Labor Day Weekend Butt & Chuckie!

[miller51]

3 am... just a little too late for whiskey, way too early for coffee

But hey, let's smoke some meat!

Pork Butt with my own pork rub that's a mix of chili, cumin, black pepper, white pepper, granulated onion and garlic, salt, season salt, paprika, turbinado sugar, and a new found honey granules which is interesting.

Chuckie has my own beef blend which is about the same, but a little heavier on the pepper and salt, lighter on the others, but also without the sugar or honey powder...

Fired up the Kamodo at 2am, up to temp pretty quick, shooting for the 250*-275* range and once it settles in, hoping not to open it till daylight at least and foil shortly thereafter for a mid-afternoon meal.

I'll try to post updates as I go... Happy Labor Day Weekend all!

 

[Chris_in_SoCal]

It looks like a good start. I will wait for the updates.

 

[TimboBBQ!]

3 am... just a little too late for whiskey, way too early for coffee

But hey, let's smoke some meat!

Pork Butt with my own pork rub that's a mix of chili, cumin, black pepper, white pepper, granulated onion and garlic, salt, season salt, paprika, turbinado sugar, and a new found honey granules which is interesting.

Chuckie has my own beef blend which is about the same, but a little heavier on the pepper and salt, lighter on the others, but also without the sugar or honey powder...

Fired up the Kamodo at 2am, up to temp pretty quick, shooting for the 250*-275* range and once it settles in, hoping not to open it till daylight at least and foil shortly thereafter for a mid-afternoon meal.

I'll try to post updates as I go... Happy Labor Day Weekend all!

View attachment 723384

Nice! Be a great meal!

 

[BrianGSDTexoma]

Nice. I just threw a chuck on smoker. Think I low smoke for 4 hours than crock pot it.

 

[chopsaw]

3 am... just a little too late for whiskey, way too early for coffee

Perfect time to mix the 2 .

 

[912smoker]

And in for the finish


Keith

 

[miller51]

Forgot the 7am update but at 9:30 the Pork Butt is sitting at 178* no wrap so far, and the Chuckie is at 171* no wrap (yet). Will probably foil the Chuckie shortly since I'm planning on chopping it and it will give it a bit more moisture and will probably only wrap up the pork at the end for the rest if it keeps going good..

 

[miller51]

Nice. I just threw a chuck on smoker. Think I low smoke for 4 hours than crock pot it.

I definitely pull that move to save on the cook when I'm doing a big party. Small family and friends today so I'll probably end up with the Chuckie in the crock pot to keep it warm, but hoping it comes out pull apart tender from the pit.

 

[miller51]

Perfect time to mix the 2 .

Actually doing that this morning with some BT bourbon cream in my coffee!

 

[miller51]

Update... Chuckie was done and resting at around 11am, soon as I foiled it, it took off.

Ended up foiing the butt too about minutes ago, the stall came late and just kept stalling so rather than risk delaying the food, went a head and wrapped hear it is just before the foil...

 

[miller51]

3 am... just a little too late for whiskey, way too early for coffee

But hey, let's smoke some meat!

Pork Butt with my own pork rub that's a mix of chili, cumin, black pepper, white pepper, granulated onion and garlic, salt, season salt, paprika, turbinado sugar, and a new found honey granules which is interesting.

Chuckie has my own beef blend which is about the same, but a little heavier on the pepper and salt, lighter on the others, but also without the sugar or honey powder...

Fired up the Kamodo at 2am, up to temp pretty quick, shooting for the 250*-275* range and once it settles in, hoping not to open it till daylight at least and foil shortly thereafter for a mid-afternoon meal.

I'll try to post updates as I go... Happy Labor Day Weekend all!

View attachment 723384

Final update: everything finished good, the pork was a little behind schedule but all worked out well.

Fired the Kamodo up to about 500* and added some flank steaks for good measure! On the plate in the final picture is all the meat, pulled pork, chopped Chuckie, flank steak, with a few of the sides, perogie casserole (western PA thing), bacon ranch pasta salad, and yes, that's the "blue box" mac and cheese (grand kids prefer over my cheese smoked mack so ).

Happy Labor Day weekend all... off to the bourbon and a cigar after cooking all night and day!

 

[02ebz06]

Mighty fine looking meal there.