On the menu 40lbs of St. Louis stile ribs and trimmings, two 8lb injected pork butts, 12lbs chicken parts and a full brisket.
To start I did a 3-2-1 on the ribs, made pork burnt ends out of the meaty rib trimmings and brown sugar, butter, rub and foiled the long pieces along the bones. all turned out excellent tender, juicy and tasty. used Jeff's rub on half and grub rub and rub it on half. I'll be using Jeff"s sauce when I finish them on the grill.
Next up is the pork butts. One was injected with Cheery Dr. Pepper and Southern Comfort and dry rubbed with Grub rub and Rub it the other was injected with Cajun sauce and Dixie sauce then rubbed with Jeff's rub.
I started smoking them on the top grill using hickory, oak, and apple wood at 225 degrees until they hit 143 internal temp about 4 hours into the smoking. then I transferred them into foil pans with 3/4 cup brown sugar 4 pats of butter covered with rub then I poured Cajun sauce over one and cheery dr. pepper and southern comfort over the other and covered them with foil until they reached 205 internal temp. All I can say is wow! both are yummy. I smoked these on a 22 1/2" WSM look how far off the temps are off the one you see is the bottom the top is off by 20 or more degrees.
I tried to get these pictures in order but couldn't figure it out.