Christmas Party Night Shift Style...

Discussion in 'Beef' started by gunner69, Dec 27, 2009.

  1. gunner69

    gunner69 Meat Mopper

    Well it's that time... Smoker is warming up meat has been rubbed and rested overnight.. We're doing a full packer that I took the point off of so that it would fit in the smoker.. Also doing a full prime rib that I had my local butcher cut in half because we have some people coming over that think black pepper is too spicy. Shoulder and brisket are going in now prime rib will be going in around 9 or so with dinner being served at 4.

    Here's the point and flat unwrapped and redusted with rub ready to hit the smoker... Current conditions are 35F and calm but its supposed to get a little gusty this morning...

    Totally forgot the injection... apple cider, worshister, and some good old fashioned Capt. Morgans spiced.. shot for the beast and a shot for the cook.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looking good Gunner, keep the Q-view coming!
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Sounds good. Will be waiting on the updates.
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Good So Far...[​IMG]
  5. gunner69

    gunner69 Meat Mopper

    For the first time since I got this thing I managed to get the temp under 300. I had to throttle the tank vale to do it but its currently holding steady at about 200.
  6. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Looks good - let's see more pictures!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks great so far and I'm glad that you got your smoker down a bit But I think I would raise the temp up to about 230-240ish.
  8. gunner69

    gunner69 Meat Mopper

    Sorry all I have been remiss with the posting.. Got wrangled into janitor duty...

    So here are the PR fresh from the fridge getting ready to add a bit of Ksalt and some pepper...

    The Cajun

    The Herb crusted

    Up tp room temp and in the smoker they go right on track with the 9am time I had planned..

    The Brisket and the Point just as they hit the stall and I started basting them.

    8 hours in and we are still stalled I bumped the temp up to 245 becaus eI was getitng nervous about the PR being done by 4

    All the smokey goodness with 3 hours to go.
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Man they look good. keep the Q-view coming
  10. gunner69

    gunner69 Meat Mopper

    Well dinner is over...Company is gone and I'm sitting here nursing a full belly and a hot buttered rum heavy on the rum [​IMG]

    It came down to the wire with getting everything done the Primes were done and had a chance to get a full 1hr rest in... The herb rubbed came out Med Well right where I wanted it I pulled it at 145.. The Cajun got pulled at he same time at about 135 and was a perfect Med. I way underestimated the Flat and Point... The Flat was very tender but could have used another hour in the cooler but company started showing up and they were hungry... The point which was originally supposed to be pulled and used for tacos didn't turn out it was plenty tender but I didn't get it up to 200 so it ended up getting sliced up and will go into stews and chilli as most of the connective tissue is still very present...

    Sorry I didnt get any finished pics, I was running around like a chicken with my head cut off form about 3 til about 5:30....

    Nobody left hungry and during the meal time there was very little if any conversation... Just alot of contented sighs and compliments going around so while I may be a little too self critical as I really wasnt happy with some of the end product the guests were though so I guess that's all that really matters.
  11. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Hey Gunner,

    Good looking smoke you had. Would have loved to see the end product, but I know how it is when you are running like a wild man to get things done. I bet your guests loved every bit of the meal. I also know that it is super easy to be your own toughest critic...I always want things to be perfect. I have cooked for large gatherings before, and wasn't 100% happy with some of the things, but people were coming up to me all night long telling me how it was the best they have ever had. The fact that there were lots of contented sighs and compliments means that you were spot on for your guests, and Yes, that is what really matters.

    Great job! [​IMG]

Share This Page