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Had sixty people realy happy happy on sat.

post #1 of 10
Thread Starter 

 

 Cooked up 15lbs of brisket (upper right corner) two 8lb pork butts 3 racks of ribs 25 chicken 1/4s and this time I smoked some beans. also cooked 25 chicken 1/4 on the front grill

post #2 of 10

Nice job.  Mind sharing your cooking time line?

post #3 of 10

That is a nice looking smoker full of great food!

 

:beercheer:

post #4 of 10

Woot! That looks like a party!

 

Disco

post #5 of 10

Looks like everyone would have happy tummies!

 

Kat

post #6 of 10

Looking good, I love your Rig!

I see you're a Sweet Baby Ray fan.

Is that a New Braunfels in the back ground?

post #7 of 10
Thread Starter 

We ate at 530 pm, started the smoker at 8 am temp was 225 for everything. brisket went in as soon as it hit 225, the pork butt went in at 11am. ribs hit the smoke at 1pm. when I put the ribs in I put the brisket and the pork butts into allum pans and covered tight with foil. after 2 hrs on the smoke the ribs got wrapped. the chicken was par cooked in the oven at home for 20 mins . I put that on the smoker at 230. at 445 everything returned to the rack for a 20-30 min tighen up time. mopped the ribs afew times with sweet baby rays :-)

 

the pork butt was injected with apple juice before hand and the brisket was injected with a mixture of kosher salt and light brown sugar melted in water  and injected the night before. all products got a nice rub down with my secret blend..... ok everything in the spice rack ....so much for a secret :-)

post #8 of 10
Thread Starter 

Oh yea I put the beans in a metal pan so they were 2 inchs deep and kept stirring them for 3 hrs.... OMG they were so gggooooood !!

post #9 of 10

Nice looking grub.  Good job.

post #10 of 10
Looks great!

How do you get 8 pound butts to pulling temp in 6.5 hours in a 225* smoker?
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