beef n pork

[chicago smoker]

T minus 30...beef top butt heart and a pork striploin. Can't wait till tomorrow! Never done the beef any last minute suggestions? I am thinking 12 13 hours for that one.

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• chicago smoker
• Apr 17, 2015

 

[gary s]

Depends on the thickness, type of meat, cooking temp etc.

I'll be watching

 

[chicago smoker]

Thanks. 8lbs. Similar to a pork butt. Will be at about 230. I am working on a wsm. It is on now

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• chicago smoker
• Apr 17, 2015

 

[gary s]

Looking Good

Gary

 

[b-one]

Looking good,what size is your WSM?

 

[chicago smoker]

22.5. Just pulled the pork off. Happy at 160. Going to cool it slice it is him for sandwiches and bring it back on grill tomorrow. Top with cheddar BBQ and lots of pickles. Can't wait

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• chicago smoker
• Apr 17, 2015

 

[chicago smoker]

And the beef is done. Wrapped and resting. Hopefully I can pull this thing apart as I think I can

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• chicago smoker
• Apr 18, 2015

 

[b-one]

22.5. Just pulled the pork off. Happy at 160. Going to cool it slice it is him for sandwiches and bring it back on grill tomorrow. Top with cheddar BBQ and lots of pickles. Can't wait

20150417_222446.jpg

• chicago smoker
• Apr 17, 2015

Wish I had bought the 22.5. Never tried sliced pork sammies looking forward to some pics! Looks like everything came out tasty!:drool

 

[roke87]

And the beef is done. Wrapped and resting. Hopefully I can pull this thing apart as I think I can

20150418_065951.jpg

• chicago smoker
• Apr 18, 2015

Check that bark! Slice pics?! :grilling_smilie:Thumbs Up

 

[chicago smoker]

Here is the beef. I will show you pork shortly. Got so excited to eat it we forgot pics. Making more tonight for dinner

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• chicago smoker
• Apr 19, 2015

 

[chicago smoker]

The sliced pork Sammies as promised. Juicy and just the right amount of smoke

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• chicago smoker
• Apr 19, 2015