50lbs of meat on 2 WSM Minis and a kettle w/ pron

aawa · 03-24-2013, 05:40 PM

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!

cowgirl · 03-24-2013, 05:42 PM

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

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,

Dave

Budman1 · 03-24-2013, 05:50 PM

Nice job and some lucky friends!

aawa · 03-24-2013, 05:51 PM

Quote:

Originally Posted by VA-Dave

Looks great!

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

Thanks for sharing,

Dave

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 !!

HeSmellsLikeSmoke · 03-24-2013, 07:01 PM

One hell of a cook in my opinion.

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!

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.

03-24-2013, 05:40 PM	#1
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

03-24-2013, 05:41 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks like success from here! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-24-2013, 05:42 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Sounds like a great success! Your pulled pork and brisket look delicious! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

03-24-2013, 05:47 PM	#4
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA	Looks great! What are you using in terms of pots for the mini WSM's? Are they porcelain coated? Thanks for sharing, Dave __________________ Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL]

03-24-2013, 05:50 PM	#5
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Nice job and some lucky friends! __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

03-24-2013, 05:56 PM	#7
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH.	looks great, your friends are lucky. __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

03-24-2013, 06:06 PM	#8
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Well done...wish I had a friend like that. __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

03-24-2013, 06:15 PM	#9
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Sounds like a success! Nicely done! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-24-2013, 06:56 PM	#10
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Very Nicely done !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-24-2013, 07:01 PM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	One hell of a cook in my opinion. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-24-2013, 09:49 PM	#12
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	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! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

03-25-2013, 05:50 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Brisket looks killer! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

03-25-2013, 07:29 AM	#14
DirtyChurro Knows what a fatty is. Join Date: 03-17-13 Location: Smithfield, Utah	I can hardly wait to do my next brisket. Yours looks amazing!

03-25-2013, 07:52 AM	#15
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member