Briskets, Butts & Ribs!!

[73saint]

fired up the 84 Fatboy Deluxe at about 2:15 this morning. Have three prime packer briskets ranging from 15-19lbs, two pork butts, and 6 racks of ribs; three each of baby backs and St. Louis.

I’m using pecan wood, oak ridge black ops for the brisket rub, Malcom reeds the bbq rub for the ribs, and a blend of ribs from meat church and oak ridge on the butts. Running at 250, Spritzing every 45 mins or so.

Briskets almost ready for the pit.



Trimmed my money muscles out just for practice. We do a few comps every year so why not.



Ribs coated and rubbed




Gonna be a fun but long day!!

 

[jaxgatorz]

Amazing spread that is going to be !!

 

[gmc2003]

I hope you washed your stretch pants - after eating all that fine cuisine your gonna need them. Watching:

Point for sure.
Chris

 

[SmokinAl]

That is an awesome looking smoker!
Looking forward to the finale!!
Al

 

[SmokinVOLfan]

Hell yeah! I’m watching this for the finale!

 

[nicefly]

I am suddenly very hungry that looks good.

 

[drdon]

What a job that looks like it's gonna be! Can't imagine trying to get the timing, temps, spices, wrap/don't wrap. Mighty impressive.

 

[hardcookin]

Nice smoker...And a nice load of meat on it too!
Enjoy your smoke!

 

[texomakid]

Nice (ROTFLOL @ Al Bundy photo)

 

[TomKnollRFV]

So ahh..what sides you want us all to bring? ;)

It looks great!

 

[73saint]

Everything turned out pretty well. I’ve got the butts wrapped and resting, and most of the brisket is sliced. Ribs were almost all sold, so I’ve got them vac-sealed and red-ta-go. Here are a few more pics...


Had to try the ribs, just the right amount of pull.



Money muscles for comp practice. The one on the right was slightly more moist, but it was also larger in size.








I am wiped out!!! Thanks for looking!

 

[drdon]

SAAAWEEEEEET. You're welcome to come over to Florida and "practice" all you want.

 

[73saint]

Aaaaannd, the pulled pork...


My better half had an accident delivering one of the briskets. Fortunately no one was hurt, but I had to leave my cook to go pick her up on the side of the interstate. What’s worse is I’ve got to be at work in 2.5 hours, to load 2 box trucks full of wedding decor, furniture and chandeliers. Thanks goodness I’m not one of the drivers. Now to rest for a minute...

 

[gnarlykaw]

NICELY DONE!!

 

[Hawging It]

Mighty Fine!! I have used MANY rubs over the years of stick burning. I ran across Malcom Reed’s THE BBQ Rub awhile back. That’s all I use now on ribs and butts. Along with layers of flavor added during the smoke. Cola, Tiger Sauce, Parkay, brown sugar, honey and pineapple habanero glaze.

 

[phatbac]

Looks great!

Happy Smoking,
phatbac (Aaron)