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Shoulders, Briskets and Ribs Oh My

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duffman

duffman

Smoking Fanatic
Original poster
Jul 15, 2010
528
77
Nebraska - Go Big Red!
I did not set my alarm for this this morning because i have been up so late watching football the last few nights so I just got up. I had originally been planning on getting up at about 6 and throwing the meat on the smoker. So it looks like instead of getting up early I will stay up late instead. I also forget to get the meat out of the fridge to let it rest for a little while so I have it on the counter know and I am going to go start up my fires here in a little bit.

Here is a pic of the meats all wrapped up yesterday afternoon and ready to go into the fridge. It is two Pork shoulders weighing a total of 15#, a 5# Beef Brisket and a rack of baby back ribs.

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Be sure to check out my Tumblr (http://smokingteetor.tumblr.com/) today for up to date information. 
 
looks good!

Just read an article (can't remember where) on benefits of going from fridge to smoker with no rest and the possibility of it taking on more smoke with that method...if you feel like experimenting...
 
Supercenter - They only sat out for about an hour or so so it really was pretty much fridge to smoker.

Thomas - Thanks I have a good time doing it. Glad to know someone looks at it besides me. 
sausage.gif
 
About 2:45pm I got my baby back ribs on the smoker. We are going to have them for supper tonight.

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I cleaned the garage out today. While I was doing that I decided to build the grill/smoker station I have been talking about doing all summer. It turned out pretty nice. Now I have to keep it nice going forward.

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 I was going to make some beans or something for supper tonight but I am exhausted from cleaning the garage in the 100 temps outside. I think a can of corn will go nicely with the ribs later.
 
Brisket got done super fast today. It hardly had a stall at all un like my last brisket that had two multo hour stalls. It only took about 8 hours and it was at 195. I pulled it and let it rest in the cooler for about 3 hours and then put it in the fridge for supper tomorrow night.

Here is a pick of it before I wrapped it in foil and put it in the cooler.

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Then a little after the brisket came off the smoker my baby back ribs got done. We were starving from the garage work and building the Grill/Smoker station so I only got this one pic before we devoured it.

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Know I am just waiting on the two pork shoulders still in smoker number 2. I hope they are done by midnight because I am getting a little tired.
 
Looks good. I hope the butts come out soon.
 
The butts got done about midnight. I have been a little under the weather so I was exhausted by the time they came off so I opted to lust pull them and goto bed rather then let them rest for a few hours. They pulled really nice and the bones came out like butter. I am vacuum sealing and freezing all the pork for a party in a few weekend. The brisket is for supper the next night (tonight). Here are some pics from the end of the cook. I will put up some pics of the finished brisket later tonight.

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