Butt, ribs and bass for kiddos birthday!

dauntless

Meat Mopper

Original poster

Jun 1, 2010

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Groton, CT

• Aug 14, 2015

• #1

Got a late start today so it's going to be a long one. Oldest and youngest are having a birthday party tomorrow and between the two the menus is large mouth bass, st Luis ribs (wanted baby backs but could not find decent ones) and pulled pork. I will update Qview as the next two days go on. I am doing the butt today, ribs in the morning and bass as we start the party.

Hickory and Cherry using lump coal.

10 lb butt rubbed 24 hours with Jeff's rub. Apple cider/bourbon spritz every hour at 225 on the akorn is the plan.

Just went in after getting spritz

image.jpg

• dauntless
• Aug 14, 2015

 

Last edited: Aug 14, 2015

dauntless

Meat Mopper

Original poster

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Jun 1, 2010

227

60

Groton, CT

• Aug 14, 2015

• #2

Two hours in looking good!!

image.jpg

• dauntless
• Aug 14, 2015

 

bmaddox

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Jan 5, 2015

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• Aug 14, 2015

• #3

Looks good so far 

 

dauntless

Meat Mopper

Original poster

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Jun 1, 2010

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Groton, CT

• Aug 14, 2015

• #4

Sitting at 175 right now. Six hours in I didn't expect it this fast. Smoker is at 250 steady

image.jpg

• dauntless
• Aug 14, 2015

 

thegreatmc

Meat Mopper

Apr 27, 2015

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Alaska

• Aug 14, 2015

• #5

Very cool. I wish my dad would have smoked fit my birthday. That will lead to memories they'll never forget.

 

dauntless

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Jun 1, 2010

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Groton, CT

• Aug 14, 2015

• #6

Well it cooked a little quicker but we did have a very late stall at 185. Going to be reheated tomorrow in a crock pot for tomorrow. Can't do it on the smoker cause I don't have room. Any thoughts on the best way to make sure it doesn't dry out over night and tomorrow?

image.jpg

• dauntless
• Aug 14, 2015

 

dauntless

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Groton, CT

• Aug 15, 2015

• #7

ribs are going on. For the first time I am not cooking baby backs and I am not foiling. I am going to spritz every hour and smoke em' till they are done to temp and bend test. Here they are after sitting in rub all night. I don't think I jacked up the trimming to bad.

image.jpg

• dauntless
• Aug 15, 2015

 

dauntless

Meat Mopper

Original poster

Thread starter

Jun 1, 2010

227

60

Groton, CT

• Aug 15, 2015

• #8

image.jpg

• dauntless
• Aug 15, 2015

Two hours in and things are looking good from here. Bass just went into the brine so everything is going smooth so far. Hard part is going to get that akorn down to 200 for the bass.

 

Last edited: Aug 15, 2015

GaryHibbert

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Jun 20, 2013

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• Aug 15, 2015

• #9

Sounds like the kids are going to have a great party.  That butt is looking real good.

Gary