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16 pork butts and 27 racks of ribs. Qview

post #1 of 17
Thread Starter 


I will be smoking with Oak and Hickory today. 



This is about where I keep the damper for 200 degrees.  On a cold day I have to open up to about an inch. 




I made up about 2 gallons of rub.  



Missed the pict of rubbing the butts. But here is the ribs.  I add dark brown sugar to my rub.  I use 2 to 1 sugar to rub.



The butts have been on for about 2 hours.  Ribs on and ready.  I will be doing two rounds of ribs.. I didn't want to crowd the smoker to much.  I also have to watch the firebox side.  It seems to run a little warmer on that end.  Never mind the top rack, I had to make a quick adjustment when the weld broke but it worked.  I guess I will be doing some smoker maintenance next weekend.



Ribs after spending an hour in the cooler.



cross section.  They turned out great!




Second round of ribs are on and the butts are looking good!  I started the smoke at 8:30am.  I took them off and put into the cooler around 10:30pm .  Kept the temp around 200 degrees except when I had the ribs on. I raised it to around 225.



I like to wrap the butts in a pan together.  I just cover this with foil and leave on the smoker for till they hit 200 IT.  Then they go into a cooler.  I have a big 64quart fishing cooler that I use.  The juice is used when I wrap them for storing.



going in the foil.



About 1 cup of the juice.



all wrapped up and in the fridge.



I need to use a camera next time.  This is all with my phone.  I'll try harder next time.  I wanted to show most of my process.  It makes for a long day.  I usually have my neighbor help with this but he was out of town this time.  


Thanks for looking!














post #2 of 17

Looking great!!!!!!

post #3 of 17

This is a busy day for sure - Looking great

post #4 of 17

Looks-Great.gif, makes for a busy day cooking all that but well worth the work

post #5 of 17

Dang!  I'm tired just thinking about how much work that was. It looks like it all turned out good though. icon14.gif

post #6 of 17

Looks like you were a little Hungry!...Nice Q...JJ

post #7 of 17

looks great !!!! got to love a full smoker !!!

post #8 of 17

WOW..........Need i say anymore

post #9 of 17

Now thats a lot of meat, great job!

post #10 of 17

WOW that was impressive!

post #11 of 17

Long day...great food! Thanks for info and pics, I'm still mulling over doing a butt.

post #12 of 17

That's it?  That's all you did?  I can eat that up for lunch.  Try 16 hogs.  That'll keep you hopping.  LOL!!!! J/K


Looking good bro.  Man, that's a helluva lot of work.  Congrats!

post #13 of 17
Thread Starter 

Thanks for all the comments... There will be a lot of happy super bowl fans eating BBQ this Sunday night. 

post #14 of 17




was it hard getting all those butts through the 140 zone in time?

post #15 of 17
Thread Starter 


 I checked the temp at about 4 hours and some on the end were 135 and the ones closer to the firebox end were at 145.  I don't really worry about that 4 hours 140 degs temp that much.  I don't poke the meat and most of the time when the butts are finished they are frozen and brought back to temp and pulled.  Those little bugs are killed.  But, over all the RF smoker temps are high enough to get them to 140 in time.  I am really pleased with my reverse flow.. I would recommend that smoker style to anyone.  Heck I can crank that think up and do a fantastic pizza.  I have achieved as high as 700 degrees.  Really tests out my welds. haha..


post #16 of 17

Great job Diesel!  That's gonna be one heck of a party on Sunday night!

post #17 of 17


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