So I had some friends come into town around New Year's and I figured I would treat them to a good home cooked dinner since they always take care of me when I go to visit. On the menu was a 11 lb pork butt, about a 4 lb or so brisket flat and another round of Butch's wicked baked beans. I was on vacation the week from Christmas to the Tuesday after New Years so I figured I would hook them up.
I started the day before by making a batch of Jeff's rub and prepping the meat for their time in the fridge to soak up the love.
https://statich.smokingmeatforums.com/5/56/56fba035_photobucket-2419-1325778259159.jpeg
https://statich.smokingmeatforums.com/c/c8/c8f18389_photobucket-2274-1325781015136.jpeg
I also went ahead and finally put in my chimney extension to help regulate my temps.
https://statich.smokingmeatforums.com/c/ce/ce8a4e84_photobucket-1393-1325779389514.jpeg
I woke up around 6:30 or so when my girlfriend gets up for work and figured I would go ahead and get the smoker going and up to temp while the meat was sitting out of the fridge to warm up a little bit. The meat was on the grill around 7 ish with a drip/water tray under each. I also put my probe thermometer through a block of wood and set it at grate level to monitor my temps from inside the house since I don't need to know internal temps for the meat for a few hours at least. I kept it sitting right on 245*-250* for about 3 hours until my first peek and this is what I found.
https://statich.smokingmeatforums.com/7/78/7854fd77_photobucket-3198-1325779478681.jpeg
Things were coming along nicely at this point. I kept the fat cap on the pork on top the whole time and started the brisket with the fat up. Then I flipped the brisket over for the next couple hours.
Now here is where I have a question... I have 2 river country 4" thermometers just above grate level in the lid. I boiling water tested them and they are spot on, as they should be. One is about 10" from the left side near the firebox and the other the same on the right. I had my probe thermometer right in the middle, which was also boiling water tested. The last time I did a pork but, a larger one, it took nearly 20 hours to complete. It was perfect but took forever. I had the probe in the meat from the get go and relied on my external thermo's for temp regulation. Now, when my outside ones were reading 250 or so, both within about 10* of each other, my probe thermometer was reading 215-220 ish. I don't know why there was a difference but it was there. Maybe since my grill is not as sealed as it could be??? and some smoke comes out the front they read low? I have no idea. So I bumped the temps up to 275*-280* on the outside ones and had a nice 250* reading from my probe one at grate level (from the beginning just pointing it out here). O well. Anyways, sorry for the story but here are the money shots:
This is about 6 or so hours in, I started mopping both with 1 stick of butter a cup of water and a couple Tbs of rub every hour or so. Also re-flipped the brisket over.
https://statich.smokingmeatforums.com/d/d8/d8dfba6a_photobucket-3397-1325779581844.jpeg
I pulled the brisket flat and foiled it up to rest at 190 internal after about 7 hours ish. The Pork butt took another hour after that until it was wrapped and set to rest. It was so hard not to dig right in but I made everyone wait while the beans finished up on the smoker, they were on about 2 hours and were awesome as usual. I pulled the pork and sliced the brisket.
https://statich.smokingmeatforums.com/8/82/826c3ba2_photobucket-3570-1325779672072.jpeg
https://statich.smokingmeatforums.com/b/bf/bf75d597_photobucket-3314-1325779870425.jpeg
https://statich.smokingmeatforums.com/5/52/52cb8284_photobucket-3048-1325779778498.jpeg
Lastly, what is smoking without some brews??? Mine however had a couple upside down labels, I have never seen that before lol.
https://statich.smokingmeatforums.com/8/83/83fd3587_photobucket-3285-1325780055944.jpeg
Thanks for stopping by, more to come soon. Have a great day.
~Matt
I started the day before by making a batch of Jeff's rub and prepping the meat for their time in the fridge to soak up the love.
https://statich.smokingmeatforums.com/5/56/56fba035_photobucket-2419-1325778259159.jpeg
https://statich.smokingmeatforums.com/c/c8/c8f18389_photobucket-2274-1325781015136.jpeg
I also went ahead and finally put in my chimney extension to help regulate my temps.
https://statich.smokingmeatforums.com/c/ce/ce8a4e84_photobucket-1393-1325779389514.jpeg
I woke up around 6:30 or so when my girlfriend gets up for work and figured I would go ahead and get the smoker going and up to temp while the meat was sitting out of the fridge to warm up a little bit. The meat was on the grill around 7 ish with a drip/water tray under each. I also put my probe thermometer through a block of wood and set it at grate level to monitor my temps from inside the house since I don't need to know internal temps for the meat for a few hours at least. I kept it sitting right on 245*-250* for about 3 hours until my first peek and this is what I found.
https://statich.smokingmeatforums.com/7/78/7854fd77_photobucket-3198-1325779478681.jpeg
Things were coming along nicely at this point. I kept the fat cap on the pork on top the whole time and started the brisket with the fat up. Then I flipped the brisket over for the next couple hours.
Now here is where I have a question... I have 2 river country 4" thermometers just above grate level in the lid. I boiling water tested them and they are spot on, as they should be. One is about 10" from the left side near the firebox and the other the same on the right. I had my probe thermometer right in the middle, which was also boiling water tested. The last time I did a pork but, a larger one, it took nearly 20 hours to complete. It was perfect but took forever. I had the probe in the meat from the get go and relied on my external thermo's for temp regulation. Now, when my outside ones were reading 250 or so, both within about 10* of each other, my probe thermometer was reading 215-220 ish. I don't know why there was a difference but it was there. Maybe since my grill is not as sealed as it could be??? and some smoke comes out the front they read low? I have no idea. So I bumped the temps up to 275*-280* on the outside ones and had a nice 250* reading from my probe one at grate level (from the beginning just pointing it out here). O well. Anyways, sorry for the story but here are the money shots:
This is about 6 or so hours in, I started mopping both with 1 stick of butter a cup of water and a couple Tbs of rub every hour or so. Also re-flipped the brisket over.
https://statich.smokingmeatforums.com/d/d8/d8dfba6a_photobucket-3397-1325779581844.jpeg
I pulled the brisket flat and foiled it up to rest at 190 internal after about 7 hours ish. The Pork butt took another hour after that until it was wrapped and set to rest. It was so hard not to dig right in but I made everyone wait while the beans finished up on the smoker, they were on about 2 hours and were awesome as usual. I pulled the pork and sliced the brisket.
https://statich.smokingmeatforums.com/8/82/826c3ba2_photobucket-3570-1325779672072.jpeg
https://statich.smokingmeatforums.com/b/bf/bf75d597_photobucket-3314-1325779870425.jpeg
https://statich.smokingmeatforums.com/5/52/52cb8284_photobucket-3048-1325779778498.jpeg
Lastly, what is smoking without some brews??? Mine however had a couple upside down labels, I have never seen that before lol.
https://statich.smokingmeatforums.com/8/83/83fd3587_photobucket-3285-1325780055944.jpeg
Thanks for stopping by, more to come soon. Have a great day.
~Matt
