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Old 06-17-2006, 10:50 AM   #1
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Meat is on

Got the meat on the smoker at 10:00am this morning. We are doing 2 briskets (~12lbs) and 2 pork butts (~6.75lbs). I had to go with the shoulder as that was all they had. We'll see how it comes out. It rained a bit this morning. First time we've seen puddles in over a month. We pulled the smoker under the carport so if it rains any more today it shouldn't drop the heat too much.

I actually remembered to take a few pictures, so I'll post those as I go. (Unless it takes too long with my slow dial-up at home. If that is the case, I'll post them on Monday at work.)

The pork butts:



These photos should show up soon - the are still in the upload process right now.





Some more from earlier:


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Old 06-17-2006, 10:59 AM   #2
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Hi.

Why do you have 'em in foil pans ????? Seems like they might end up swimmin' in a lot of grease especially the butts. Might end up with some soggy butt !!!

If you tryin' to collect jiuce, you might do better doin' it by foiling closer to the end of the cook. Thatv way you'll get mostly juice and not fat.

Al
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Old 06-17-2006, 10:59 AM   #3
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Looking like a good start!
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Old 06-17-2006, 11:16 AM   #4
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You can't really tell it in the picture, but the butts are sitting on a cooling rack that is resting on the edge of the pans. They will be kept out of their juices, but I will be collecting them as we cook, letting the fat solidify and then using the drippings in the mop. The drippings will go in the sauce as well.

As for the brisket, we have always cooked them in pans and always will - just a preference thing.
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Old 06-17-2006, 11:18 AM   #5
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Looking like a good start!
Thanks. Nice to see another female on here. You and your husband give lots of good information on here.
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Old 06-17-2006, 11:18 AM   #6
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Hi.

Why do you have 'em in foil pans ????? Seems like they might end up swimmin' in a lot of grease especially the butts. Might end up with some soggy butt !!!

If you tryin' to collect jiuce, you might do better doin' it by foiling closer to the end of the cook. Thatv way you'll get mostly juice and not fat.

Al
KickassBBQ does this all the time in his Lang. I asked him about it thinking the same thing about soggy butt but he swears by it. Haven't tried it myself... Lookin' forward to the results. BTW, what time are you thinking the butts will be done?
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Old 06-17-2006, 11:22 AM   #7
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I am figuring between 10 and 14 hours on both the briskets and the pork butts. We'll eat some of it tomorrow for lunch, but this cook is mostly to freeze, so we aren't too concerned about end time.

I've got some beans going now. I normally cook them about 6 hours. We'll throw on some baked potatoes after a while and probably have those for supper.
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Old 06-17-2006, 11:27 AM   #8
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Originally Posted by allisonandrews
I am figuring between 10 and 14 hours on both the briskets and the pork butts. We'll eat some of it tomorrow for lunch, but this cook is mostly to freeze, so we aren't too concerned about end time.

I've got some beans going now. I normally cook them about 6 hours. We'll throw on some baked potatoes after a while and probably have those for supper.
Sounds like your going to be eating well. I like the pan idea it's not that much different from doing butts in the WSM....... With a water/sand/foil pan just that the pan is a little closer....We have to butts to do we are trying to decide to do it on the WSM or Bufford using the 5 hr method.....(My oldest boy says Buford becuase of the smoke and flavor) I'm waiting on the boards newest member to put in her $200,000,000.
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Old 06-17-2006, 11:38 AM   #9
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This is your first encounter with large pork cuts correct Allison??If so, make certain you pull a big chunk of it off when it is done, while standing right there at the pit and just enjoy it! The stuff that sticks to the grates is da bomb!
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Old 06-17-2006, 11:43 AM   #10
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Yes, this is my first pork butt experience. We're almost to the two hour mark. We flip the briskets at this point. Right now they are fat side down - after the flip, we will keep them fat side up for the rest of the cook. We'll cover the pans with foil at some point as well. Probably around the 4-6 hour mark.

This is also my first attempt at food porn, so be nice!
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Old 06-17-2006, 11:44 AM   #11
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This is your first encounter with large pork cuts correct Allison??If so, make certain you pull a big chunk of it off when it is done, while standing right there at the pit and just enjoy it! The stuff that sticks to the grates is da bomb!
LOL! We go nuts over that part!! =P~
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Old 06-17-2006, 11:45 AM   #12
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Originally Posted by Woodman
This is your first encounter with large pork cuts correct Allison??If so, make certain you pull a big chunk of it off when it is done, while standing right there at the pit and just enjoy it! The stuff that sticks to the grates is da bomb!
LOL! We go nuts over that part!! =P~
Joker I thought that your pork don't stick......
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Old 06-17-2006, 11:48 AM   #13
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OK , so which one are you at the wedding. Red dress or blue? (I take it Katy is your daughter?)
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Old 06-17-2006, 12:09 PM   #14
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LOL... Katy, my daughter! I'm just 26. Actually, she's my younger sister. I'm the dark haired bridesmaid, though thankfully about 20 pounds lighter now.
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Old 06-17-2006, 12:16 PM   #15
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Well, the meats were looking good at the 2 hour point. Our smoker is holding steady around 218 degrees which is just about where we want it. We flipped the briskets - they were already starting to get more tender and get some nice color to them. The pork butts were coloring up nicely. I poured on a bit of apple juice that had some Worst sauce and apple cider vinegar in it. I'll probably do that one or two more times with fresh juice and then start basting it with the juices in the bottom of the pan (combo of mop that dripped down and it's own juices).

More pictures coming as they slowly upload. If you are seeing the photobucket icon, it just means the pic isn't fully uploaded yet.





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Old 06-17-2006, 12:20 PM   #16
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Originally Posted by The Joker
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This is your first encounter with large pork cuts correct Allison??If so, make certain you pull a big chunk of it off when it is done, while standing right there at the pit and just enjoy it! The stuff that sticks to the grates is da bomb!
LOL! We go nuts over that part!! =P~
Joker I thought that your pork don't stick......
[-(
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Old 06-17-2006, 12:35 PM   #17
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Looking good Allison!! Keep up the good work! =D> :biggrin:
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Old 06-17-2006, 04:19 PM   #18
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6 hour update:

Briskets at 160, Butts around 145

We covered the briskets with foil, I'll cover the butts in about an hour - so far, they are not making much juice.

I did the first seasoning of the beans. I feel asleep so they got a bit more tender than I wanted, but I'm not worried. After the seasoning soaks in, I'll taste them and decide what I need more of (I never measure anything).

My hangover is finally going away, so I am definately feeling better. Hubby says it was the jager, I say the beer. There is nothing bad about Jager!

David is now working on some ABTs - just creamcheese and bacon - maybe a bit of sharp chedder. They might be our supper tonight. That and beans.

The photos should be just about uploaded now, so here is the meat after 6 hours:



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Old 06-17-2006, 04:43 PM   #19
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Lookin' goooood! It's the Jager!
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Old 06-17-2006, 05:03 PM   #20
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ABTs went on at 5pm. Pork was covered at this time also (7 hours in).

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