Multiple meats - recommendations and advice

[GusRobin]

I have 2 three lb pork bellies (bacon) and a 5 lb brisket flat (for pastrami) curing. The plan is to smoke them this Saturday. I also wannted to add a rack of baby backs and smoke all at the same time.
The brislet and riibs would go at the same temp, 200 -220 range, but the bacon goes at 140 ish.
My plan would be to put them all in at the same time and smoke for 2 hours at 140 and when the bacon is down to up the temp to 220 until the ribs and pastrami are done. I will 3-2-1 the ribs (may have to do a little longer than 3 since the first few hours would be at 140.)
Anyone see anything wrong with this approach or should I just do the bacon separate and put the ribs and brisket in after the bacon is done?
thanks

[FLBentRider]

You _can_ smoke all that together, but the perplexing thing to me is what you would have dripping on what.

I'm not sure I want pastrami dripping on my bacon or vice versa.

I suppose if you put the pork on the left side of the racks and the beef on the right you could avoid that.

Maybe put the ribs underneath everything for a unique basting experience.

[classicrockgriller]

That might be some "off the chain" ribs when all that is dripped on them.

You might need to send them to me for sampling. ;D

[Tenpoint5]

I would hold off on the ribs for another smoke by themselves. The Bacon and the Pastrami have both been cured with cure #1 the ribs have not. Therfore the ribs will be in the danger zone for an entirely too long of a time. You are looking at make some great food PLEASE don't risk getting someone sick because you didn't want to waste a couple of pucks. It just isn't worth it. Do the ribs on their own separate smoke.

[OU812]

I would do the ribs and the pastrami in one smoke at 220 F with 3 hr Pecan and the bacon in its own smoke at 150 F with 3 hr Hickory.