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aawa 03-24-2013 05:40 PM

50lbs of meat on 2 WSM Minis and a kettle w/ pron
Decided to celebrate spring with a bbq at the house. I was expecting about 30 some friends. I made a trip to restaurant depot and of course went overboard.

2 packs of pork butt each over 18lbs (36+lbs of pork butt) and a 13 lb brisket.

I used Simply Marvelous Cherry Rub for the pork butts, and 50/50 kosher salt and pepper on the brisket. I didn't get pron of the prepped meat though because I was in a rush to get it done.

My plan was doing the pork butts at 235 that way when i put them on at 1230am. The brisket I cooked in the kettle using the ring of fire method settled in at 250.

I woke up at about 6amish to the mini's and kettle still going strong. The temperature dropped some in the kettle so I threw a couple more lit coals into it.

At about 11am the mini's started dropping temperatures. The coals were just about done. So instead of loading up more coals, I threw them a 300 degree oven to finish and put into a cooler to rest. The brisket finished about 430pm and rested in the cooler. Party start was 5pm but I know my friends so I knew I had till 6-7ish before a majority of the party was here.

One pork butt pulled. Nice and moist and tasty. I finished it off with a little bit of Eastern Carolina Dip.

The brisket (which was the 3rd one I have ever done) I think I could of trimmed the brisket fat a little bit more. But overall this was the very good. It was nice and moist and tender.

The party went through the flat of the brisket (mainly because I hid the point so I could enjoy it throughout the evening) and 3 of the 4 pork butts! Everybody love it and asked me when the next time I was having another party.

bigabyte 03-24-2013 05:41 PM

Looks like success from here!:thumb::hungry::nod:

cowgirl 03-24-2013 05:42 PM

Sounds like a great success! Your pulled pork and brisket look delicious! :thumb:

VA-Dave 03-24-2013 05:47 PM

Looks great!

What are you using in terms of pots for the mini WSM's? Are they porcelain coated?

Thanks for sharing,


Budman1 03-24-2013 05:50 PM

Nice job and some lucky friends!

aawa 03-24-2013 05:51 PM


Originally Posted by VA-Dave (Post 2421186)
Looks great!

What are you using in terms of pots for the mini WSM's? Are they porcelain coated?

Thanks for sharing,


I am using the IMUSA 32qt tamale pots. I have them painted with flat black high temp spray paint.

criffaaa1 03-24-2013 05:56 PM

looks great, your friends are lucky.

charrederhead 03-24-2013 06:06 PM

Well done...wish I had a friend like that.

chicagokp 03-24-2013 06:15 PM

Sounds like a success! Nicely done!

Oldbob 03-24-2013 06:56 PM

Very Nicely done !! :thumb:

HeSmellsLikeSmoke 03-24-2013 07:01 PM

One hell of a cook in my opinion. :thumb:

tish 03-24-2013 09:49 PM

The pulled pork looks fantastic, but it's the brisket that's doin' it for me! That looks amazing, Ren. I'd happily take a plate of that! :thumb:

Phubar 03-25-2013 05:50 AM

Brisket looks killer!

DirtyChurro 03-25-2013 07:29 AM

I can hardly wait to do my next brisket. Yours looks amazing!

aawa 03-25-2013 07:52 AM

Thanks guys. 3rd time is a charm for me with briskets. The first two I thought i had it taken off at the right time only to find out it wasn't as tender as I wanted. This one had the perfect texture.

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