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Multi meat smoke questions.....

post #1 of 9
Thread Starter 

Ok i'm going to load up the smoker tomorrow for the guys and gals at the local PD. I have done some butts and fatties for them a few times in the past and they have really loved them. My wife has been telling me that they have been missing the good food for the last few weeks so I am going to try and do it up right.

 

I am going to do a 7# butt, a 5# pork loin, a 3.5# brisket (my first try at brisket that's why i'm going small) and a couple of fatties (their favorite). I've got everything rubbed and wrapped sitting in the fridge.

 

I will be firing up the smoker at about 8am, time won't be a problem because she works the night shift (7pm to 7am) and it's that shift that will do most of the eating.

 

What tips/suggestions do you fine people have for getting all the different meats to come out tasty?

post #2 of 9
Thread Starter 

Got a late start, had no charcoal and no cherry. Guess the wife used all the charcoal and forgot to tell me. After the home depot trip I'm fired up and should be up to temp in about 30min. Going to load it up at 230 degrees, monitor IT and cook like they were seperate items. Pull, foil, replace and wrap to cooler at the individual finish temps.

post #3 of 9
Quote:
Originally Posted by wildman9136 View Post

Got a late start, had no charcoal and no cherry. Guess the wife used all the charcoal and forgot to tell me. After the home depot trip I'm fired up and should be up to temp in about 30min. Going to load it up at 230 degrees, monitor IT and cook like they were seperate items. Pull, foil, replace and wrap to cooler at the individual finish temps.

 

Looks like a sound plan, Wildman.  Just monitor all the ITs, and each item will finish in its own time. 

 

Good luck!  Be sure to show and tell...

 

Red

post #4 of 9
Thread Starter 

Q-view....

This is what it looked like at 11:00 am when I put them on.

 

 

maintaing 232F in CC. Brisket and loin seems to be cooking fast.

post #5 of 9

Morning, Wildman.  How did everything turn out?

 

Red

post #6 of 9
Thread Starter 

Things turned out great! The officers ate everything and there was a lot of food. I think there was a total of 7 people and everybody went back for seconds or thirds. The brisket turned out great and I will definitely be doing a larger one next time.

post #7 of 9

Do you have more q-views after the cook?  Wanna See!  Great job for cooking for the PD! 

 

Kat

post #8 of 9
Thread Starter 

Sorry Kat my phone died after I threw on the fatties but I did get a shot of them......

 

 

 

I was most happy with the way the pork loin turned out, very tender and juicy. Pulled it at 150 and foiled, let rest till everything was done and sliced just before pulling the butt. Very tasty!!

post #9 of 9

Nice, keep it up...

Stan

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