- Aug 27, 2008
- 5,170
- 409
This smoke is for a church gathering today, with approx. 35-40 peeps total who will be attending.
I finally got a chance to step inside and sit down for a few minutes here. Got a late start this morning due to being over-tired from yesterdays road-trip for smokin' goodies. My alarm went off at 6:00 am, I thought I hit the snooze bar...not! Woke up again @ 7:30 am.......oooooooooops!
So, I'm crowding the clock and smoker temps trying to get everything done by 4:00 pm, sp the food can be transported to where the gathering will be across town by 5:00 pm.
I took 16+ lbs of 4 chuckies and did a bit of trimming and cut them down to 1/2 size, and did a full-trim/seperation of the brisket as well to reduce the smoking time and hopefully make my schedule.
On the menu will be: pulled Chuckies and sliced Brisket for sammies, potato salad, pasta salad, ABTs, Beans, and probably a few other sides which I don't yet know about, and a custom ordered store-bought 1/2 sheet flat cake for desert.
We went into the SNP with charcoal fire and Hickory smoke, Chuckies are on the left and center, with the Brisket Point (2 pieces) being on the right/front & right/rear, and the Flat on the far right.
90 minutes into the smoke, battling with low grate/chamber temp issues (~180-190* on the grates):
3 hours in, and getting over 240*, looking for the ~270* mark to play catch-up:
I have 1-1/4 bag (21.6lb) of charcoal burned-up/burning in the SNP so far.
The Beasn are 2 7lb-5oz cans of Bush's Regular with 1 large can of mild Hatch Chilis, 1 large can Pineapple chucks (chopped, 2lbs chopped/rendered bacon, 1 large white Onion, chopped/sauteed, (EDIT:), and 2 cans of Rotel diced Tomatoes and Chilis.
Just into the Smoke Vault @ 275*:
The Bacon wrapped ABTs, 74 count, filled with Cream Cheese and pre-fried Jimmy Dean regular pork sausage crumbs and no extra seasoning applied.
Both grates filled up nicely:
Bottom grate:
Top grate:
I'll post up more updates and pics when I get a chance. I'm getting close to crunch time now so, bear with me...
Thanks for peekin'!
Eric
I finally got a chance to step inside and sit down for a few minutes here. Got a late start this morning due to being over-tired from yesterdays road-trip for smokin' goodies. My alarm went off at 6:00 am, I thought I hit the snooze bar...not! Woke up again @ 7:30 am.......oooooooooops!
So, I'm crowding the clock and smoker temps trying to get everything done by 4:00 pm, sp the food can be transported to where the gathering will be across town by 5:00 pm.
I took 16+ lbs of 4 chuckies and did a bit of trimming and cut them down to 1/2 size, and did a full-trim/seperation of the brisket as well to reduce the smoking time and hopefully make my schedule.
On the menu will be: pulled Chuckies and sliced Brisket for sammies, potato salad, pasta salad, ABTs, Beans, and probably a few other sides which I don't yet know about, and a custom ordered store-bought 1/2 sheet flat cake for desert.
We went into the SNP with charcoal fire and Hickory smoke, Chuckies are on the left and center, with the Brisket Point (2 pieces) being on the right/front & right/rear, and the Flat on the far right.
90 minutes into the smoke, battling with low grate/chamber temp issues (~180-190* on the grates):
3 hours in, and getting over 240*, looking for the ~270* mark to play catch-up:
I have 1-1/4 bag (21.6lb) of charcoal burned-up/burning in the SNP so far.
The Beasn are 2 7lb-5oz cans of Bush's Regular with 1 large can of mild Hatch Chilis, 1 large can Pineapple chucks (chopped, 2lbs chopped/rendered bacon, 1 large white Onion, chopped/sauteed, (EDIT:), and 2 cans of Rotel diced Tomatoes and Chilis.
Just into the Smoke Vault @ 275*:
The Bacon wrapped ABTs, 74 count, filled with Cream Cheese and pre-fried Jimmy Dean regular pork sausage crumbs and no extra seasoning applied.
Both grates filled up nicely:
Bottom grate:
Top grate:
I'll post up more updates and pics when I get a chance. I'm getting close to crunch time now so, bear with me...
Thanks for peekin'!
Eric