Hello fellow smoky meat lovers,
I ordered a 40" MES with window a week ago. It should arrive next Monday, Sept 22nd. The BIG party is Saturday, Sept 27th.
I have a Traeger which will be put into service on the two pork shoulders - no problems there. I'll smoke them during the day on Friday while I'm at work and finish and pull them Friday night. They'll end up in crock pots for serving on Saturday with a vinegar based finishing sauce.
I need to smoke the 2 briskets on Friday, Sept 26th in the brand new MES (while I am at work) and to tell you the truth, I'm nervous as H-E-double hockey sticks.
I'll burn the MES in when I receive it, and season it with some hickory chips. No problem there, I hope.
I plan to put the two packers in Friday morning at 5:30 am - 225 deg with enough chips for at least 3 hours of TBS (how much would that be?). That should let it get good and smoky before I arrive home at 5:00 pm. I'll push the heat up a bit to finish it off for tender slices and foil and wrap in a towel and rest in a cooler until I go to bed (probably be about a 3-4 hour rest). The plan then is to reheat on Saturday in the oven at 200 deg. Party starts at 1:00.
Does any of this make sense? Am I way off base here? I throw myself, and my plan, on the mercy of the Order of the TBS.
Also, I'll be serving alder smoked salmon (it's frozen now) and ABT's. The wife is making some sides - I have no idea exactly what.