So I picked up a couple hundred pounds of brisket and Boston butts yesterday...

[sudsandswine]

Yeah, this is my first time doing a cook this large so I definitely learned a thing or to I would change for next time. The careful trimming on the briskets and injecting on the butts is something I would probaby skip for a "normal" cook, but i want it all to be at the top of my game given the occasion.

Back to rubbing butts!

 

[Kade]

Looks like it’s going your way!

 

[Big George's BBQ]

Nice Lucky brother

 

[Big George's BBQ]

Nice looking Brisket

 

[sudsandswine]

Got all the brisket weighed, have about 57lbs cooked on 95lbs raw and untrimmed. The trimmed yield was almost 70%. That ought to do nicely for 200.

 

[aks801]

Beautiful! What do you use for bagging and sealing?

 

[sudsandswine]

A food saver sealer I got at Costco a couple years ago, some 50 foot rolls of 11 inch wide bags from Amazon, and a bigass cooler full of ice water to blast chill it after sealing.

 

[el luchador]

Thanks! Just finished slicing, bagging, and chilling all the briskets. I was too busy to take many pics but I did get a few....I cut every single slice by hand. All 10 briskets turned out amazing, they may even be my best ever. 8 were wrapped and finished in foil, but the 2 largest that needed the most time didn't end up getting wrapped and I think those two were my favorite. Crazy juicy insides with a slightly crusty outer shell.

The Shirley was definitely in it's element today and I think it cooked its best crammed full of meat. I'll weigh all the bags tomorrow and check my yield but I had very little waste during trimming. Pretty happy (and tired) right now :thumb:

Gonna get about 4 hours of sleep and do it all over again tomorrow.

best ever? looks like you have discovered somthing -the good old low and slow method eep: :bolt:

congrats on a job well done

 

[BBQ Freak]

looks great Neal and you got this under control .

 

[sudsandswine]

The pork is coming along nicely, about 4.5 hours in now.

Less work to do today, more time to kick my feet back and drink a cold one.

 

[KevinJ]

It's great to see a cooker like this loaded up and put through it's paces. Thanks for posting your cook.

 

[Mikhail]

Color me impressed. Seriously impressed. :clap2:

 

[sudsandswine]

Rotating 3 or 4 cherry splits in. I feel like it really gives the meat a nice color.

 

[sudsandswine]

Decided last minute to throw on a couple yard birds for dinner. On the left is Oakridge BBQ pork and chicken rub and the right is a quick slather of kosher salt and black pepper.

 

[sudsandswine]

The pork is coming along nicely, I was kicking around the idea of wrapping it but the butts on the top shelf are probably an hour or 90 mins tops from being finished, so I'm rolling unwrapped today. Plus all the pork juices sizzling up off the reverse flow tunnel smell amazing and I want that on the meat. I'll foil them to hold in the cooler though.

 

[LloydQ]

Dayum!

 

[pjtexas1]

Very nicely done! Butts look amazing.

Sent from my SM-G955U using Tapatalk

 

[sudsandswine]

All 5 butts on the top rack are done and the two butts on the firebox end of the middle rack are done. Moved the remaining 5 butts on the middle rack to the top rack and figure they have another 90 mins or so.

They jiggle like jello so I'm expecting good things after a rest.

 

[Jason TQ]

Just sitting around watching............keep it coming...............:-D

 

[sudsandswine]

Oh man, I need some of that right now. 7 of 12 butts have been pulled, packaged, and chilled now. 4 of them were spot on, 2 very acceptable, and one I only used part of due to it being a bit unrendered. Drinking a beer then heading back into the garage to get elbow deep in butts....wait what.