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Smoked a whole lot of meat today

73saint

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Two Boston butts, 3 racks of ribs (& all the trim/tips), cream cheese, boudin & tri tip.

The tri tip was the star of the show, and why I’m making this thread. I will never do one a different way. I smoked it to 130 IT, then reverse seared over lump charcoal. Absolutely phenomenal.

Butts are still going, 7 hrs in, but they are wrapped and running about 170 last I checked. The ribs took about 3 hours. Never wrapped them, and sauced them about 20 minutes before pulling. I hot smoked some cream cheese for a customer. The ribs and pulled pork are sold as well. Tri tip was our dinner, and many meals afterwards. Boudin was consumed by myself & my better half somewhere along the way and we never got pics. Hope everyone is staying safe and close to home. 075B4816-D65A-4C86-B3C7-8A5BD7800CE6.jpeg 8D9AEF36-0E81-4C4D-89CD-3CEA232C3330.jpeg CDA4E9F9-EF89-428F-8061-0B248F62B667.jpeg 62E31E4F-16B6-4AC8-8E3E-7991772EA34B.jpeg 92470860-9E25-4029-B7F0-416B4EC318DD.jpeg 9101D100-8891-4ECA-90E2-DAE5469A5C86.jpeg 7FE27189-BAC9-42E0-8A9F-A161026283ED.jpeg F96AD0B7-5733-437D-9B78-8A03016BF854.jpeg 5421E835-D2F7-4EA4-8FE2-38D3BE2405F4.jpeg 34F68226-5D3B-44FC-9429-D87E4AB3C0CA.jpeg 9CED2A23-4832-4994-8E71-F6D1968DD43C.jpeg 1C555D58-A187-4414-8975-F219513C7482.jpeg 189F20C8-B6D7-4D08-BD5F-CB07E9E8332B.jpeg
 

gmc2003

Legendary Pitmaster
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I agree with Sow, do you have sampler plates Saint? That looks wonderful!!!

Point for sure
Chris
 

Ishi

Meat Mopper
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That cook had to be for a group over 10 people :emoji_sunglasses:
Joking aside I’ve done a few of cooks like that. Nice job and I like your rig!
 

Johnny Ray

Meat Mopper
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Joined Jun 22, 2019
Your cook looks great. You nailed the Tri Tip. Perfect doneness for my liking.

When I’m doing a big cook like that; prep, cooking, cleaning, etc. That’s when everything in the world is good. For a few hours I can forget about all the “junk” in the world and just focus on cooking.

Johnny Ray
 

SmokinLogs

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Joined Dec 5, 2017
That is one beautiful spread. Everything looks delicious. What kind of sauce/glaze did you use on those ribs? They have a nice mahogany color. I'm sure it all tastes as good as it looks.
 

73saint

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That is one beautiful spread. Everything looks delicious. What kind of sauce/glaze did you use on those ribs? They have a nice mahogany color. I'm sure it all tastes as good as it looks.
I used Blues Hog original and Tennessee Red, mixed. I had never tried that combo before but I will certainly be trying it again. Thanks!
 

73saint

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Thanks everyone. I’ve got a little meat delivery business. I’m fortunate to have a friend in the catering business so I’m able to work from his kitchen. So, all of this except the tri tip is out for delivery today. I sell meat by the pound in vac sealed packages. Lately I’ve been real busy. Drop off smoked meats/meals ready to go, at your doorstep!!
 

SmokinVOLfan

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Damn saint that all looks outstanding. That tri tip does too beautiful color on it. Yeah I would say your business is booming right now. Stay safe out there!
 

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