Mother's Day Cook

73saint

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• May 9, 2017

• #1

I volunteered to cook for the family this year for Mother's Day.  I'll be cooking one brisket, one boston butt, 3-5 racks of ribs depending on final head count, and two drunken chickens.  I plan on starting Saturday evening around 6pm, with goal being to finish before noon, but close enough to that time for it to be hot and fresh.  I'll be cooking on my Lang 36, and plan to run as close to the 240-250 range as possible.  Cooking with pecan splits as usual, it's what I have and everyone seems to like the smoke it produces.  

I'll do my best to keep a good photo journal along the way, and keep yall posted.  Wish me luck, I'm pretty confident in my plan, but I know how that can turn out sometimes, too!

I've got everything bought, so that's a Big part of it.  Here's what I'm working with:

IMG_7755.JPG

• 73saint
• May 9, 2017

Smokin Al, I am trying your idea and injecting my ribs.  I've been looking for the chance to give it a go, thanks for the inspiration.  Plan on injecting/rubbing them Wednesday or Thursday night.

 

• 

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mike5051

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• May 9, 2017

• #2

I'll be watching!  

Mike

 

sauced

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• May 10, 2017

• #3

Sounds like it is going to be great!!

 

SmokinAl

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• May 10, 2017

• #4

Sounds like your going to be busy on Mother's Day!

But I'm sure all your hard work will be greatly appreciated!!

Al

 

73saint

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• May 10, 2017

• #5

SmokinAl said:

 
Sounds like your going to be busy on Mother's Day!

But I'm sure all your hard work will be greatly appreciated!!

Al

Click to expand...

Yep and it's a tough crowd to please! 

On another note, I was hoping to get your opinion on the ribs.  Specifically, I noticed you said in your original thread that you leave the membrane on when injecting.  Do you find that to really help hold the marinade in?    If so, can you tell the membrane is there when eating the ribs?  Have you tried injecting with membrane removed?

 

73saint

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• May 10, 2017

• #6

Got my ribs injected with creole butter, and some sucklebusters Hog Waller rub; wrapped n ready to go into the fridge...

IMG_7760.JPG

• 73saint
• May 10, 2017

That's one rack of baby backs and two St. Louis

 

Last edited: May 10, 2017

lancep

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• May 10, 2017

• #7

Looks like a good plan. Can't wait to see it play out. I do love pecan. I should be cutting down a young tree in the next week or so for next year.

 

73saint

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• May 10, 2017

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LanceP said:

Looks like a good plan. Can't wait to see it play out. I do love pecan. I should be cutting down a young tree in the next week or so for next year.

Click to expand...

Thanks, I really like the pecan a lot as well. Although I really want to try a long smoke with oak soon. I'm eager to see how one wood performs versus the other.

I picked up a used hydraulic wood splitter a few months ago, and we have a deer lease on the Mississippi River, with tons of pecan, oak, & persimmon. I can't wait to get up there and get some more wood!!

 

SmokinAl

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• May 11, 2017

• #9

73Saint said:

 
Yep and it's a tough crowd to please! 

On another note, I was hoping to get your opinion on the ribs.  Specifically, I noticed you said in your original thread that you leave the membrane on when injecting.  Do you find that to really help hold the marinade in?    If so, can you tell the membrane is there when eating the ribs?  Have you tried injecting with membrane removed?

Click to expand...

Yes, leaving the membrane on helps keep the marinade in the ribs.

I always finish the ribs bone side down on a hot grill  for a couple of minutes, which turns the membrane to dust!

No I have never tried injecting with the membrane off.

Al

 

73saint

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• May 11, 2017

• #10

Well, I left em on. They sure smell good w the creole butter and Hog Waller rub!!!

Also. Forgot to mention in OP...I'm 3-2-1-ing the ribs. Tried and true method, even though I'm sure they'd be fine without any foil, the way that Lang (Boss Hogg) cooks!!

 

73saint

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• May 13, 2017

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Cook day has arrived. I've got all my food prepped and read for the pit. Will start before dark, probably around 7 pm. Took a few pics of the prep work along the way....

Two whole chickens rubbed and injected:

IMG_7764.JPG

• 73saint
• May 13, 2017

Brisket all trimmed, ready for the rub down:

IMG_7766.JPG

• 73saint
• May 13, 2017

IMG_7767.JPG

• 73saint
• May 13, 2017

Two Boston butts

IMG_7768.JPG

• 73saint
• May 13, 2017

Now for a daddy daughter date with my soon to be 16 y/o. Spending the day with her before I take her back home to mamma....

 

GaryHibbert

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• May 13, 2017

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I'm in. Looks like a killer feed.

Enjoy your day with your daughter.

Gary

 

crankybuzzard

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• May 13, 2017

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This promises to end nicely!

 

73saint

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• May 13, 2017

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Thanks, had a great day. Managed to make it home in time to catch about a 3 hour nap, and then get started on my fire/set up for the evening. Brisket and both butts went on at 7pm to a 300 degree bed of hot pecan coals of the lang 36...

Started a fire w my new torch. Made life easy breezy...

IMG_7780.JPG

• 73saint
• May 13, 2017

Steam cleaned and ready to bring back up to temp:

IMG_7785.JPG

• 73saint
• May 13, 2017

My view till the sun sets, glad I've got my thermacell:

IMG_7788.JPG

• 73saint
• May 13, 2017

No food pics on the pit yet. I'm not going to open her up for at least 3 or 4 hours. Only been an hour so far.

 

b-one

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• May 13, 2017

• #15

Your gonna be busy! Looking forward to some tasty pics!

 

chilerelleno

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• May 13, 2017

• #16

I'm down for this... :drool

 

lancep

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• May 13, 2017

• #17

Me too

 

73saint

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• May 13, 2017

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Thanks for the encouragement!! I'm two hours in and temps are holding steady. I went ahead and opened the pit. Basted to get some more smoke rolling and slightly rotated the brisket. I took a quick flash pic, not the best but you get the idea....

IMG_7797.JPG

• 73saint
• May 13, 2017

I plan to put the ribs on at 2am. Chicken around 5 ish...

Also I should mention these are boneless butts, that was not on purpose as I misread the packaging. I'm not keen on the idea but it's something to learn from. My biggest concern is they may fall apart and I don't want that. So I think I'm gonna wrap them at the same time I wrap the brisket. May even try the peach paper on them too but I'm leaning towards sticking with what I know (foil). I'll keep you all posted.

 

Last edited: May 13, 2017

73saint

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• May 13, 2017

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I just ran a wet mop of apple cider, olive oil water and seasoning over everything. Internals on the pork and the butts are climbing identically. Nearly 4hrs in at a constant 250 degrees, both are at 146 degrees. Moving right along.

IMG_7800.JPG

• 73saint
• May 13, 2017

 

73saint

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• May 14, 2017

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Got everything off the grill but the chicken and it's close (165 now). Here are a few pics from the night. Once we get everything out and ready to cut/shred/serve I'll try and get a few more photos. I'm exhausted!!!

I foiled the butts at 165:

IMG_7804.JPG

• 73saint
• May 14, 2017

The old 36" was chock full:

IMG_7807.JPG

• 73saint
• May 14, 2017

After the brisket and butt came off it freed space for the chicken:

IMG_7810.JPG

• 73saint
• May 14, 2017