I tried a Multi-tasking feat of super human proportion for my Father's Day Smoke. 1 Beef Clod (22 lbs) 2 racks of BB, 1 rack of Spares, 2 beer can chickens, 12 beer Brats, 8 lbs of leg quarters. The object was to smoke the Clod to perfection with the ability to get the other things on and off at the right times during the 18hr smoke.
Here goes.
The General ready for duty at 0830 Saturday morning.
The Clod was first and here it is after 2 hrs at 1030.
I used the Smoking log off of Jeff's site. I wouldn't have been able to keep track of everything without it.
The plan was to start at 0830 and be done by midnight. Good plan. Didn't work out.
Next was the beer can chickens and the leg quarters. I wrapped the legs with bacon and the thighs I injected with Hot
Wing sauce and BBQ sauce. mmmm good.
Next was the ribs. Spares I figured at 3-2-1 and the BB's at 2-2-1.
Notice the Clod in the back.....It's about 1530 by this time. Things are looking good....but it was not to last.
About 1830....it starts to come a little Summer shower. After all it's 97 degrees and 70 percent humidity...these things come and pass as soon as they start, right.....wrong.
To make an extremely long story (and night) short. It rained for 4-5 hrs, dumped 1.5 inches of rain right in them middle of my Mega Smoke. I did get everything off successfully except for the Clod. He still needed time. It plateaued at 153 for more than 5 hrs. I gave up fighting the wind and rain at 2230 and put the thing in the oven until it reached 200 around 0230 Sunday morning. Wrapped it in more foil and towels and it sat in the ice chest until 0600 when I got up and shredded it for pulled beef.
No sauce, just Pepper and Sea Salt.....
Couldn't have done it without the inspiration from you guys here. Thanks for looking, I have to go get some more leftovers from the fridge.
Here goes.
The General ready for duty at 0830 Saturday morning.
The Clod was first and here it is after 2 hrs at 1030.
I used the Smoking log off of Jeff's site. I wouldn't have been able to keep track of everything without it.
The plan was to start at 0830 and be done by midnight. Good plan. Didn't work out.
Next was the beer can chickens and the leg quarters. I wrapped the legs with bacon and the thighs I injected with Hot
Wing sauce and BBQ sauce. mmmm good.
Next was the ribs. Spares I figured at 3-2-1 and the BB's at 2-2-1.
Notice the Clod in the back.....It's about 1530 by this time. Things are looking good....but it was not to last.
About 1830....it starts to come a little Summer shower. After all it's 97 degrees and 70 percent humidity...these things come and pass as soon as they start, right.....wrong.
To make an extremely long story (and night) short. It rained for 4-5 hrs, dumped 1.5 inches of rain right in them middle of my Mega Smoke. I did get everything off successfully except for the Clod. He still needed time. It plateaued at 153 for more than 5 hrs. I gave up fighting the wind and rain at 2230 and put the thing in the oven until it reached 200 around 0230 Sunday morning. Wrapped it in more foil and towels and it sat in the ice chest until 0600 when I got up and shredded it for pulled beef.
No sauce, just Pepper and Sea Salt.....
Couldn't have done it without the inspiration from you guys here. Thanks for looking, I have to go get some more leftovers from the fridge.
