Smoking start to finish with Qview!!

[weberlamp]

BBQ scheduled for Friday night so i got all of my prep done Thursday night.  2 racks of babys, 6# boneless butt, 2 whole fryers, a fatty will probably be thrown in for good measure.  

The rub on the ribs and butt is:

3/4 cup paprika

1/2 cup sugar

1/2 cup salt

1/4 cup ground black pepper

3 tbsp cayenne pepper

2 tbsp cumin

1 tbsp sage

1 tbsp chili powder

1 tbsp garlic

1/2 tbsp cinnamon

The brine for the chicken is one that  I use for turkey breasts and it is delicious.

12 cups (3 quarts) water, divided 

3/4 cup kosher salt 

1 medium shallot, roughly chopped 

1 medium clove garlic, smashed 

Zest of 1 lemon, removed in large strips with a vegetable peeler 

10 thyme sprigs 

8 sage leaves 

4 bay leaves 

1 tablespoon allspice berries 

Bring 4 cups of water to a boil along with all other ingredients until salt is dissolved, bring to room temp, add remaining water and brine for at least 6 hours.

Pre Qview

2 racks rubbed and ready for the WSM

Butt rubbed and waiting for the smoke will go on the WSM at 4:30am

2 fryers getting tasty

I had to post a picture of all of it ready to go, cant wait!!

More pictures to come throughout the day tomorrow.

 

[so ms smoker]

   Looks like a plan coming together! Can't wait to see the finish.

Mike

 

[berninga87]

 

[weberlamp]

4:30 am

Butt is a smokin'

Im finding it hard to go back to sleep.....drool.....

 

[weberlamp]

1:30

ribs are a smokin'  using 2-2-1 method

 

[weberlamp]

3:00

Chickens brined, rubbed and smokin'

What a beautiful site...

Ribs almost ready for foil

 

[jrod62]

Looks good :drool

 

[scarbelly]

Looks like it turned out great. Congrats

 

[oldschoolbbq]

Lamp , everything looks great.

. Good job

.

However, i noticed you had your Chicken real close to the Butt ; for safety sake be sure they don't touch . The bwst bet would be to have the Chicken below anything else , this prevents cross-contamnation.

Just helping...

Stan aka  oldschool

 

[weberlamp]

Oldschool...I appreciate the advice, however i did ensure that they were not touching.  This picture may indicate that it is time for the larger WSM.

The PP was amazing, put on at 4:30am, pulled off at 6:00pm and placed in a cooler.  It was so easy to pull apart, and was very moist.  My wife said that it was my best pork butt yet....wife happy I am happy....that is a win in my book.

Great ribs

Hope yall enjoy the pics, the food was great.

 

[chef jimmyj]

Really nice!...JJ

 

[veritas]

LOOKS GOOD!