"Meatstorm" 2017 (with pics)

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j0hn

Newbie
Original poster
Jul 13, 2017
4
18
New Jersey
Hey fellas. New here but wanted to share some pics of my July 3 smoke.

Wife and I were limited to home Independence Day weekend as our first baby was due at any moment. Since, it is a very special weekend and I love America, I still had to partake in some smoking festivities. Invited a few family members (about 8) and for some reason felt it was necessary to smoke 25lbs of meat 2 8lb butts and 9 lbs of St Lous ribs.

I knew it was going to be a long cook so decided last minute to get a Barbecue Guru DigiQ so I could get my beauty sleep. I put the butts on at 2:30 am, and they were finished at 4:30 pm in the afternoon. I set them in a cooler to rest for about 2 hours. The ribs, I put on around 12pm and they were done around 5pm.

I used a WSM with water in the pan, and some peach wood.

Considering I live in NJ, people were shocked by the food coming out of my smoker, and were thrilled with all of the leftovers I sent them home with.

Here are some pics.


Had to include the shot with the 1911 because 1) it was Americas birthday, and 2) I was sending the pic to an some Australians ;)


Hope you all enjoy the pics.
 
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Reactions: cliffcarter
That's some seriously southern looking Q my friend. Nice job.

I am a big fan of temp controllers. I use one for my UDS and can't imagine not having it. I do all my big meats overnight. Put them on around 10-11pm and get up at ~6 am to wrap and they are usually ready between noon and 3 the next day and that includes nap time in a cooler or wrapped in towels or both.

Welcome to the forum.
 
That's some seriously southern looking Q my friend. Nice job.

I am a big fan of temp controllers. I use one for my UDS and can't imagine not having it. I do all my big meats overnight. Put them on around 10-11pm and get up at ~6 am to wrap and they are usually ready between noon and 3 the next day and that includes nap time in a cooler or wrapped in towels or both.

Welcome to the forum.

Yea, temp controllers are a game changer. It worked as promised and gave me the ability to not have to worry about the pit temp all night and day. I need my beauty sleep.

When using a temp controller on the pit, do people still use water pans? I'm using a Weber Smokey Mountain, and am still pretty new to this.
 
Looks tasty,I don't have a controller or use water. My WSM will run pretty stable all night long.
 
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