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.
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.