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2 Butts and A chuck Roast! Finished, heavy pics!

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Which pellets should I use for pork and beef together

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bluebombersfan

bluebombersfan

Master of the Pit
Original poster
OTBS Member
Mar 4, 2011
1,729
75
Winnipeg, Manitoba Canada
This Saturday is my sons 2nd birthday so I wanted to do a big meal for everybody.  I have about 25 adults and 6 kids, I thought I would like to have pork and beef.  I have two big butts and a huge chuck blade roast.

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The Butts are pretty good size one is almost 8lbs and the other almost 10lbs

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the 8lber waiting to get rubbed.

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And the 10lber!

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All wrapped up and ready for the fridge for the night.

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This chuck roast is pretty big!  I was thinking maybe I would cut it into two smaller roasts to help it cook a little quicker.  I am starting all this in my MES and AMNPS friday night and dinner will be served Sat. around 4.  I was thinking about doing one half with Montreal steak seasoning and the other with just EVO black pepper and garlic???  Any other thoughts???  I am also planning to do baked beans, coleslaw and a couple of appetizers.  This will be the most I have stuffed in my MES wish me luck!!!

Thanks for looking!  More pictures to follow! 
 
Last edited:
I would not do the beef Friday night.....do the pork.....I would add the beef at like 7 am and cook it till it reaches 130IT for med rare.....let rest tented for an hour.... Pork cook to 195... Let rest and carry over will get you to 200-205..... Then pull it and toss with your finishing sauce...
 
jarjarchef said:
I would not do the beef Friday night.....do the pork.....I would add the beef at like 7 am and cook it till it reaches 130IT for med rare.....let rest tented for an hour.... Pork cook to 195... Let rest and carry over will get you to 200-205..... Then pull it and toss with your finishing sauce...
Click to expand...
I wanted to pull the beef though?
 
I am getting a little worried about how hong 30lbs of meat will take in my MES.  I usually time for 2 hours a lb but I think this will be a pretty full load.   Anyone?!?!?! 
help.gif
 
What is cooked and what needs to be cooked.......

If I recall correctly you have the PP and shredded beef done....... Reheat in a crock, oven or sauté pan....no smoker needed...
Ribs do the first 3 hrs in smoker, second 2 hrs in the oven and finish in smoker to set glaze if desired.

Chicken cook in the smoker while the ribs are in the oven. If you split them they will cook faster.....hold in a pan wrapped while the ribs are getting glazed...


Start the ribs no later than 8:00am..... This gives you a 2 hr padding.....
 
jarjarchef said:
What is cooked and what needs to be cooked.......

If I recall correctly you have the PP and shredded beef done....... Reheat in a crock, oven or sauté pan....no smoker needed...
Ribs do the first 3 hrs in smoker, second 2 hrs in the oven and finish in smoker to set glaze if desired.

Chicken cook in the smoker while the ribs are in the oven. If you split them they will cook faster.....hold in a pan wrapped while the ribs are getting glazed...


Start the ribs no later than 8:00am..... This gives you a 2 hr padding.....
Click to expand...
The PP and Beef will be going in the smoker this eve for Sat afternoon party.  No ribs or chicken.

Edit:  Just a little unsure if I should allow for a lot more time due to the smoker being very full?!
 
Last edited:
I would have at least the butts in now. They are 8 & 10 lb based on your post..... So you are looking at anywhere from 12-20 hrs of cook time.... The beef is a 10lb piece at this time, so about 15-20 hrs as well..... If you cut it lengthwise it will cut the time down.....

If things get to be too close you can place covered in the oven at 300 degrees....
 
jarjarchef said:
I would have at least the butts in now. They are 8 & 10 lb based on your post..... So you are looking at anywhere from 12-20 hrs of cook time.... The beef is a 10lb piece at this time, so about 15-20 hrs as well..... If you cut it lengthwise it will cut the time down.....

If things get to be too close you can place covered in the oven at 300 degrees....
Click to expand...
THANKS!! 
77.gif
 
When I have a full load in my smoke hollow electric like that I crank it up to like 300 degrees for an hour to get it real hot. Meanwhile get the meat out for 45 min to an hour to get as much chill out of it as you can before throwing it on the smoker. That way when you put the pork in it should only drop to like 220 -240ish while it brings the meat up to temp over the next hour. If I put a lot of meat on the smoker at 225 my temps drop to like 160 and slowly raise over an hour to two hours back to 225. So starting out hot helps this.


Sent from my iPhone using Tapatalk
 
I would have given you  the help you needed but I have to let Jarjarchef answer one of these once in awhile, otherwise he gets upset if I answer all the fun Cooking questions...JJ
 
Last edited:
gotbags-10 said:
When I have a full load in my smoke hollow electric like that I crank it up to like 300 degrees for an hour to get it real hot. Meanwhile get the meat out for 45 min to an hour to get as much chill out of it as you can before throwing it on the smoker. That way when you put the pork in it should only drop to like 220 -240ish while it brings the meat up to temp over the next hour. If I put a lot of meat on the smoker at 225 my temps drop to like 160 and slowly raise over an hour to two hours back to 225. So starting out hot helps this.


Sent from my iPhone using Tapatalk
Click to expand...
Thanks a bunch!
 
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here is 1/2 the chuckie!

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And the two butts after 17 hours

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All of it taking a rest in the cooler!

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Pulling!!

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One of the appetizers,  It was a pirate theme for my son's birthday.  Bacon, cheese, onion roll ups!

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His Cake!

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Cupcakes!

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The Birthday boy himself!!

Thanks everyone for looking  and offering advice the food turned out awesome!  Everybody was really impressed (and full) by the time they left.  Nothing beats family, friends and good food!!!

Brian
 
Last edited:
Looks like good food and a fun party. A BIG Happy Birthday to your Boy...JJ
 
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