Shirley Rolling Today. Brisket, Butts & Chicken

[Jason TQ]

Kind of doing a refill the freezer cook today along with having folks over later to hang out and drink some beer. Stopped at RD yesterday and picked up some stuff for the weekend and an event next weekend. Should be a nice day. Not quite a sweltering hot as it has been.

Cooking most of this today. Both briskets, 2 butts and probably most of the 40lbs of chicken thighs. Ribs are for next week, but might trim and cook the tips.


Injections for the butts and brisket


Lopping off the fat cap


Injection


A little over 30lbs of brisket. It's been a while since I've done brisket at home just because. Not my favorite, but friends wanted some


Butts injected and rubbed going to bed


Briskets injected and rubbed going to bed


Shirley out of the garage this morning getting a bath, also rubbed down with a little oil


Torching around 8am


Fire ready


Smoke rollin


Running hot and it will back down when meat goes on


Big meat about to go on


On around 9am


Plan is to eat around 5pm'ish. Will probably do a couple batches of chicken and might throw some on soon to cook, pull and bag up so I'm not doing all that later after I've been into the beer/bourbon :becky:.

I'll update and attempt to take pictures of the final product. That normally fails due to things :crazy:

Happy Labor Day weekend cooking!

 

[oifmarine2003]

Looks like a good day! Have fun!

 

[Dmars13]

I need some friends like you!!!

 

[Jason TQ]

Ok so making progress :-D

Briskets after about 2hrs


Busting into the 40lbs of boneless skinless thighs


2 full pans. 10lbs in each. Will do more later


Chicken on. Rotated the brisket positions and turned 180


My neighbor brought me a beer so I couldn't say no. Starting earlier than I planned so we'll see how the rest of the cook goes :icon_blush:

 

[Doog]

Looking Good!! Your off to a good start.

 

[vandy13]

Looking great. What temps you cooking at? Also do you rest? Very impressed you can be on at 9am and eating by 5.

 

[Jason TQ]

Looking great. What temps you cooking at? Also do you rest? Very impressed you can be on at 9am and eating by 5.

My hottest area in the cooker I run 325-350 which gets big meats done in 6hrs or so. It all depends upon how much attention I give to maintaining that :becky:. So they should be done 3-4pm and then rest for an hour'ish. I'm not super concerned about rest time.

 

[pjtexas1]

very nice way to spend the day. looking forward to the sliced/pulled pics. do you oil down the whole cooker?

 

[Jason TQ]

very nice way to spend the day. looking forward to the sliced/pulled pics. do you oil down the whole cooker?

I have been. So the cooking chamber and firebox/warmer. Either when it warms up or is cooling down. I don't do it every time.

 

[Jason TQ]

So after about 3.5hrs I panned/wrapped. This brisket was 147 something


And this one 153 something. Sometimes I like knowing the temps (mostly for brisket). Hey they can be a guide go figure! :-D


Parkay on my brisket because this is America


Probe in. I'll check when it reads 200. That's my number for whatever reason. Never fails me. If it isn't done at 200 I let it ride 30mins and check again and kind of repeat that process.


Got probes in both


Wrapping butts too. Just in foil this time. They were both 145'ish. No probes in these as anywhere around 200 is what I'm shooting for.


Now that they are wrapped temp can get about as hot as it wants. First set of chicken should be done soon. Still contemplating trimming ribs to cook the tips.........:crazy:

 

[pjtexas1]

uh oh...temping briskets AND not using a thermapen???? the cool kids are not going to be happy.:drama::laugh:

edit: looks damn good regardless!

 

[Jason TQ]

uh oh...temping briskets AND not using a thermapen???? the cool kids are not going to be happy.:drama::laugh:

edit: looks damn good regardless!

Ha! That's awesome :clap2:.

My thermapen is in my camper that I take to comps. Got 2 of these from RD for $25 each and they read about 1.5 seconds slower, but are fully waterproof and great around the house :becky:. Side by side with a Thermapen you do notice the time difference, but when I'm drinking I can't really tell :crazy:. Plus if I wreck this I won't feel bad :clap2:.

 

[Jason TQ]

First chicken all sealed up. 20lbs yielded 12.5lb of pulled


1st Butt done right at 6hrs was 200'ish


1st Brisket done at 207


Going to cool these down and go ahead and seal. 1 of each is plenty for later. More chicken is on now and the last butt and brisket should be done in about 20mins.

 

[landarc]

Mmm, meat meat and meat

 

[Jason TQ]

Cutting up 1st brisket to seal and doing a sample


Something like this


2nd Brisket done. No venting and straight into a cooler to rest for a few hours.


People arriving so i'll update later........hopefully :shock:

 

[dport7]

Man, that food looks great, you had your work cut out for you.

 

[64Driver]

I will admit, those brisket pics fantastic!

People are arriving you say, but yet once again my invitation must've been lost in the mail. I will have to take this up with my local post office....

 

[TuscaloosaQ]

Jason all your cookers are amazing.... This one is no exception... Awesome!!!

 

[Rusty Kettle]

Nice! Great looking grub right there.

Never thought about running a larger cook and using a food saver. Do you just reheat it in the microwave? My largest cooker has only been fired twice as I never need that much at once.

Again really nice job there.

 

[FattyMcFatty]

Man, love your cooks :clap:

Get my juices going for my future Shirley :heh: