Wampus
06-12-2012, 10:30 PM
Saturday I had one simple thing in mind......to completely load up the Jambo and see how it did.
The short version.....I achieved what I set out to do.
Now for the long version......:becky:
The setup......
http://upix.me/files/T8v5ZU/IMG_5324-06122012224351000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5324-06122012224351000000.jpg)
http://upix.me/thumbnails/T8v5ZU/IMG_5326-06122012224355000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5326-06122012224355000000.jpg)
Due to a soccer championship for my 8 yo son that turned in to TWO games, I got started REALLY REALLY late. Oh well....
The Jambo got fired with a whole chimney starter of K-Blue and a couple of logs of white oak. After only probably 20 minutes, there was PERFECT thin blue smoke coming from the stack. The pit was pegged at 300 on the dial (which according to the oven thermos that we used at the last cook) told me that the side closest to the stack was about 25 degrees hotter (325) and the side closest to the FB was about 25 degrees cooler (275). I cracked the exhaust vent open a touch to get the dial temp to about 325.
I had 8 butts, each weighing an average of about 8 lbs each. I trimmed the heavy fat cap off of each of them, leaving a thin layer. They were all injected with Chris Lilly's pork injection with 1/2 the amount of salt that the recipe calls for. Here's what I used:
Modified Chris Lilly's Pork Injection (single recipe - 2 butts):
3/4 C apple juice
1/2 C water
1/2 C white sugar
1/8 C table salt
2 TBS worschestershire sauce
NOTE: I quadrupled the recipe to do 8 butts.
They all got rubbed with a layer of Big JT's pork rub and a thin layer of Simply Marvelous Sweet & Spicy.
When it was time for the meat to go on, the fire was stoked with a mixture of red oak and apple wood. Those were the wood selection throughout the cook. Red oak predominately for the first several hours, then more predominately apple toward the end.
Here's what they looked like when it was time to put them on......
http://upix.me/files/T8v5ZU/IMG_5329-06122012224357000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5329-06122012224357000000.jpg)
I already knew how much room I'd need for the two briskets, so the butts went in the middle of the bottom rack:
http://upix.me/files/T8v5ZU/IMG_5330-06122012224359000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5330-06122012224359000000.jpg)
Then it was time for the two briskets. Two whole CAB packers from RD weighed in at about 15.5 lbs and 17 lbs.
I barely trimmed the briskets at all. Just took off that gray looking end of the flat. They all got injected with a recipe I got from Brother Boshizzle (THANKS AGAIN BO! :clap:):
Brisket Injection:
14 oz beef broth (the can was 14 oz)
2 oz water (to make 16 oz of liquid)
1 tsp worschestershire
1 tsp finely ground black pepper
1/2 tsp granulated garlic
NOTE: this is for 1 brisket.....I doubled this recipe
Pumped the briskets then they each got a good layer of Simply Marvelous Sweet & Spicy and a lighter layer of straight up black pepper.
They went in on close to the stack, fat cap UP and point toward the stack. I also neglected to get any photos of the raw, rubbed briskets before or on the pit. :tsk:
UP NEXT: YARDBIRDS! 8 of em!
Before I went to bed on Friday night, all 8 yardbirds got dunked into my typical go to (simple) poultry brine:
1 gallon water
1/2 cup table salt
1/4 cup white sugar
1 palmful (probably 1.5 TBS) whole peppercorns
1 palmful of rub
They went in the brine for 8 hours, then I took them out of the brine at about 8 am, rinsed and then got trimmed up a bit to remove all the extra flaps of skin and fat and take off the wing tips. Then they sat uncovered in the fridge for a few hours to dry out and let the skin firm back up. When ready, they all got a generous rub (inside cavity as well) of Simply Marvelous Sweet & Spicy rub (I know I know......but I had about 3 lbs of the stuff. I didn't realize until I dug into the spice cabinet how short of rub I reall was, especially quantity of any one rub).
Here they are ready for the smoke:
http://upix.me/files/T8v5ZU/IMG_5331-06122012224401000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5331-06122012224401000000.jpg)
The briskets were coming along well (at this point, about 40 minutes in)
http://upix.me/files/T8v5ZU/IMG_5332-06122012224405000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5332-06122012224405000000.jpg)
6 of them fit on the top rack of the pit (which typically runs 75-100 degrees hotter than the thermo dial, so about 400-420). The other 2 had to go right next to the FB on the bottom rack, which is still a hot spot since that's right where the heat blasts into the smoke chamber.
Exactly 1 hour later:
http://upix.me/files/T8v5ZU/IMG_5337-06122012224416000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5337-06122012224416000000.jpg)
OK.......
I shouldn't have started this so late.......I'm farkin tired.
I'll post the rest of this thread tomorrow....sorry.......:tsk:
The short version.....I achieved what I set out to do.
Now for the long version......:becky:
The setup......
http://upix.me/files/T8v5ZU/IMG_5324-06122012224351000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5324-06122012224351000000.jpg)
http://upix.me/thumbnails/T8v5ZU/IMG_5326-06122012224355000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5326-06122012224355000000.jpg)
Due to a soccer championship for my 8 yo son that turned in to TWO games, I got started REALLY REALLY late. Oh well....
The Jambo got fired with a whole chimney starter of K-Blue and a couple of logs of white oak. After only probably 20 minutes, there was PERFECT thin blue smoke coming from the stack. The pit was pegged at 300 on the dial (which according to the oven thermos that we used at the last cook) told me that the side closest to the stack was about 25 degrees hotter (325) and the side closest to the FB was about 25 degrees cooler (275). I cracked the exhaust vent open a touch to get the dial temp to about 325.
I had 8 butts, each weighing an average of about 8 lbs each. I trimmed the heavy fat cap off of each of them, leaving a thin layer. They were all injected with Chris Lilly's pork injection with 1/2 the amount of salt that the recipe calls for. Here's what I used:
Modified Chris Lilly's Pork Injection (single recipe - 2 butts):
3/4 C apple juice
1/2 C water
1/2 C white sugar
1/8 C table salt
2 TBS worschestershire sauce
NOTE: I quadrupled the recipe to do 8 butts.
They all got rubbed with a layer of Big JT's pork rub and a thin layer of Simply Marvelous Sweet & Spicy.
When it was time for the meat to go on, the fire was stoked with a mixture of red oak and apple wood. Those were the wood selection throughout the cook. Red oak predominately for the first several hours, then more predominately apple toward the end.
Here's what they looked like when it was time to put them on......
http://upix.me/files/T8v5ZU/IMG_5329-06122012224357000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5329-06122012224357000000.jpg)
I already knew how much room I'd need for the two briskets, so the butts went in the middle of the bottom rack:
http://upix.me/files/T8v5ZU/IMG_5330-06122012224359000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5330-06122012224359000000.jpg)
Then it was time for the two briskets. Two whole CAB packers from RD weighed in at about 15.5 lbs and 17 lbs.
I barely trimmed the briskets at all. Just took off that gray looking end of the flat. They all got injected with a recipe I got from Brother Boshizzle (THANKS AGAIN BO! :clap:):
Brisket Injection:
14 oz beef broth (the can was 14 oz)
2 oz water (to make 16 oz of liquid)
1 tsp worschestershire
1 tsp finely ground black pepper
1/2 tsp granulated garlic
NOTE: this is for 1 brisket.....I doubled this recipe
Pumped the briskets then they each got a good layer of Simply Marvelous Sweet & Spicy and a lighter layer of straight up black pepper.
They went in on close to the stack, fat cap UP and point toward the stack. I also neglected to get any photos of the raw, rubbed briskets before or on the pit. :tsk:
UP NEXT: YARDBIRDS! 8 of em!
Before I went to bed on Friday night, all 8 yardbirds got dunked into my typical go to (simple) poultry brine:
1 gallon water
1/2 cup table salt
1/4 cup white sugar
1 palmful (probably 1.5 TBS) whole peppercorns
1 palmful of rub
They went in the brine for 8 hours, then I took them out of the brine at about 8 am, rinsed and then got trimmed up a bit to remove all the extra flaps of skin and fat and take off the wing tips. Then they sat uncovered in the fridge for a few hours to dry out and let the skin firm back up. When ready, they all got a generous rub (inside cavity as well) of Simply Marvelous Sweet & Spicy rub (I know I know......but I had about 3 lbs of the stuff. I didn't realize until I dug into the spice cabinet how short of rub I reall was, especially quantity of any one rub).
Here they are ready for the smoke:
http://upix.me/files/T8v5ZU/IMG_5331-06122012224401000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5331-06122012224401000000.jpg)
The briskets were coming along well (at this point, about 40 minutes in)
http://upix.me/files/T8v5ZU/IMG_5332-06122012224405000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5332-06122012224405000000.jpg)
6 of them fit on the top rack of the pit (which typically runs 75-100 degrees hotter than the thermo dial, so about 400-420). The other 2 had to go right next to the FB on the bottom rack, which is still a hot spot since that's right where the heat blasts into the smoke chamber.
Exactly 1 hour later:
http://upix.me/files/T8v5ZU/IMG_5337-06122012224416000000.jpg (http://upix.me/files/T8v5ZU/#IMG_5337-06122012224416000000.jpg)
OK.......
I shouldn't have started this so late.......I'm farkin tired.
I'll post the rest of this thread tomorrow....sorry.......:tsk: