First Multi Meat Cook! Pron

Tony A · 03-27-2013, 07:14 AM

First cook where I'm doing 3 different meats hopefully this all goes well I will be posting pics start to finish so hopefully you will all follow and comment to help me out throughout the day !

This beautiful 10.5 pound shoulder was put on at 8 am with my home made rub pit set at 275 with a little mix of apple and oak

Big George's BBQ · 03-27-2013, 07:19 AM

Great start Looking forward to seeing your progress

code3rrt · 03-27-2013, 07:22 AM

Looks like you are off to a good start. Which cooker(s) are you using and what are the other meats, and do you have a target time for getting it all done? The more details you provide, the more these fine folks around here can help.

Have fun,
KC

Tony A · 03-27-2013, 07:29 AM

Using the primo xl for all of this I have a 6 pound brisket and 3 racks of ribs left to throw on hope to have everything served by 6 or 7

Ron_L · 03-27-2013, 07:29 AM

Is it done yet?

Nice start!

bigabyte · 03-27-2013, 07:41 AM

I'm a little more patient than Ron.

By about 11 minutes.

So, how is it???

Tony A · 03-27-2013, 07:56 AM

Cook going good soo far here is the briskey rubbed and resting out waiting to go on soon

savageford · 03-27-2013, 08:01 AM

Looks good so far, look forward to more pron!!

HeSmellsLikeSmoke · 03-27-2013, 08:30 AM

I like the pit temp you chose for the meats. This is looking promising already.

Tony A · 03-27-2013, 09:17 AM

Briskey just went on I say we looking pretty good so far

Tony A · 03-27-2013, 10:03 AM

Any particular reason that my brisket went on at 10 and IT is already 125??? Should I be concerned?? or wait for the stall all is well?

DownHomeQue · 03-27-2013, 10:07 AM

Quote:

Originally Posted by Tony A

Any particular reason that my brisket went on at 10 and IT is already 125??? Should I be concerned?? or wait for the stall all is well?

Its all good.. it will take its time unless you got a kobe brisket!

No Worries!

Lake Dogs · 03-27-2013, 10:30 AM

The brisket is fairly small; 6 hours should be on the long side, may be more like 5, perhaps even as short as 4.5 hours. Watch it (not looking, I mean) carefully. When the temps get over 200 on it start checking for tenderness if you can. If not, just remove it at about 5.25 hours, have or put it in foil, wrap 'er up in a towel and set it in a cooler (used as a warmer) until 6pm.
So, you may be taking this off around 3:15 or 3:30, give or take. No worry. Glad it's done earlier than later...

You're going awesome!

Lake Dogs · 03-27-2013, 10:31 AM

Quote:

Originally Posted by Tony A

Any particular reason that my brisket went on at 10 and IT is already 125??? Should I be concerned?? or wait for the stall all is well?

What Downhome said. You're good. There is and will be a stall, probably around 150-170 degrees, give or take.

Bludawg · 03-27-2013, 10:47 AM

Quote:

Originally Posted by Tony A

Any particular reason that my brisket went on at 10 and IT is already 125??? Should I be concerned?? or wait for the stall all is well?

The temp is rising fast because it wasn't cold when it hit the pit.

03-27-2013, 07:19 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great start Looking forward to seeing your progress __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

03-27-2013, 07:22 AM	#3
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks like you are off to a good start. Which cooker(s) are you using and what are the other meats, and do you have a target time for getting it all done? The more details you provide, the more these fine folks around here can help. Have fun, KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

03-27-2013, 07:29 AM	#4
Tony A Full Fledged Farker Join Date: 02-29-12 Location: Long island, Ny	Using the primo xl for all of this I have a 6 pound brisket and 3 racks of ribs left to throw on hope to have everything served by 6 or 7 __________________ * PRIMO OVAL XLMINI WSMSMOKEY JOEJUMBO JOEAKORN GOOD GRILLIN ALL

03-27-2013, 07:29 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Is it done yet? Nice start! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-27-2013, 07:41 AM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'm a little more patient than Ron. By about 11 minutes. So, how is it??? __________________ 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.

03-27-2013, 08:01 AM	#8
savageford is one Smokin' Farker Join Date: 02-24-13 Location: Westfield, MA	Looks good so far, look forward to more pron!!

03-27-2013, 08:30 AM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I like the pit temp you chose for the meats. This is looking promising already. __________________ 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

03-27-2013, 10:03 AM	#11
Tony A Full Fledged Farker Join Date: 02-29-12 Location: Long island, Ny	Any particular reason that my brisket went on at 10 and IT is already 125??? Should I be concerned?? or wait for the stall all is well? __________________ * PRIMO OVAL XLMINI WSMSMOKEY JOEJUMBO JOEAKORN GOOD GRILLIN ALL

03-27-2013, 10:30 AM	#13
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	The brisket is fairly small; 6 hours should be on the long side, may be more like 5, perhaps even as short as 4.5 hours. Watch it (not looking, I mean) carefully. When the temps get over 200 on it start checking for tenderness if you can. If not, just remove it at about 5.25 hours, have or put it in foil, wrap 'er up in a towel and set it in a cooler (used as a warmer) until 6pm. So, you may be taking this off around 3:15 or 3:30, give or take. No worry. Glad it's done earlier than later... You're going awesome! __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills