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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-24-2013, 05:40 PM | #1 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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03-24-2013, 05:41 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like success from here!
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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. |
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03-24-2013, 05:42 PM | #3 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Sounds like a great success! Your pulled pork and brisket look delicious!
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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/ |
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03-24-2013, 05:47 PM | #4 |
Full Fledged Farker
Join Date: 12-26-12
Location: Goode,VA
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Looks great!
What are you using in terms of pots for the mini WSM's? Are they porcelain coated? Thanks for sharing, Dave
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Proud member of the [URL=http://www.bbq-brethren.com/forum/showthread.php?t=155673]Zero's Club[/URL] |
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03-24-2013, 05:50 PM | #5 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Nice job and some lucky friends!
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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 |
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03-24-2013, 05:51 PM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I am using the IMUSA 32qt tamale pots. I have them painted with flat black high temp spray paint.
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~Ren~ Fat Kids Club Founding Member |
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03-24-2013, 06:15 PM | #9 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Sounds like a success! Nicely done!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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03-24-2013, 06:56 PM | #10 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Very Nicely done !!
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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!! |
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03-24-2013, 07:01 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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One hell of a cook in my opinion.
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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 |
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03-24-2013, 09:49 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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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!
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*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!! |
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03-25-2013, 05:50 AM | #13 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Brisket looks killer!
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03-25-2013, 07:52 AM | #15 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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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~Ren~ Fat Kids Club Founding Member |
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