Doing a full comp practice run - Q-View

[pvillecomp]

Well this should keep the day interesting...

That's 18# of Pork but, 6# of Brisket, 3 racks of Baby backs and 12 thighs. 

All rubbed up last night with Stubs BBQ Rub and left to sit. Buts hit the grates at 4:00 am (REALLY, Why am I up this early! ;) )with a blend of Hickory and Apple wood. 

Brisket goes on in about 30 min.

 

[pops6927]

Got any Qview of them?  But, don't disturb your temps just to snap one, only if you need to raise the hood for temp or adjustments.

 

[pvillecomp]

Here we are at 3 1/2 hrs in. Brisket and the Butt's. Flickr was not letting me log in until just now! ;)

 

[dnic]

Schweeet

 

[pvillecomp]

At 6 hrs. The 8#'er on the Right hit 165 about 10 min after this shot and is already in foil. 

Thanks Dnic.

 

[pvillecomp]

Ribs getting a spritz of Apple.

 

[pvillecomp]

Goodness gracious, Kingsford makes a TON of ash. I had to dump my ash drawer because it was choking the fire. I've burned 20+#'s of lump and just filled it once. Oh well.

 

[pvillecomp]

16 hours later.... it was so worth it!

Chicken and Ribs together forever...

Finished Ribs

Pulled Pork

Brisket

And last but not least... Chicken

Thanks for stopping by to view the feast.

 

[jp61]

 

 

[scarbelly]

Looks like a great practice run 

 

[pvillecomp]

Thanks JP61 and Scarbelly.

 

[smokinhusker]

Looks like a very successful and delicious practice run!

 

[oldschoolbbq]

Nice...

 

[newmc]

Looks like heaven!!  How long did the ribs take and is this the only heat you put to them...meaning did you have to boil/bake them first?  Thanks and sorry for the noob question, I've never done ribs and everybody does them differently but yours look awesome!

 

[jp61]

Looks like heaven!!  How long did the ribs take and is this the only heat you put to them...meaning did you have to boil/bake them first?  Thanks and sorry for the noob question, I've never done ribs and everybody does them differently but yours look awesome!

Shhhhh.... just a little friendly warning. Be careful..... they're watching 

Edit: Do a search at the top of the page...... 3-2-1 method for spareribs and/or 2-2-1 method for BB ribs. Those will give you a great starting point on ribs. Good luck and have fun!

 

[pvillecomp]

Thanks SmokinHusker, oldschool and NewMC

NewMC, these were smoked only using the 2-2-1-GONE method.

Rubbed and then smkoed for 2 hours with cherry wood, then 2 hours in foil with honey, Parkay and brown sugar and finally 1 last hour on the low heat. Brush lightly with sauce for the last 10 min and then, as soon as they hit the table they are GONE!