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Cooked up 15lbs of brisket (upper right corner) two 8lb pork butts 3 racks of ribs 25 chicken 1/4s and this time I smoked some beans. also cooked 25 chicken 1/4 on the front grill
We ate at 530 pm, started the smoker at 8 am temp was 225 for everything. brisket went in as soon as it hit 225, the pork butt went in at 11am. ribs hit the smoke at 1pm. when I put the ribs in I put the brisket and the pork butts into allum pans and covered tight with foil. after 2 hrs on the smoke the ribs got wrapped. the chicken was par cooked in the oven at home for 20 mins . I put that on the smoker at 230. at 445 everything returned to the rack for a 20-30 min tighen up time. mopped the ribs afew times with sweet baby rays :-)
the pork butt was injected with apple juice before hand and the brisket was injected with a mixture of kosher salt and light brown sugar melted in water and injected the night before. all products got a nice rub down with my secret blend..... ok everything in the spice rack ....so much for a secret :-)