newbie question - cooking Brisket and baby back ribs at the same time.

[amitfisher]

I am (VERY) new to Traeger cooking, so appreciate the help.
I am hosting about 20 people for game day this Sunday, and want to make both Brisket and baby back ribs at the same time so they will be ready at the same time.
I read few recipes on the Traeger app, but not sure how to handle the recommended heat (which is different in the recipes i read)

is it even possible? is it recommended? if possible, any tips how should I do it or where can i read more?

Thanks You!

 

[MidwestSmoker]

Others may have different suggestions, but I would strongly recommend that you do either ribs or a brisket for your first cook, particularly when you are having company. I would just start wit the ribs as they are easier. There is a steep learning curve to cooking briskets and it is better you do that first by itself when you are not having company.

Once you have mastered cooking ribs and briskets separately, yes it is possible to cook them together if you time everything correctly: start the brisket first and then add the ribs such that they both arrive at the wrapping stage at about the same time.

 

[RayClem]

Because brisket is a very large cut of meat, trying to estimate the overall cooking time is quite difficult. If you are planning on having 20 guests to dinner, I would highly suggest cooking the brisket ahead of time and keeping in the the refrigerator until game day and then reheat it starting several hours before the game.

Another option would be to start the cook about 30 hours before the game, allow it to cook overnight with the intention of the brisket finishing about 6 hours before guests arrive. You can keep the brisket warm by wrapping it in foil, wrapping it in a couple of large towels or a blanket and then allowing it to rest in a picnic cooler (no ice of course) until time to eat.

Racks of ribs tend to be fairly uniform in size, so it is much easier to estimate the cooking time. One popular method is the 3-2-1 method (although there is much dissention on this) that calls for cooking at 225F for 3 hours, wrapping the ribs in butcher paper or aluminum foil and cooking for another 2 hours (perhaps at a higher temperature such as 250-275F) and removing the foil and placing the ribs back on the grill to dry out the surface of the ribs. You want the final temperature to be 203F +/- as measured by an instant read thermometer. However, the overall 6 hours can vary significantly. Thus, plan on the ribs finishing at least an hour before guests arrive. You can keep them warm in a picnic cooler as noted for the brisked.

Please remember that the temperature shown on the Traeger controller might not be the actual temperature inside the cooking chamber. Also, if you are cooking multiple racks of ribs inside the cooking chamber, they might not all cook at the same rate. Measure the cooking chamber temperatures independently from the controller using a 3rd party thermometer or probe. Check the internal temperature of each rack of ribs periodically with an instant read thermometer and move ribs around as needed to insure uniform cooking.

Although reading recipes and watching YouTube videos is helpful, nothing beats actual experience. If this is your first cook, I would predict the success of cooking everything at one time and having it all ready when the guests arrive is quite low. Give yourself a chance to succeed by getting as much done before game day as possible. Otherwise, you are going to be stressed when the guests arrived. That can ruin a great party. I wish you well!

 

[BobbyQ]

Short answer don't try it. As @RayClem said, if you must do a brisket do it before and refrigerate it.
Ribs usually are cooked at around 250. I usually do brisket at 190-200 until the IT hits 155-165. That point is fairly indeterminate and will vary with the brisket itself. Besides, do you have enough space on one level to do both? If not, one will be dripping on the other imparting possibly unwanted flavors on the meat sitting below.
Traeger recipes shouldn't be trusted as carved in stone. They are a guideline. Learn your grill and its temperatures and by all means get a third party thermometer. Have fun!

 

[amitfisher]

Because brisket is a very large cut of meat, trying to estimate the overall cooking time is quite difficult. If you are planning on having 20 guests to dinner, I would highly suggest cooking the brisket ahead of time and keeping in the the refrigerator until game day and then reheat it starting several hours before the game.

Another option would be to start the cook about 30 hours before the game, allow it to cook overnight with the intention of the brisket finishing about 6 hours before guests arrive. You can keep the brisket warm by wrapping it in foil, wrapping it in a couple of large towels or a blanket and then allowing it to rest in a picnic cooler (no ice of course) until time to eat.

Racks of ribs tend to be fairly uniform in size, so it is much easier to estimate the cooking time. One popular method is the 3-2-1 method (although there is much dissention on this) that calls for cooking at 225F for 3 hours, wrapping the ribs in butcher paper or aluminum foil and cooking for another 2 hours (perhaps at a higher temperature such as 250-275F) and removing the foil and placing the ribs back on the grill to dry out the surface of the ribs. You want the final temperature to be 203F +/- as measured by an instant read thermometer. However, the overall 6 hours can vary significantly. Thus, plan on the ribs finishing at least an hour before guests arrive. You can keep them warm in a picnic cooler as noted for the brisked.

Please remember that the temperature shown on the Traeger controller might not be the actual temperature inside the cooking chamber. Also, if you are cooking multiple racks of ribs inside the cooking chamber, they might not all cook at the same rate. Measure the cooking chamber temperatures independently from the controller using a 3rd party thermometer or probe. Check the internal temperature of each rack of ribs periodically with an instant read thermometer and move ribs around as needed to insure uniform cooking.

Although reading recipes and watching YouTube videos is helpful, nothing beats actual experience. If this is your first cook, I would predict the success of cooking everything at one time and having it all ready when the guests arrive is quite low. Give yourself a chance to succeed by getting as much done before game day as possible. Otherwise, you are going to be stressed when the guests arrived. That can ruin a great party. I wish you well!

Dude... thank you so much! such an helpful guidance! I will do just that!

 

[Trae Bar IV]

Ribs and Brisket at the same time??...easy. I basically use the technique Ray described above. It's all about timing. You just have to start your brisket early enough and with enough time to do the ribs at the end.

 

[midwest]

How did it turn out? You can let a brisket rest for a long time in a cooler. I would have just planned for the brisket to be done 5-6 hours before dinner and then start the ribs once you took it off. Once the ribs are done slice the brisket and eat.