Smoked a whole lot of meat today

[73saint]

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.

 

[Nuallangus]

That’s a lot meat! Looks amazing!

 

[MJB05615]

Looks great! Making me hungry. Especially the Tri tip. WOW!

 

[TNJAKE]

Nice meatfest!

 

[motocrash]

 

[Blues1]

Wow. Feeding the community? Looks good!

 

[chopsaw]

Nice !!

 

[Sowsage]

Man that was a good run right there! Nice job! Wish could get a sample if each! Lol!

 

[gmc2003]

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

Point for sure
Chris

 

[sawhorseray]

That's a fine piece of work Saint, nice job, Like! RAY

 

[Ishi]

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

 

[forktender]

That's exactly what I need right about now.....damn that looks amazing.

 

[xray]

Everything thing looks phenomenal!!

 

[Johnny Ray]

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]

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]

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]

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!!

 

[Smokin' in AZ]

Nice job Saint, it all looks fantastic!

LIKE!

John

 

[SmokinVOLfan]

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!

 

[Winterrider]

Job well done. Looks absolutely fantastic. Full smoker is a happy smoker. . .