Yoder Smokers Community Forum

I'll be doing a multiple meat cook this coming Saturday for a friends get-together on my new 1500s.

The menu calls for:
A full prime rib (7 bones or so)
Couple racks of St. Louis
A full packer brisket (hopefully with burnt ends)

I have only done my briskets hot and fast (300 for 5-6 hours) with good results and typically cook my prime rib to 127-135 to satisfy all types of meat eaters in the house.

How would you set up the temp and time these for, let's say, a 3 or 4pm meal time (nothing exact about the time)?

As always, any and all help is appreciated.

Thanks!

I would put the brisket and the ribs on the lower shelf, with the ribs to the left. Put the prime rib above the brisket. The lowest temp I cook at is 250°