started out satuday going to smoke 2 racks of ribs. for some friends who have been giving us veggies and yard eggs.
Went to sams for 2 racks of ribs and this is what i came home with.
54 lbs of meat and bone
slathered and rubbed and into the fridge.
Got the mes loaded down w/ cold meat and my temps took a nose dive .
I kept it set at 270 and it was 260 or so when i loaded it. Temp dropped to 135 before recovering. Put the meat on at 6:30 pm Ribs sprayed w/ apple juice were done at midnite. (no foil) Brisket and butts both hit a stall .around 2:30 am and butts started up at 3:30 and brisket around the same.
6:30 am Sun. Morning , The brisket hit 195 and the butts were arond 190?
Pulled all the meat into foil and the ice chest and off to bed for a few hours.
ribs waiting to vac seal.
And 2 butts.
After everyone including my neighbors tasting everything . I think this was the best tasting smoke i have ever done. Here are some slice and dice pics.
Big tray of pulled pork.
Sliced flat and the point cubed and rubbed and ready to become burnt ends.
Thanks for looking! Bob