I figured if I was awake , why not start the pit early. I need to get the pork butts and beef done today. These sheriffs are going to eat well this weekend. Butts are rubbed doen and pit is coming to temp. Beef ti follow later.
Couldn't sleep, light it up.
- Thread starter gone4nc
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Pork has been on 4 hours , and beef goes on with spg,rosemary and thyme . shooting for 205 pork and 140 beef.
Beef ready 140º in 3hours, now it's taking a nap in the kitchen. Pork is 181º at 8 hours. Holding nice temps even in the rain. Using oak , kfb, cherry and maple.
I'm finally finished cooking. Started at 12:15a and now done except the potato salad. All pork pulled, beef sliced , peach beans , cole slaw , quick pickles are all ready. Pulled chicken ready from yesterday, these cops are eating well this weekend. Qview to follow.
My phone won't post pics , I'll get the laptop out in a while. No bears this week just those blue herons after my wife's koi
Last edited:
pharmnc
Newbie
What type of beef is that? A rib roast? It looks divine! What kind of rub did you use? I would love the details....something like that on the table could bring smiles at my house.
The beef was from Sam's , I thick they called it a tip or end. I will check , I need more for next week. All I did was rub it in salt , pepper, garlic powder, rosemary and thyme. Not a lot . I smoked fir 3 hiurs at about 250º-290º IT of 137º-140º , rest 2 hiurs and slice with my cheap slicer.it us real nu ce fir lunch meat too.
jaxrmrjmr
Smoking Fanatic
That beef looks absolutely delicious!!!! I'm still trying to land a slicer, but will do some beef as soon as I do.
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