- Nov 18, 2016
- 73
- 18
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 on 3rd rack, fat side up, probe in....58* outside and i can hear the waves rolling in at the beach.
4:45am MES up to 225*, PB IT at 40*
5:35am PB IT* 72*, apple juice spayed and more apple wood chips in the smoker.
6:50am PB IT 116*, more spray and wood....plus a little nap :)
7:25am PB IT 128* - should easily get to over 140 in 40.
8:00am PB IT 138* - good looking color with rub and bark starting to form. Going to be a gorgeous day here at the beach! Next up - brisket.
9:05am PB IT 147*, sprayed some more apple juice and added some hickory chips for our new smoker guest....Brisket is on the lower rack.
10:08am PB IT 152*, hickory still going. Brisket cooking away and the fat on the PB is melting into the pan
10:30am PB still at 152*, haven't started monitoring the Brisket yet (tried but mechanical thermo isn't working) Added the country spare ribs for a nice 3-2-1 plan.
11:50 Foiled the PB at an IT of 161*, probed the brisket - 148*, still have almost two hours till ribs get foiled. Smells like Heaven!
Cook Log:
4:18am MES on, Pork Butt on 3rd rack, fat side up, probe in....58* outside and i can hear the waves rolling in at the beach.
4:45am MES up to 225*, PB IT at 40*
5:35am PB IT* 72*, apple juice spayed and more apple wood chips in the smoker.
6:50am PB IT 116*, more spray and wood....plus a little nap :)
7:25am PB IT 128* - should easily get to over 140 in 40.
8:00am PB IT 138* - good looking color with rub and bark starting to form. Going to be a gorgeous day here at the beach! Next up - brisket.
9:05am PB IT 147*, sprayed some more apple juice and added some hickory chips for our new smoker guest....Brisket is on the lower rack.
10:08am PB IT 152*, hickory still going. Brisket cooking away and the fat on the PB is melting into the pan
10:30am PB still at 152*, haven't started monitoring the Brisket yet (tried but mechanical thermo isn't working) Added the country spare ribs for a nice 3-2-1 plan.
11:50 Foiled the PB at an IT of 161*, probed the brisket - 148*, still have almost two hours till ribs get foiled. Smells like Heaven!
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