oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-27-2013, 08:14 AM   #1
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Default First Multi Meat Cook! Pron

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
Attached Images
File Type: jpg image.jpg (100.4 KB, 258 views)
__________________
* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Thanks from:--->
Old 03-27-2013, 08:19 AM   #2
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

Great start Looking forward to seeing your progress
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
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
Big George's BBQ is online now   Reply With Quote


Old 03-27-2013, 08:22 AM   #3
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

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.
code3rrt is online now   Reply With Quote


Old 03-27-2013, 08:29 AM   #4
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Default

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 XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Old 03-27-2013, 08:29 AM   #5
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Is it done yet?



Nice start!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!


I'm thinking about summer!


Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Old 03-27-2013, 08:41 AM   #6
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

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.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 03-27-2013, 08:56 AM   #7
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Default

Cook going good soo far here is the briskey rubbed and resting out waiting to go on soon
Attached Images
File Type: jpg image.jpg (116.8 KB, 243 views)
__________________
* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Old 03-27-2013, 09:01 AM   #8
savageford
is one Smokin' Farker
 
Join Date: 02-24-13
Location: Westfield, MA
Default

Looks good so far, look forward to more pron!!
savageford is offline   Reply With Quote


Old 03-27-2013, 09:30 AM   #9
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

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
HeSmellsLikeSmoke is offline   Reply With Quote


Old 03-27-2013, 10:17 AM   #10
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Default

Briskey just went on I say we looking pretty good so far
Attached Images
File Type: jpg image.jpg (45.8 KB, 204 views)
__________________
* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Old 03-27-2013, 11:03 AM   #11
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Default

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 XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Old 03-27-2013, 11:07 AM   #12
DownHomeQue
is One Chatty Farker
 
Join Date: 10-11-12
Location: Jonesboro. AR
Default

Quote:
Originally Posted by Tony A View Post
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!
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL]

^^ My Build

[URL]http://www.bbq-brethren.com/forum/showthread.php?t=168946[/URL]

Building a Fire in an Offset 101
DownHomeQue is offline   Reply With Quote


Old 03-27-2013, 11:30 AM   #13
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

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 - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 03-27-2013, 11:31 AM   #14
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Quote:
Originally Posted by Tony A View Post
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.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 03-27-2013, 11:47 AM   #15
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by Tony A View Post
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.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 11:05 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.