Alright guys... Question(s) for the experts:
I've done several racks of ribs and gotten pretty good at it. Had some success smoking briskets and roasts, but have yet to try multiple types of meats at the same time and am not even sure this is a good idea. (I have the Traeger Jr. Elite:
http://www.traegergrills.com/shop/detail/BBQ155#.VGQF5Id0zj8)
So, with that said, I decided to do a "meat feast" for this weekend of game watchin'. I bought a pork loin (5 lb), a brisket (5.25 lb) and a rack of ribs.
How do I best smoke these all together? Or, is that even a good idea? I could, if needed, run the smoker both Saturday and Sunday
The challenge I see is that after the "smoking" phase on the Traeger, the time/temps that are recommended for each meat don't really match up very well.
Any help or tips appreciated.