I had the schedule all planned. Start the Pork butts at 3am, the brisket at 5am, the ribs at noon. That gave me plenty of time for them to sit in the cooler even if they took a little longer then expected. I had several spare hours built into my plan. I made several of the sauces and stuff on Friday including the potato salad and beans which would save me some time on Sat.
Then Piney cautioned me to add even more time to my schedule, that doing that much meat can throw the whole thing off and add hours to their cook time. So knowing how to take advice, I added two more hours on to my start times.
I woke up at 1:00 am to start the smokers and get the meat on. The Pork was on at 1:30 am and the brisket at 3 am. Based on all of my previous smokes, the pulled pork should be in the cooler by 1 in the afternoon and the brisket around the same time.
I rubbed the meat the day before and wrapped and tossed in frige. I pulled the meat out before I went to bed Friday night so it would be room temp at 1 in the morning.
I made the coleslaw, vegetable trays, stuffed mushrooms, both coleslaws, abt's, salsa. Noon came and went...meat all sitting around 150 and the brisket was about 137. 2 came and went...no progress after 13 hours!!
By 4 I'm pulling out every thermometer in the house because I KNOW it couldn't possibly be taking that long. I'm really starting to panick at this point. Thank goodness for the mushrooms, vegies, and abts!! My finger is on the speed dial for the pizza place.
At 6 the ribs were done and one of the butts finally hit 205. The brisket was close...but not close enough. I'm seriously sweating!! More alcohol anyone?????
I pulled the butt, chopped up the ribs, and foiled the brisket for about 30 minutes (all the time I had left). I really wanted 2 or more hours in the cooler
By 7 I had the ribs on, one butt pulled and the others in the cooler, one brisket sliced and the others in the cooler as well.
I know you can't time these things...but who would have thought an 8 pound butt would take 18 hours??
I have pics of the rubbing and starting smoke, but by the time things started coming off, I was so worried about starving my guests, I was in "feed the guests" mode and didn't take any pictures!!
All in all, I finally got all the meat out and everyone was very happy. Yikes...what a close call!
I was really sad because it was a beautiful spread in the end, and I wanted to post the Q-view...sorry everyone.
Thank goodness I had backed up my start times, or it would have been pizza for sure!!
Then Piney cautioned me to add even more time to my schedule, that doing that much meat can throw the whole thing off and add hours to their cook time. So knowing how to take advice, I added two more hours on to my start times.
I woke up at 1:00 am to start the smokers and get the meat on. The Pork was on at 1:30 am and the brisket at 3 am. Based on all of my previous smokes, the pulled pork should be in the cooler by 1 in the afternoon and the brisket around the same time.
I rubbed the meat the day before and wrapped and tossed in frige. I pulled the meat out before I went to bed Friday night so it would be room temp at 1 in the morning.
I made the coleslaw, vegetable trays, stuffed mushrooms, both coleslaws, abt's, salsa. Noon came and went...meat all sitting around 150 and the brisket was about 137. 2 came and went...no progress after 13 hours!!
By 4 I'm pulling out every thermometer in the house because I KNOW it couldn't possibly be taking that long. I'm really starting to panick at this point. Thank goodness for the mushrooms, vegies, and abts!! My finger is on the speed dial for the pizza place.
At 6 the ribs were done and one of the butts finally hit 205. The brisket was close...but not close enough. I'm seriously sweating!! More alcohol anyone?????
I pulled the butt, chopped up the ribs, and foiled the brisket for about 30 minutes (all the time I had left). I really wanted 2 or more hours in the cooler
By 7 I had the ribs on, one butt pulled and the others in the cooler, one brisket sliced and the others in the cooler as well.
I know you can't time these things...but who would have thought an 8 pound butt would take 18 hours??
I have pics of the rubbing and starting smoke, but by the time things started coming off, I was so worried about starving my guests, I was in "feed the guests" mode and didn't take any pictures!!
All in all, I finally got all the meat out and everyone was very happy. Yikes...what a close call!
I was really sad because it was a beautiful spread in the end, and I wanted to post the Q-view...sorry everyone.
Thank goodness I had backed up my start times, or it would have been pizza for sure!!
