Prepping for first big cook (more Pron to be added)

[yobtaf]

well I got up at 11 and got the chimney going then laid them on top in the basket with red oak and hickory mixed in.

Then injected the butts with apple juice and whats this here sauce, put a bit more rub on, then on to the drum they went at 12am.

These guys are huge. Time to make sure the temp has gone steady :becky:

More to come...

 

[yobtaf]

Got gust of wind at 20mph and a bit of rain ray:

 

[Ron_L]

How's it going after the wind and rain?

 

[yobtaf]

How's it going after the wind and rain?

Temp dropped to 150°-160° I went to sleep for 1.5 hours and it dropped. The temp is back up to 250° but the meat is still at 133°. I should be safe, right? safe as far as the food, not timing. I might have to crank the temp up some.

 

[big brother smoke]

You are good to go. You may need an Auber or Ique 110 for winter and spring cooks.

 

[yobtaf]

You are good to go. You may need an Auber or Ique 110 for winter and spring cooks.

ok cool. I saw you got an Auber, you liking it?

Should I raise the cook temp to 250° to be done around 1-2 pm? I wasnt planning on foiling, wanted the harder bark. I was gonna pull at 195-200 then rap in foil to rest for as long as they need.

 

[big brother smoke]

ok cool. I saw you got an Auber, you liking it?

Should I raise the cook temp to 250° to be done around 1-2 pm? I wasnt planning on foiling, wanted the harder bark. I was gonna pull at 195-200 then rap in foil to rest for as long as they need.

I actually like both, but the Ique 110 comes with less headaches, but no internal ambient temp. It also comes with the stock 5 to 15 CFM fan.

If you like to fark around a little with electronics the Auber may be for you, just upgrade to the higher CFM fan.

What temp are your butts at?

 

[yobtaf]

The temp is showing 135° and it has been about 7 hours. Thanks for the PM back Steph.

 

[Randbo]

Happy birthday to your wife. Good luck with your cook!

 

[yobtaf]

So are we all agreeing that having them at 130-135° 7.5 hours in, but smoker temp dropped to 150-160 for 1.5 hours, Im still safe? The smoker is now at 250°
Thanks!

Edit, got the answer I needed, got the temp up and smoke on. The internal temps on both butts is over 140 and one is close to 150 now. Thanks to my rub pusher BBS for the help!

 

[yobtaf]

Chicken legs in fridge covered with a bit of olive oil, Simply Marvelous season all and a splash of Sweet Seduction. The season all is so good on chicken!

 

[yobtaf]

Well had to pull and foil, taking just a bit too long. One was at 174 and the other at 169°. Its been 13 hours and guest show up in about 4 hours. I want to let it rest at least an hour.

 

[yobtaf]

The set up to cook with

Mac and cheese waiting their turn in the smoke, cheddar on the left mexican cheese and jalpanos on the right

Everyone in the pool! and play nice

more to come, Im kinda talking to myself

 

[Twelvegaugepump]

Wow, great Pron! Happy Birthday to the Missus too. Keep the pics coming. Should be lots of smiling faces with that spread.

 

[Booda]

Looking good! Can't wait to see all the finished product. I'm starting my cook tomorrow AM

 

[LoneStarMojo]

Nice planning and nice pronning so far. Can't wait to see how it went! Glad you got your butts under control. extended cook times can be really stressful. I just picked up Plowboyz Yardbird today and Bone Suckin Rub. My first boughten (as my wife would say) rubs. I'm interested to see how the Bacon wrapped smokies came out too.

 

[speedrcer1]

Great post!
I trust all turned out great and you had fun.
Great pron. Thanks for sharing!

 

[yobtaf]

OK pork came out great! I pulled one with 50/50 blues hog, and the other with Simply Marvelous cherry sauce:tape:

All pulled before sauce

Table loaded up

Plate loaded up

Chicken!

The lil smokies were gone before I got back in :doh: The coleslaw came out awesome, and the pork was served as sliders on king hawaiian rolls. The mac and cheese was a great hit, and the pie was gone before pics were taken.

I thank all that I have learned from, and everyone for the bday wishes, and Steph for all the Simply Marvelous goodies!!!

 

[R2Egg2Q]

Looks like a job well done! :clap:

 

[yobtaf]

One more thing, I started the UDS at 11pm Friday night, and shut all the vents down at 8pm Saturday night, 21 hours on a full basket with some left. WOW :clap2: