Staggered Cooking on the Big Green Egg

It's easy to cut corners when you're doing a long smoke in the Big Green Egg. I've often made the mistake of starting an early morning brisket smoke and putting in thinner cuts of meat at the same time as my big, fat, juicy brisket. Inevitably you end up over-smoking your back ribs or chicken or whatever else you have in there because you get a little over focused on the brisket.

There's a really simple fix to this problem. I lean on Siri to help me with my impatience.

"Hey Siri, set reminder for short ribs at 10am"

Blam. Problem sorted.

'Hey Siri, remind me to put the pork spare ribs in at noon'.

- Yes pitmaster, I am your robot slave, I shall do exactly as you say.

Especially with nice fat, juicy short ribs, it's easy to think they'll need the same amount of time as your brisket. I find they're usually a couple of hours less than my brisket - obviously depending on how fat your brisket is.

So exercise a little patience when you're cooking different cuts and you'll get three perfect cooks. Tune in next time for a Mac'n'Cheese recipe that might just change the way you think of this simple little side dish.

Lucky Boy Pitmaster

*Thanks to Greenmark Packaging for the compostable trays. No dishes is always welcomed after a 10hr cook.