- Jul 12, 2008
- 71
- 55
Hello SMFers,
I plan to smoke Brisket, Pork Butt (or shoulder), and back ribs for a graduation party in June.
Lot's of new to me stuff going on here so I'm looking for some tips and ideas.
New to me (or been a long time):
-New cooker - A Char Griller Grand Champ XD. Chamber measures 40" L X 20" D.
-New style of cooker - Offset is new to me. I normally just use my Weber kettle. I have a steel plate to separate the coals. For bigger cooks I'd use my box grill, with a pan placed under the grates and coals under the pan.
-Brisket - I did a small brisket 10+ years ago. It was small. I think it may have been just a flat. It was edible but that's about it.
-Pulled Pork - Did one about the same time as the brisket. It came out good enough.
Yesterday I seasoned the cooker and I'm going to do a small test run this weekend.
Serving time is ~4:00 Saturday.
The Brisket - I picked up an 8lb Choice packer from Costco. I wanted something bigger but it the last one.
I thought brisket was suppose to be cheap
.
Pork Butt - 5lbs. I should've gotten a bigger one but just wasn't thinking.
Macaroni and cheese -
Fuel for this weekend's test run -Kingsford charcoal, Apple, Almond, and a little Oak. I might buy a bag of hickory for the actual party.
I'll be regulating heat with the intake and exhaust vents.
The plan:
Friday
5:00 PM warm up the cooker to 300*
6:00 PM start the smoke on Brisket and Butt. Aiming to cook @ 250* +/- 20*
5lb Butt lower rack closer the stack.
8lb Brisket top rack closer to the stack
I open the cooker to take my first peak when one of the meats hits ~170*
Smoke until the bark sets.
Wrap and finish in oven at @225.
I'm finishing in the oven at the lower temp in hopes of getting some sleep.
Is that going to work? Will I actually get any sleep?
Maybe I should use an even lower temperature to get more sleep?
Start checking for doneness with probe when temps hit ~195*
Pull, unwrap and let cool to ~180*
Rewrap and hold in a faux cambro until serving time.
I still need to do some homework on the mac-n-cheese. But I plan to smoke, refrigerate and reheat to serve.
So, that's the plan. Any and all feedback is much appreciated.
I plan to smoke Brisket, Pork Butt (or shoulder), and back ribs for a graduation party in June.
Lot's of new to me stuff going on here so I'm looking for some tips and ideas.
New to me (or been a long time):
-New cooker - A Char Griller Grand Champ XD. Chamber measures 40" L X 20" D.
-New style of cooker - Offset is new to me. I normally just use my Weber kettle. I have a steel plate to separate the coals. For bigger cooks I'd use my box grill, with a pan placed under the grates and coals under the pan.
-Brisket - I did a small brisket 10+ years ago. It was small. I think it may have been just a flat. It was edible but that's about it.
-Pulled Pork - Did one about the same time as the brisket. It came out good enough.
Yesterday I seasoned the cooker and I'm going to do a small test run this weekend.
Serving time is ~4:00 Saturday.
The Brisket - I picked up an 8lb Choice packer from Costco. I wanted something bigger but it the last one.
I thought brisket was suppose to be cheap
Pork Butt - 5lbs. I should've gotten a bigger one but just wasn't thinking.
Macaroni and cheese -
Fuel for this weekend's test run -Kingsford charcoal, Apple, Almond, and a little Oak. I might buy a bag of hickory for the actual party.
I'll be regulating heat with the intake and exhaust vents.
The plan:
Friday
5:00 PM warm up the cooker to 300*
6:00 PM start the smoke on Brisket and Butt. Aiming to cook @ 250* +/- 20*
5lb Butt lower rack closer the stack.
8lb Brisket top rack closer to the stack
I open the cooker to take my first peak when one of the meats hits ~170*
Smoke until the bark sets.
Wrap and finish in oven at @225.
I'm finishing in the oven at the lower temp in hopes of getting some sleep.
Is that going to work? Will I actually get any sleep?
Maybe I should use an even lower temperature to get more sleep?
Start checking for doneness with probe when temps hit ~195*
Pull, unwrap and let cool to ~180*
Rewrap and hold in a faux cambro until serving time.
I still need to do some homework on the mac-n-cheese. But I plan to smoke, refrigerate and reheat to serve.
So, that's the plan. Any and all feedback is much appreciated.