somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Count me in with Greg and Mark.
Fill'er up and make a day of it.
I would also throw everything on at the same time, then as you take **** out, move down your heat shield (rack wrapped 3/4 in foil is the quick shield) to conserve fuel.
At around 240,
Pork loin on low (2 slats above water) rack with butt, will hit 165 in about 3 hours, wrap in foil take to 190 (another hour) out and in the cooler.
So your 4 hours in, check the chickens, and probe your butt (please, stay on topic with that comment) should be 155-165 or so. Wrap it, take it to 190. maybe 2 more hours. In the cooler.
If the chickens werent done at 4 hours, they are done now. Eat the chickens.
Move the brisket down as you take **** out. Move shield down too. Turkey should end up above the brisket by the end. Probe turkey (I'm guessing 14#) at about the 7 hour mark. Leave probe in if possible, cuz she's gonna squirt.
Eat the pork loin, its been 3 hours since you coolered it.
Turkey done in around 8-10 hours depending on temps maintained. Take it out, let it sit.
Shield above brisket now. Oh yeah, spray the **** out of everything as you cook. Every 45 minutes, you crack a beer, you give them a drink of juice too.
After like 12 hours, your **** faced, you got food everywhere, and the briskets done. You slice into it, eat a few pieces, then pass out.
Wake up 2 hours later and are just cognizent enough to throw everything in the fridge, grab the butt from the cooler, pick off a chunk and throw that in the fridge.
Then in the morning, your wife follows the meat tidbits and grease hand prints on the wall (stablizers) to find your sorry ass on the floor, cuz you missed the bed.
This is like a typical Saturday at our house. Best thing about it. You get great leftovers, while your heating the beast for your Sunday ribs :)
The death of "willkat98"
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M