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  1. carolinadoug

    28 lbs of Meat prepped

    Yeah, kinda what i was thinking.  Smoke for flavor, oven finish for taste and crispier skin, etc...  Thanks Cranky!
  2. carolinadoug

    Xmas and new years

    Looks awesome!!  Enjoy!!
  3. carolinadoug

    28 lbs of Meat prepped

    Just wrote out my plan for timing tomorrow morning and what need to go on when, gets which thermo probe, gets foiled when ,etc.....but I'm still stuck on when to put the chicken in. Going to have everything going at 225*. pork butt at 5:30, foiled at 160*, pulled at 195-200* based on timing...
  4. 28 lbs of Meat prepped

    28 lbs of Meat prepped

  5. carolinadoug

    28 lbs of Meat prepped

    Prep for tomorrows feast started. 8.5lb pork butt for pulled pork, 8.5 lbs of Country spare ribs, 5.5 lbs of Beef Brisket and 5.5 lbs whole chicken ready for the smoker tomorrow morning - 5:30am start time. Meat Mitch for the win!  Best Whomp rub there is! Cook Log: 4:18am MES on, Pork Butt...
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    FullSizeRender.jpg

    • carolinadoug
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  7. carolinadoug

    Prime Rib # 2

    D'oh.  I have to do one of these soon....looks perfect!
  8. carolinadoug

    Cajun Injector Creole Smoked Chicken

    Looks outstanding!  Going to do one on Saturday - along with a pork butt, brisket and country spare ribs :)  Might have to do a bit of injection...good work here.
  9. carolinadoug

    Brisket at the Beach

    Thanks guys.  The good news is I have the other half in the freezer, already trimmed and ready to cook next week.  Getting my legs under me with smoking.  Wish i would have thrown a chicken, sausage, pork loin in while I was making the brisket, but .... all in time.  My poor grill is starting to...
  10. carolinadoug

    Brisket at the Beach

    Fantastic first Brisket experience.  Perfect day for us here and had a nice meal.  Added some small potatoes, green beans, bread and a dab of sweet baby rays sauce for those that wanted it. Notes of things to modify, consider, etc.... 1.  Less cayenne or none for this rub next time.  I love...
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    IMG_3050.JPG

    • carolinadoug
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    • Album: Brisket at the Beach
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    IMG_3049.JPG

    • carolinadoug
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    • Album: Brisket at the Beach
  13. IMG_3048.JPG

    IMG_3048.JPG

    • carolinadoug
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    • Album: Brisket at the Beach
  14. carolinadoug

    Brisket at the Beach

    Well the temps are flying up the charts quickly now.  1:07pm and up to 196*  I think the meat has given up and letting it cruise to much more could start drying it out. Considering shutting it down since I guess it will likely continue rising in temps for a short bit
  15. carolinadoug

    Brisket at the Beach

    Thanks dirtsailor.  Suddenly the ITs are starting to kick up a notch.  Was stalled at 167-168 for hours, now suddenly up to 174 - hoping this is a sign on calogen breaking down and that bad boy starting to break down in the foil.  BTW - I may start selling smoked meat cologne.....awesome side...
  16. carolinadoug

    Brisket at the Beach

    Updates are all in the first post.  Any thoughts on if I should bump the MES temp up above 250* at this point? Trying to stay patient :)
  17. carolinadoug

    Pork Tenderloin, Roast Beef, and Whole chicken!

    Looks outstanding!
  18. carolinadoug

    Brisket at the Beach

    8:46am picture....updates in first post.
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    IMG_3047.JPG

    • carolinadoug
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    • Album: Brisket at the Beach
  20. carolinadoug

    8 Butts in the MES

    Are they done yet?  We need details, pics, updates.... Geeze!
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