My wife and I threw a "Smokin' Party" last Saturday for about 30 people. We had 2 full briskets (11 & 13 lbs), 2 shoulder butts, 4 baby back ribs, and 40 boneless chicken thighs. The briskett was the hit of the party and got rave reviews from everyone. I was a little concerned about fitting all this in that smoker, but the timing worked out for the brisket finishing before I put on the chicken. I smoked the two butts the day before.
Up at 3:00am to get the smoker goin. Fitting for the early morning after Halloween is the fire box door vents.
We moved the smoker to it's new home on the deck. Just starting to get light out. I used mostly Oak with a few chunks of Hickory thrown in from time to time.
.Jeff's Rib Rub never disappoints.
Briskets just before wrapping after about 5 hours.
Wrapping the brisket in parchment paper. I wanted to use butchers paper, but can't seem to find the kind I'm looking for in the stores.
Tried something a little different. After about 5 hours, I wrapped the brisket in parchment paper, then partially in foil, leaving the top open.
Then back in the smoker for another 5 or 6 hours.
Just enough room for the briskets and ribs. Just the day before, I had built another rack for the chicken that would sit on legs over the brisket, but I didn't need it.
Marinaded the thighs overnite in Zesty Italian dressing, then rolled up prosciutto ham inside the boneless thighs.
Ready to go in the smoker.
Unfortunately, I didn't get pictures of the finished product because I had a house full of people waiting to get fed. But the brisket was soo juicy and had almost a 1/2" smoke ring. One of the ladies at the party was from Texas and she said it was some of the best she had ever had. This was only my second time cooking brisket in this smoker, so I was very pleased.