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Unread 03-27-2013, 07:14 AM   #1
Tony A
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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
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Unread 03-27-2013, 07:19 AM   #2
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Great start Looking forward to seeing your progress
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Unread 03-27-2013, 07:22 AM   #3
code3rrt
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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
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Unread 03-27-2013, 07:29 AM   #4
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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
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Unread 03-27-2013, 07:29 AM   #5
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Is it done yet?



Nice start!
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Unread 03-27-2013, 07:41 AM   #6
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I'm a little more patient than Ron.

By about 11 minutes.

So, how is it???
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Unread 03-27-2013, 07:56 AM   #7
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Cook going good soo far here is the briskey rubbed and resting out waiting to go on soon
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Unread 03-27-2013, 08:01 AM   #8
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Looks good so far, look forward to more pron!!
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Unread 03-27-2013, 08:30 AM   #9
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I like the pit temp you chose for the meats. This is looking promising already.
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Unread 03-27-2013, 09:17 AM   #10
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Briskey just went on I say we looking pretty good so far
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Unread 03-27-2013, 10:03 AM   #11
Tony A
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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?
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Unread 03-27-2013, 10:07 AM   #12
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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!
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Unread 03-27-2013, 10:30 AM   #13
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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!
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Unread 03-27-2013, 10:31 AM   #14
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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.
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Unread 03-27-2013, 10:47 AM   #15
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Quote:
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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.
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