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Brisket, Chucks, ABTs and baked Beans for a Celebratory Bbq! Q-view

post #1 of 15
Thread Starter 
This smoke is for a church gathering today, with approx. 35-40 peeps total who will be attending.

I finally got a chance to step inside and sit down for a few minutes here. Got a late start this morning due to being over-tired from yesterdays road-trip for smokin' goodies. My alarm went off at 6:00 am, I thought I hit the snooze bar...not! Woke up again @ 7:30 am.......oooooooooops!

So, I'm crowding the clock and smoker temps trying to get everything done by 4:00 pm, sp the food can be transported to where the gathering will be across town by 5:00 pm.

I took 16+ lbs of 4 chuckies and did a bit of trimming and cut them down to 1/2 size, and did a full-trim/seperation of the brisket as well to reduce the smoking time and hopefully make my schedule.

On the menu will be: pulled Chuckies and sliced Brisket for sammies, potato salad, pasta salad, ABTs, Beans, and probably a few other sides which I don't yet know about, and a custom ordered store-bought 1/2 sheet flat cake for desert. PDT_Armataz_01_34.gif

We went into the SNP with charcoal fire and Hickory smoke, Chuckies are on the left and center, with the Brisket Point (2 pieces) being on the right/front & right/rear, and the Flat on the far right.

90 minutes into the smoke, battling with low grate/chamber temp issues (~180-190* on the grates):

3 hours in, and getting over 240*, looking for the ~270* mark to play catch-up:

I have 1-1/4 bag (21.6lb) of charcoal burned-up/burning in the SNP so far.

The Beasn are 2 7lb-5oz cans of Bush's Regular with 1 large can of mild Hatch Chilis, 1 large can Pineapple chucks (chopped, 2lbs chopped/rendered bacon, 1 large white Onion, chopped/sauteed, (EDIT:), and 2 cans of Rotel diced Tomatoes and Chilis.

Just into the Smoke Vault @ 275*:

The Bacon wrapped ABTs, 74 count, filled with Cream Cheese and pre-fried Jimmy Dean regular pork sausage crumbs and no extra seasoning applied.

Both grates filled up nicely:

Bottom grate:

Top grate:

I'll post up more updates and pics when I get a chance. I'm getting close to crunch time now so, bear with me... icon_smile.gif

Thanks for peekin'!

post #2 of 15
Wow Eric, you really got the smokers packed.
Everything is looking good so far, crossing my fingers for good luck so you'll get it all done in time.
post #3 of 15
Just wanted to see how this showed up. Lookin' good as usual, Eric.

post #4 of 15
Thread Starter 
Thanks FIU & Mikey!

The weather decided to turn against me and hes been raining steady for the past 2 hours and getting heavier all along. I'm running the SNP @ full-bore on the sfb intake and cook chamber exghaust, adding hot coals 2lbs at a time, clearing out ashes regularly, and have gone through about 36 lbs of Kingsford blue bag so far... icon_redface.gif I have 1/2 of a fireplace ash bucket full. She's holding her own, but keeping me busy as well.

My temporary roof (tarp) over my smokers was severly damaged a week ago due to high winds and I haven't replaced it yet because the weather has been so nice for outdoor cooking lately. Fall is here though, and the rains will become a prob;rm, so I need to take care of that ASAP.

Here's the Beef @ 5 hours into the smoke, and 1.5 hours or so on the ABTs:

Back with more when I can.

Thanks all!

post #5 of 15
To bad the weathers not looking as good as the Q. Those abt's look great and everything else is looking awful good too. Keep it up like we know you will.
post #6 of 15
Thread Starter 
Got the Chuckies into a covered pan first, then the Brisket. We're brasing @ ~275* and still in the SNP. The brasing liquid for the chuckies is Soy Sauce, Lemon Juice, Orange Juice and Sherry Cooking Wine. The Brisket is brasing in Orange Juice cut 50/50 with water.

Oh, just found out that 2 18" aluminum baking pans will fit into the 40" SNP with foil and a bit of gap on the ends, and lots of room to spare on the fron and back with the pans centered on the grate...if only I had something else small to toss in for a 60-90 minute smoke.......hmmmmmmm.......nope, nothing else to cook today...maybe next time!!! PDT_Armataz_01_34.gif

I was rushed by the rain, so I didn't get pics of the panned meats, but I do have the fit of the pans in the SNP:

And, the ABT's almost ready...I may have started them too early, but can keep 'em hot:

This will probably be my last post until later this evening after we get back home. My camera battery is charging up right now for the finale. icon_smile.gif

I need to get everything ready for transport to the church, shower-up and get my nice duds on, so until then, may I wish great smokes to all!!!


post #7 of 15
Sorry to hear it Eric, guess I shouldn't mention how beautiful of a day it is to smoke here today, 70 degrees, sunny with a 0% chance of rain, though I have been in your position too many times, rain and dripping covers.
Keep up the good work no matter how much coal you have to burn through.
post #8 of 15
Looking good.Hate that weather.We had a tornado land 10 miles from a comp at dover,deleware 2 years ago.Those e-z up tents really fly well.....
post #9 of 15
Everything looks great, Eric. PDT_Armataz_01_37.gifSorry the weather isn't cooperating with you.
post #10 of 15
Looking real good Eric. Hope everything turns out for ya.
post #11 of 15
Thread Starter 

The finale!!!

I pulled it off! The weather lost the battle this time....PDT_Armataz_01_34.gif

Quite a few of the folks had dinner plans and din't stay, but those who did were very please and full of compliments.

I have one invite for a big smoke of home-grown briskets (I think around 4 or 5 of 'em), and I'll keep one for myself for doing her's up...she was pretty impressed with the pulled chuckies, and the sliced brisket.

Alot of them never had a good Bbq meal until now, and were asking how often I cook like this...as often as I can, I replied.

The entire gathering went great, and there was more than enough food, so everyone left happy! icon_mrgreen.gif

This is the Chuckies just before putting into a slow-cooker to transport (I pulled them on-site):

My second oldest son pulled about 1/3 off the chuckies for me while I sliced the brisket:

And the Brisket all sliced up, I had to run by this time, so didn't get pre-transport pics (camera went nuts a couple times with the lighting in that building for some reason):

ABTs were a huge hit with EVERYONE!:

Baked Beans:

Macaroni Salads:

Neither Rain, nor Snow, nor Sleet, or Hail shall prevent the dedicated (addicted) Q'er from completing the mission!!!!!!!!!! HAHAHAHAH!!!!!!

It's been fun (as always), but now I'm done!

Thanks to all!

post #12 of 15
Looks like an excellent day all around for you. Great looking food!
post #13 of 15
Eric, you da manPDT_Armataz_01_34.gif Everything looks great and I'm sure tasted better. I hope you didn't mind me swipin' one of your pics and reposting it. Wanted to see if it could be done.
post #14 of 15
Thread Starter 
Thanks, I wasn't sweatin' it too much, just had to make some adjustments and keep a good sized hot bed of coals going.

Thanks man, no biggy with the rain though, weather doesn't bother me much nowdays...it just adds to the challenge, now.

Thanks, me an the lil' SNP got along pretty well today, and the Smoke Vault never even blinked an eye with the rain..she's a sweet smoker.

Thanks Dawn, we did OK...still a good day for bein' in the thin blue! PDT_Armataz_01_34.gif

Thanks Rick, it was a great feed...lotsa food for everyone who wanted to stay and share a meal.

Thanks, yes it was a great day and a great meal...lotsa nice compliments from everyone.

Thanks again everyone!

post #15 of 15
Thread Starter 
It was really good, thanks Mikey. No sweat on the pic...that's a pretty cool trick though!

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