Lots of Qview for our big Memorial day smoke.

Discussion in 'Pork' started by rbranstner, May 31, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    My brother wl_kb3 came to town for the weekend and we fired up my smoke shack and filled it with meat. It was a long day of smoking as we got a bit of a late start. The meat went on the smoker at 8:30 AM and we didn't get done with pulling and packaging it until 2 AM. We ended up throwing on 5 butts, 2 chuckies and a full packer brisket. We also threw a few stuffed burgers on for lunch yesterday. This was the first time that I have tried a picnic roast butt and also the first time I tried not foiling a butt. I have not eaten the pulled pork yet to see if there is a big difference in taste between the foiled vs. non foiled but I think I will keep foiling in the future as the 4 foiled ones pulled like a dream and the non foiled one was a bit tougher. It still pulled ok it just wasn't any where as easy as the foiled one. I did foil the one butt and let it rest in the cooler before we pulled it. Well here is our qview.


    The Brisket.


    We tried out a different marinade for the brisket.


    The 5 butts.


    The two chuckies.


    I tried a marinade for the chuckies that my buddy gave me for a brisket. I don't think I will use this again as its made for doing a brisket in the oven and giving it a fake smoke flavor. The marinade has liquid smoke added. Still tastes good but there is no need for liquid smoke when I am putting it in the smoker.


    Its the next morning and its time to get the rubs on the meat and get them into the smoker.


    Brisket ready for the smoker.


    All on the smoker.


    The smoker.




    Some stuffed burgers for lunch.


    Chuckie all rested and pulled like a dream. I normally slice them but this one was so tender there was no way you could slice it.


    The point of the brisket pulled like a dream as well. We were going to make burnt ends but my brother decided he wanted to try pulling it.


    Here is the brisket.


    One of the butts after the bone was pulled out.


    Nice and clean.


    All pulled.


    Well you get the idea. Thanks for looking at our Qview.
    Last edited: May 31, 2010
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks for providing the great qvue, plus reviews of what ya used and what was liked/disliked about each one. I'm digging your smokehouse, big time!!! Nice work on all the food!
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Wow it all looks great nice job
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Job RB & Bro!

    No meat is safe when you two get together!!!!

    BTW: How's the ankle?

  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    The ankle is still sore and my whole foot is black and blue but I managed to hobble around all weekend.

    We also made my brother a UDS so he is happy. This was the first really big load of meat I have done on this smoker except for our venison sausage and I learned a lot about how the smoker cooks. I have to remember to rotate the meat ever couple of hours so it gets done evenly. We had issues with one side of the meat being 10 degrees or more hotter than the other side. The new Instant read thermometer I got this week was a life savor its a MUST HAVE when doing large amounts of meat.

  6. wl_kb3

    wl_kb3 Fire Starter

    great looking food!
  7. fftwarren

    fftwarren Smoking Fanatic

    looks awesome. I really like your smoke shack, that thing is cool
  8. NICE   [​IMG]
  9. rc1991

    rc1991 Smoke Blower

    That all looks GREAT!
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Have you tried any of it yet?
  11. smokey paul

    smokey paul Meat Mopper SMF Premier Member

    Great looking smoke good pictures and WOW what a neat smoke shack...

    Are there picture or how to some where on the forum??

    good work, wish i was near to MN    LOL
  12. thunderdome

    thunderdome Master of the Pit

    That was one hell of a smoke. How long did you foil chuckie and butt?
  13. chainsaw

    chainsaw Smoking Fanatic

    It all looked great love your smoker, it is so BIG  inside lots of room! Nice workmanship as well
  14. rbranstner

    rbranstner Smoking Guru OTBS Member

    We took them to 160-165 then foiled them until they hit 200 ish. Then they went off to the cooler with blankets to rest. I don't know for sure how long they were in the foil.
  15. rbranstner

    rbranstner Smoking Guru OTBS Member

    Thanks. After that smoke I learned a lot and need to change/add a few things. I need to get more grates. I will probably insert more grates inbetween the ones I have. I need to come up with a better way to catch juices because my grates are too far apart and a lot of it dripped to the bottom of the smoker, I need to put a better floor in it so when the juices do spill to the bottom it won't hurt it. Right now I have a piece of metat but there is some wood exposed and its not good to have the drippings falling on that so it will rot also a bit of a fire hazard.
  16. papad

    papad Smoke Blower

    That's a huge smoker. How much propane do you go through to heat that thing up? Looks like you're using a turkey fryer burner?

    Any way, the meat all looks great. Nice job!
  17. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Pretty sweet!  Nice to have the room for a lot of meat, huh?  It's just as easy to tend a smoker for one roast as it is for 5 - 10, so might as well fill er up and have great food all week!  Enjoy!!
  18. ak1

    ak1 Master of the Pit OTBS Member

    Wow!!! That looks nice.

    Where the heck is a drooling smiley when you need one!

    Found one![​IMG]
    Last edited: Jun 1, 2010
  19. matts

    matts Smoking Fanatic

    Heck of a smoke, looks reeeeeel good.
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's a beauty---Where did you find that?


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