pit tomorrow with the sausage and burgers...just do the best we can.

So, does it sound ok?

Ed, BGE is definitely on the list but I sorta doubt it....thats one of those things I'll have to get myself one of these days...

 

[DeathBrewer]

yeah, but how long will THIS take to smoke?

 

[stever]

Ok thanks for all the help guys!

Here's the plan: I've got MOST of the ribs on the smoker right now and all 3 of the chickens. I'll let them go for as long as I can (we're going out to dinner with our folks later at 7) at that point I'll wrap everything in foil and stick it in the oven at 250* and let it go until it reaches the right temp (165*?)

That's ok for the chickens but the ribs go until they are tender becuase they will hit 165 way before they are done. When the meat starts to pull away from the bone you are getting close. Also you pick them up with a pair of tongs on one end and see how much they flex, when they are done they will start to tear apart from the weight.

 

[alemonkey]

My BIL has the same model. It tends to smoke at a higher temp than my charcoal version.

 

[EvilTOJ]

Every time I do pork butt, I pull it off too early.

There's always one guy that takes everything out of context, isn't there?

 

[EdWort]

I'd say a min of 1.5 hours per pound, so with those 3.5# chickens and some extras, probably a good 6 hours.

Every time I do pork butt, I pull it off too early. Last time I waited like 9 hours and it STILL wasn't 'just right.'

If you use a meat thermometer and wait till internal temp reaches 195, you won't suffer from premature pork pulling. :cross:

 

[Alamo_Beer]

Mmmmmmmm man everything turned out freakin' awesome! :rockin:

We have absolutly TONS of leftovers too. Thanks for your info guys!

 

[PeteOz77]

yeah, but how long will THIS take to smoke?

Not as long as THIS will

 

[TxBrew]

Are you an Islander?

 

[Alamo_Beer]

I WAS an islander....

 

[alemonkey]

When I smoke pork butts I go a really long time....like 12-13 hours. My smoker tends to cook at a pretty low temp, though.

 

[solstice]

Not as long as THIS will

Nice. Need any help with that?
:rockin: