- Jun 11, 2013
- 2,638
- 822
Alright we had a nice weekend long smoke at Wonder Dog Ranch this past weekend. We have something called dinner club where 7 couples take turns month to month hosting dinner. And the host of the month can invite whoever else they want so we ended up with 10 couples, and maybe a dozen kids. Lot to cook for!
We smoked and grilled all the good stuff. Brisket, chicken, ribs, and pulled pork. Smoked some beans as well. The wife made kraut salad, coleslaw, bean salad, and a bunch of other stuff was brought by guests.
Started the smoke at midnight on Friday. Had my older model mes 40 take a dump on me right after it came up to temp. Gonna have to take a look at the heating element....
That changed all my plans as I was smoking six 8 plus pound butts, and 15 pound packer, 6 slabs of ribs, and chicken parts.
I smoked my packer on the old char grilled until 4am. Gave it a good Smokey flavor and not a bad ring. Then I transferred that in with 4 of the butts to the newer mes 40.
Originally I planned to do all 6 butts on the older mes 40, and the ribs & brisket on the newer 40 (brisket after the first 4 hour smoke on the chargriller). Was gonna do the chicken on the wsm. But with only one 40 now plans changed....
Ended up filling the wsm full of 6 slabs of ribs. Had to go out and buy a rack Saturday morning as I haven’t used mine in forever and couldn’t find it.
Chicken was done on the weber genesis cause I was out of smoker room. And the last two butts were put on Saturday as the party was winding down around 1-2am. Smoked them until Sunday night.
Think that covers most of it. Except I made the dinner club plans on our 20th anniversary.... yeah I’m that guy. She mentioned it to everyone at the party.
15 # prime packer brisket.
Chargriller smoking that brisket after midnight. Thanks to my buddy dan who said he was along for the ride all night if I needed him and then fell asleep on the barn couch at 1am until 6 am the next morning. Couldn’t have done it with out your help Danimal!
4 butts & the packer on the newer mes with the amazn tray & hickory pellets.
Looking nice the next day! Black! No Texas crutch, no mopping or basting. Straight smoke on briskets and butts for me. Worth the extra time for the bark imho.
Looking like a black rock!
Another view of the brisket.
Flat sliced up. Nice ring from the griller.
Makers Mark French oak staves. These staves are put in the Makers 46 casks and aged with the bourbon to add the flavor that makes Makers 46. All those years in bourbon.... bought them years ago to smoke with.
All cut up and ready to smoke some chicken.
Wsm ready to roll with the makers staves in the charcoal.
Wsm rolling with 6 slabs of ribs.
Wrapped the ribs for an hour and a half and put in the oven since I was out of mes room. Then finished on the grill with sauce on half of them.
All cut up and ready to eat!
Shot of the table at some point.
My wife’s bourbon beans! Makers in them as well!
Some grilled chicken.
More grilled chicken & squash & zucchini.
Well that’s about it! It was a heck of a night! Dogs ran around with the kids and caught frogs in the pond, and the adults enjoyed dinner club and some drinks.
Thanks for looking!
Scott
We smoked and grilled all the good stuff. Brisket, chicken, ribs, and pulled pork. Smoked some beans as well. The wife made kraut salad, coleslaw, bean salad, and a bunch of other stuff was brought by guests.
Started the smoke at midnight on Friday. Had my older model mes 40 take a dump on me right after it came up to temp. Gonna have to take a look at the heating element....
That changed all my plans as I was smoking six 8 plus pound butts, and 15 pound packer, 6 slabs of ribs, and chicken parts.
I smoked my packer on the old char grilled until 4am. Gave it a good Smokey flavor and not a bad ring. Then I transferred that in with 4 of the butts to the newer mes 40.
Originally I planned to do all 6 butts on the older mes 40, and the ribs & brisket on the newer 40 (brisket after the first 4 hour smoke on the chargriller). Was gonna do the chicken on the wsm. But with only one 40 now plans changed....
Ended up filling the wsm full of 6 slabs of ribs. Had to go out and buy a rack Saturday morning as I haven’t used mine in forever and couldn’t find it.
Chicken was done on the weber genesis cause I was out of smoker room. And the last two butts were put on Saturday as the party was winding down around 1-2am. Smoked them until Sunday night.
Think that covers most of it. Except I made the dinner club plans on our 20th anniversary.... yeah I’m that guy. She mentioned it to everyone at the party.
15 # prime packer brisket.
Chargriller smoking that brisket after midnight. Thanks to my buddy dan who said he was along for the ride all night if I needed him and then fell asleep on the barn couch at 1am until 6 am the next morning. Couldn’t have done it with out your help Danimal!
4 butts & the packer on the newer mes with the amazn tray & hickory pellets.
Looking nice the next day! Black! No Texas crutch, no mopping or basting. Straight smoke on briskets and butts for me. Worth the extra time for the bark imho.
Looking like a black rock!
Another view of the brisket.
Flat sliced up. Nice ring from the griller.
Makers Mark French oak staves. These staves are put in the Makers 46 casks and aged with the bourbon to add the flavor that makes Makers 46. All those years in bourbon.... bought them years ago to smoke with.
All cut up and ready to smoke some chicken.
Wsm ready to roll with the makers staves in the charcoal.
Wsm rolling with 6 slabs of ribs.
Wrapped the ribs for an hour and a half and put in the oven since I was out of mes room. Then finished on the grill with sauce on half of them.
All cut up and ready to eat!
Shot of the table at some point.
My wife’s bourbon beans! Makers in them as well!
Some grilled chicken.
More grilled chicken & squash & zucchini.
Well that’s about it! It was a heck of a night! Dogs ran around with the kids and caught frogs in the pond, and the adults enjoyed dinner club and some drinks.
Thanks for looking!
Scott
