Friday Night Smorgasboard

[jmusser]

Fired up the Bradley at 530 AM. Butt on at 630. Chicken at 900. Beef ribs at 1030. St Louis ribs at 1100. Full smoker and cold temps outside made things go a little longer than expected. Fed quite a bit of the neighbors in the garage with patio heaters and beverages. Good time and learned some new stuff. Never did 4 separate meats and trying to smoke to a timed meal is stressful. Nothing to do but look at temps and drink. Okay time for pics.

Beef Short Ribs rubbed with Montreal Steak

6# Chicken brined, injected with butter and seasoning and dusted with my poultry rub and some fresh herbs inside

St Louis Pork Ribs with basic pork seasoning

10# Bone in pork butt covered in pork rub

Now the end results.
Beef Ribs- preferred simple SPOG over Montreal, IT 201 but still not as probe tender- timed out and tasted good- not as tender
Chicken- turned out great, moist, tender, nothing to change here
Pork ribs- first time wrapping in butcher paper, Sweet baby rays; looked good-never tasted as they were gone quick-so I guess no change
Pork butt- WOW- this thing seemed to take forever. Good flavor in final product- needed a longer rest (time again), SOFlaq's finishing sauce
-8 hrs into smoke was at 155* IT, foiled and into oven at 275, then 300, then 350 trying to get it up- 5 hours in oven to get to 198*
- If i wouldn't have wrapped and into oven I think it would still be in there!

Takeaways: smoker fully loaded takes a long time to recover in 10* weather. Smoking to meet a timeframe to eat is stressful as each piece of meat is done in its own time. But, they never tell you they needed longer to the end! I tried to add at least an hour onto each projected cook time as a buffer. I knew based on probe that ribs were not quite there and my butt needed much longer than a 5 minute rest. Overall a success as only a little pulled pork left. Happy people but I know I am capable of more. SOrry to ramble but these are my notes for the future! Thanks for checking it out and congrats if you made it to the end. Jarod

 

[Smoking Allowed]

All looks good to me. I have yet to try the "multiple meats" smoke, yet. I'm stressed out enough just trying to get one finished in time to eat.

 

[Winterrider]

It all looks pretty darn good from my seat. Nicely done. . .

 

[chopsaw]

I agree , looks great .
I don't even hesitate anymore . I go right to the oven if needed . I understand trying to get it all together like you did though . Nice work .

 

[sandyut]

Looks real good from here! quite a haul of meat there!

 

[MCQSmoker]

Oh wow, it all looks incredible

 

[Brokenhandle]

Looks really good! I'd call it a success... food disappeared and you didn't have to order pizza!

Ryan

 

[OldSmoke]

I new to smoking and did a lunch with multiple meats. I was just a little stressed, but exhausted by the end. I did use the oven for one meat, I just didn’t tell anyone! It looks like you did great. If you don‘t have many leftovers, and people had fun, you have a success!

 

[DRKsmoking]

WOW
cooking just one type of meat is enough for me right now, but that is fantastic, How did the skin on the bird turn out . As i think that is my next challenge.
It all looks great , nice to see a full smoker and empty plates
David

 

[jmusser]

WOW
cooking just one type of meat is enough for me right now, but that is fantastic, How did the skin on the bird turn out . As i think that is my next challenge.
It all looks great , nice to see a full smoker and empty plates
David

Skin was good, turned out darker than expected. About an hour before done I sprayed with some olive oil and voila, roasted skin. I really like the brined and butter injected. I did this with a turkey breast in Fall and really enjoyed.

 

[jmusser]

I new to smoking and did a lunch with multiple meats. I was just a little stressed, but exhausted by the end. I did use the oven for one meat, I just didn’t tell anyone! It looks like you did great. If you don‘t have many leftovers, and people had fun, you have a success!

Yep, I was whooped and in bed by 10:00! Asked neighbor how ribs where that I didn't try and they said best they ever had, so I take that as a success. LOL

 

[DRKsmoking]

Skin was good, turned out darker than expected. About an hour before done I sprayed with some olive oil and voila, roasted skin. I really like the brined and butter injected. I did this with a turkey breast in Fall and really enjoyed.

so you finished it right in the smoker with oil on the shin and it became crispy. That's great news. I thought i would have to finish in the house oven
thanks
David

 

[jmusser]

so you finished it right in the smoker with oil on the shin and it became crispy. That's great news. I thought i would have to finish in the house oven
thanks
David

Yes sir. Cooking spray oil misted it nicely. Also I had injected with butter and seasoning and some made its way to the surface.

 

[DRKsmoking]

Yes sir. Cooking spray oil misted it nicely. Also I had injected with butter and seasoning and some made its way to the surface.

thanks , another item on smoking list to remember to do, crispy skin add oil in last hour , along with the cajun butter injection i learned earlier
going to be a chicken weekend next weekend

David

 

[Wurstmeister]

Great work Jarod! But you left out one element: keep moving so you don't freeze in place. Thank you for the narrative and photos. You provided a very good presentation and great looking meats.