bmudd14474
Legendary Pitmaster
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So a little back story. A buddy of mine
smokinjimsbbq
asked if I could help cook for a memorial service for a well loved local guy who died tragically. Then he called and said well they changed the menu so we are off. This was early last week. Well Thursday night he calls and said ok its back on. As you can see this is turning into a cluster. So of course I said yes because who doesn't want TBS rollin on a Saturday. This is where it gets fun. So someone else got the meat and Jim picked it up and brought it over. Turns out about 4 butts are still frozen and the service is at 1pm. So I had the smoker over 300 to get it burned out and cleaned. I tell Jim what the hell we will burn this sucker hot and get er done. So about 3 pieces of wood a hour and we had the smoker between 400-450 the entire time.
So here it is at 730 is with the butts going it.
View media item 550068
Here it is at 10 ish. From this point on the meat was rising at about 30 degrees and hours at this hot temp.
View media item 550069
Didn't get any more pictures. But at 1230 we were pulling the pork. It was all above 180. Some were a tad tougher than others but all of it pulled and Jim said the event went great.
After that big breakfast I said what the heck. Lets do an afternoon snack so we cooked 30lbs of tri tip and 7.5 lbs of chicken thighs. Sorry no pictures of that cook. But all in all the smoker did what it was meant to do and that was chew up some meat and spit out BBQ.
I hope everyone else had a great weekend also.
Brian
smokinjimsbbq
asked if I could help cook for a memorial service for a well loved local guy who died tragically. Then he called and said well they changed the menu so we are off. This was early last week. Well Thursday night he calls and said ok its back on. As you can see this is turning into a cluster. So of course I said yes because who doesn't want TBS rollin on a Saturday. This is where it gets fun. So someone else got the meat and Jim picked it up and brought it over. Turns out about 4 butts are still frozen and the service is at 1pm. So I had the smoker over 300 to get it burned out and cleaned. I tell Jim what the hell we will burn this sucker hot and get er done. So about 3 pieces of wood a hour and we had the smoker between 400-450 the entire time. So here it is at 730 is with the butts going it.
View media item 550068
Here it is at 10 ish. From this point on the meat was rising at about 30 degrees and hours at this hot temp.
View media item 550069
Didn't get any more pictures. But at 1230 we were pulling the pork. It was all above 180. Some were a tad tougher than others but all of it pulled and Jim said the event went great.
After that big breakfast I said what the heck. Lets do an afternoon snack so we cooked 30lbs of tri tip and 7.5 lbs of chicken thighs. Sorry no pictures of that cook. But all in all the smoker did what it was meant to do and that was chew up some meat and spit out BBQ.
I hope everyone else had a great weekend also.
Brian
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