Pigs Weekend for Smokin'

[pigcicles]

Since this is a muti meat smoke I'm just gonna post it in the General Discussion area.

I decided it's been long enough since I had a good smoke. So this weekend I decided I'm just gonna do it.

I've been waiting on the Pig Drum to get finished at the Sis in Laws (customized art), but it wasn't done, so I had to throw the second drum together today - with no paint.

So here's a start of the pics in the way Ugly Drum (seasoned it before throwing in the good stuff).

Pic #1 is the shot of the smokin arsenal hangin out chillin with the newest kid (the drum) doing all the work



Pic #2 is the Brisket, Butt, Sausage, Bologna ring, and one fatty roll



Pic #3 is the temp gauge holding pretty steady



Hope to have more pics as the night goes on. I'll be hanging out with the frogs in the smoker section tonight. Hope ya'll stop by.

More later - Keep Smokin

PC

 

[walking dude]

looking good pigs.........what DOES that say in the red zone on the temp gauge........looks almost DOA.........LOLOLOL

 

[pineywoods]

Looks good

 

[pigcicles]

LOL, No it says Danger to Unit. I think it should say after burner kicking in.

 

[walking dude]

LOLOLOLOL............good one........lmao

 

[capt dan]

when it gets that high, the made in china stamp melts off!

 

[walking dude]

or explode................

 

[bb53chevpro]

Looks great Pig. will be waiting for the results.
Andy.

 

[ron50]

Looking good Joe. Hope you have your favorite adult beverage to keep you company.

I think you put me in the mood to light up my smoker tomorrow.

Mmmmm fatties.

 

[pigcicles]

Just over 5 hrs into the smoke and the brisket stalled at 161 then dropped to 158 and held for 2 hrs. It's acting like it's trying to move up now. The butt stalled at 152. More pix to add to the story...

Temps:



5 hours pic:



7 hours pic:



Burned some brush left over from the winters ice storms under a smokey moon:



The smokey moon approves and casts its hazey smile



To Be Continued ...

 

[ron50]

Man they look good. Enjoy your nite with them.

 

[desertlites]

YUP looks real good pig-yummm

 

[pigcicles]

Thanks guys. It's coming along low n slow.

11:30 pm and the brisket hit 172. I put it in a foil pan and covered it with foil. I don't have any pictures of that ... so I guess it didn't happen.

I'll post the pics of the finished cook and cut.

The butt is slowly rising and sitting at 164º right now. No hurries - no worries.

Stay tuned as the drama unfolds...

 

[redhorse]

Hey Pig
I just finished up bout 30 min ago myself. What a Beautiful day and night to spend outside its a whole lot better than the week was. Look forward to the end pics
I am just about 20 miles south of ya east of Neosho.
Kurt

 

[pigcicles]

Beautiful day it was Kurt. I've got a good friend that lives between Neosho and Seneca. Hope to meet ya sometime.

Just past 1:00 am and I decided to move the shebang in to the oven. There is still plenty of coals left to finish this out, but convenience is a wonderful thing.

The brisket is at 187º and the butt is just now approaching the 170º mark. Both are foiled and set on cruise control to the finish line.

Pics as they happen...

 

[ron50]

Too funny, lol

 

[ron50]

Perfect example of a patient man who will be rewarded with great results.

 

[bustedluckbarbq]

GREAT lookin smoke ya got there Pig!!!

 

[pigcicles]

The brisket was pulled out just after 5:00 this morning at 191º. For those keeping track of time (Walking Dude

) It took right at 15hrs (1.25 hrs per pound including 2 hr stall) maintaining temps between 210º and 250º with an occasional spike when I was messin around in the drum.

Here a couple pix of the sliced brisket at 8:00 am:

Pan of sliced brisket



Close up shot of the flat and point slices:



The butt came out at 7:30 this morning at 198º (17.5 hrs total or 1.77 hrs / pound including stall)

No pix of it yet as it is still resting. When I get it pulled and finished I'll bring back some more pix.

If I get the energy I have a pork loin that needs to go into the smoke today too.

See ya in a while...

 

[glued2it]

MMMMMMMM Brisket for breakfast!

Looking good! I wish I would have caught this thread yesterday.
I would drove up to Cattle Ridge...I mean cartilage....no that's not it.......Cathider......Heck that little town you blink and miss.

Anyway, I would have drove up there and followed the smoke.
I would have been like the cartoons when they float in air following the aroma.