Thanksgiving day cook

Discussion in 'General Discussion' started by yraen, Nov 26, 2014.

  1. yraen

    yraen Fire Starter

    Here we go again.  I always smoke a lot of food for Thanksgiving, and this year is no different.  The goal for our dinner, which begins around noon and goes until the last person leaves.  My menu this year got one item shorter, my brother is bringing the ham so I don't have to cook it.  [​IMG]   So my remaining menu consists of brisket, baby back ribs, pulled pork, ABTs, moink balls and smoked mac & cheese.  It sounds like a lot, but it's just about maximizing the cooking time.

    Here's where the food will end up (old picture from when I got the smoker).

    So, we had a sale a couple of months ago, briskets for $2.99/lb limit 1 per day and I stocked up.

    I got a friend that says he injected his brisket with Tony Chachere's Creole Praline Honey Ham and said it was great, so I'm giving it a shot.  Here's the brisket trimmed, injected and rubbed up.

    I covered the trimmed fat with the marinade and rub also.  This will go on the shelf above the brisket to drip on it during the cook.

    Here's a couple of 8lb pork shoulders.

    Now those have all been on for awhile and this is what I like to see when I look at the temperature.  Luckily we're about 40 here right now with very little north wind.

    Using the stoker I can get some sleep tonight and it will let me know if my temps get too high or too low.  Ribs will go on in a couple of hours, everything else will go on when the ribs come off and with a little luck the brisket, pork and sides will all come off together to be packed for transport.

    More to come as the night progresses.
  2. yraen

    yraen Fire Starter

    Ribs are off and in the cooler, moink balls and mac & cheese just went in.  Brisket is running 163 right now.  Pork shoulders should get pulled in about 30 minutes or so.  Going through the pictures seems I didn't take any of the ribs at all.  I'll try to get them when they get sliced later.  Mac & cheese almost got into the smoker before I took a pic.

    I've started using those cooling racks for the smaller items and I like them.  It gives me a plate I can set in the smoker and remove when done, and still allows smoke to all sides.
    Last edited: Nov 27, 2014
  3. It looks good so far!

    Happy thanksgiving!

  4. domerskee

    domerskee Smoke Blower

    Looks great. Have a great celebration!
  5. smokeymoake

    smokeymoake Meat Mopper

    Wow. What are those little guys?
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Well, that is a nice thing to see , a full Smoker( as you said ,"It's all about Maximizing") . Everything does so well when there's a Pit Party for your Meat...[​IMG]

    I'm hare with my  [​IMG]  and watching you . . . [​IMG]

    Have fun and as always . . .

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