I am going to start a big cook late this afternoon. It will be an over night cook as well. My fridge looks awesome right now...meat everywhere, not a chicken in site :becky:
1. 1x17lb brisket prime
2. 2x13lb briskets choice
3. 1x9lb bone in pork butt
4. 1xsaint Louis style spare rib
5. 3xbaby back ribs
6. 10xEarl Campbell hot links (ya this part is cheating, but they are so good)
7. 28xbacon wrapped jalapeños for snacks :becky:
The plan is to cook with a full water pan, at 225 old school the entire cook, with the guru managing the fire. The meat will be smoked with hickory until the bark and temp look good the next day. Once the briskets are wrapped, I'll start the pork butt, and switch to apple wood, and finish the ribs with apple wood as well. The sausage and jalapeños don't care
just cook them in the smoker.
I am going to load the smoker with 30lb of kbb charcoal, and see how it runs over 24hours and report back the group with fuel and water consumption.
I will also post the pr0n experience...can't wait to smell like a bbq pit!