Meat sweats for the weekend

[Pig_Farmer]

Pulled an all nighter last night. 17lb brisket and 2 butts. The better half asked "why are you smoking so much meat?" I told her that is why God invented smokers. :wink: also I didn't have more money or it would have been more meat. SPG on the brisket and 1 butt I rubbed with my own rub. It's brown sugar based with some heat
2nd butt I used Bad Byron's butt rub. I am loving this new smoker. :becky:

[Smoking Piney]

Looking good! :thumb:

[Notorious Q.U.E.]

Very nice, how often did you add a split with that insulated firebox?

[Pig_Farmer]

Very nice, how often did you add a split with that insulated firebox?

One large one or a couple small ones about every hour. Been running 275-300*. Got the meat on around 0200.

[Hogdog]

Pulled an all nighter last night. 17lb brisket and 2 butts. The better half asked "why are you smoking so much meat?" I told her that is why God invented smokers. :wink: also I didn't have more money or it would have been more meat. SPG on the brisket and 1 butt I rubbed with my own rub. It's brown sugar based with some heat
2nd butt I used Bad Byron's butt rub. I am loving this new smoker. :becky: these pics are Awsome! I wish I knew how to post pics😒 I'm cooking a huge elk loin this eve. Anyone got any suggestions? Temp, time, etc?

[Stingerhook]

That is some good looking pork!

[Notorious Q.U.E.]

One large one or a couple small ones about every hour. Been running 275-300*. Got the meat on around 0200.

Thanks Carl!

Those are my favorite nights: dead quiet, crisp air, and a preheated split igniting in a flash of orange, good on you for pulling an all nighter, that’s REAL BBQ