I am emptying the freezer for the Super Bowl. I am planning to smoke assorted cuts of meat I have her seen before. I have pork ribs, but also ends of the ribs that are mostly meat with only edges of ribs. I have lamb breast ribs that are long ribs separated from each other. Any suggestions on how to smoke so many different cuts of meat? All on a Big green egg.
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You need to determine: If they all can be cooked the same way (low/slow vs. hot/fast); if they all need to be done at the same time; if the cooking times will be similar or if they need to be loaded at different times
I once did a turkey, a chuck roast and a brisket in my Pit Barrel. Good thing I wasn't cooking them to be ready at the same time. -
Sounds like a great cook in th' makin'!
It looks like ya have 5-ish cookers, re: yer profile.
If I was in yer shoes, why, I'd utilize some o' them, make it easier on yerself.
Jus' a thought, best of luck, have a successful Super Bowl cook!
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Assuming you can smoke all of these cuts, not sure about the lamb breast ribs, I would cook at 250 F. Low enough to be sure your smoking but not to low in case they don't take well to really low and slow. That is what I would do.Comment
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