First Big Smoking (QView)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

alelover

Master of the Pit
Original poster
OTBS Member
Had a going away BBQ for my daughter last Sunday. Started smoking a 10 lb. pork butt at 9 AM Saturday morning. Smoked it for 14 hours. Ovened it for 2 hours. I had to sleep. Got up and rested it for 1 hour. Woke up again and pulled it at 2 AM. Got a few more hours sleep and got up for the smoking of the ribs and chickens. Everything turned out great. The ribs could have used another hour but people were hungry. My temp hovered between 200 and 225 all day so it all took a little longer than scheduled.

Oh yeah, you probably want to see some pics.

DAY 1

Implements of Destruction

1d3854ca_00-The_Tools-882010.jpg


New Redesigned Charcoal Basket

4b70253e_01-new_charcoal_basket-872010.jpg


10 Bucks worth of wood. Hickory and Red Oak.

9e7e9670_03-hickory&oak2-872010.jpg


Self explanatory

fa15d452_04-perfect_temps-872010.jpg


3 Hours In

907f25eb_05-Butt_after_3_hours-872010.jpg


TBS

516a72f1_06-TBS-872010.jpg


Time for more heat

0a43a8d4_07-Ready_to_reload-872010.jpg


6.5 Hours In

1603569a_08-Butt_at_6.5_hours_in-872010.jpg


8.5 Hours In

c466bb56_09-Butt_at_8.5_hours_in-872010.jpg


317f37ff_10-Smokin_at_225-872010.jpg


Spraying my Butt at 12 Hours In

db8966fc_11-Spraying_Butt_at_12_hours_in-872010.jpg


Almost Ready

3b18fca1_12-Almost_ready-872010.jpg


Now she's ready

b0fb2463_13-Finished_butt-872010.jpg


Breaking the seal at 2AM

26dfd2f4_14-Breaking_the_seal-882010.jpg


Pulling my pork at 2 AM

9d599556_15-Pulling_my_Pork_at_2AM-882010.jpg


5ba96076_16-Pulled-882010.jpg


Pulled Bowl of Goodness

53c47ec5_17-Bowl_of_goodness-882010.jpg


DAY 2

Freshly Rubbed

8390d721_18-Ribs_freshly_rubbed-872010.jpg


Ready for the smoke

e4175a6d_19-Ribs_ready_4_the_smoker-882010.jpg


Chicken and Dogs

a2c80bdf_20-Chickens&Dogs-882010.jpg


Chicken and Ribs

eeba27db_21-Chicken&Ribs-882010.jpg


Chickens Done

ee615aa2_22-Chickens_done-882010.jpg


Dogs ready to Serve. They killed these things.

de8e5470_23-Dogs_ready-882010.jpg


Ribs almost gone. Glad I got a pic. They were going fast.

0ce4003f_24-Ribs_almost_gone-882010.JPG.jpg


A few leftovers

5e551131_25-Some_leftovers-882010.jpg


5e59073c_26-Dog_&_a_bone-882010.jpg


c612aaee_27-The_aftermath-882010.jpg


A little Mess

839f55ea_28-The_mess.jpg
 
It all looks great!  How did the new charcoal basket work for you?  I have the same smoker and I'm getting ready to make mine.  I use RO lump when I smoke.
 
Scott

Great job, those chickens look great, nice smoke ring on the pulled pork. I like the ribs too and the Hionks ( I just came up with that name for a hot dog wrapped in bacon). 

RP
 
It all looks awesome nice job
PDT_Armataz_01_37.gif
 
Thanks for the kind words. I was using Harris-Teeter all natural briquettes and RO lump. The lump had a lot of small chunks and they wouldn't burn real good. They all kinda fell together and no air could get between them. A lot of shaking and blowing going on. I seem to get better heat with the briquettes. Maybe I don't know how to use the lump yet. The basket seems to work OK. I poured the hot coals in the right 1/3 and then had unburnt on the left 2/3. Put the wood in the far left to smoke. It burned great til all the lump fell together into a big pile of air blockage. My basket is high enough where the ash isn't a problem.
 
My bad rp.  I will try to use the appropriate terminology going forward.
icon_biggrin.gif


BTW, I know you just came up with it today but have you copywrited the term yet?
 
I see you use sweet baby ray. I use sweet baby ray and worceshire for my sauce. Awesome pics. Great spread. So awesome when a plan comes together. What was your rib rub and what kind of beer was that?
 
cool.gif


Man thats one heck of a feast congrats on such a good job
 
That little bit of everything wore my butt out. But it was worth it. This smoking gig is more work than brewing beer. Which I will be doing this weekend.

I was drinking Ranger IPA by New Belgium that day. They ran out of Hopsecutioner at the store.

The rub was missing 3 ingredients because I forgot to get some after my last rub.

½ cup brown sugar
2 Tablespoons paprika
1 ½ teaspoons ground black pepper(Upped to 2tsp)
1 ½ teaspoons celery seed
2 Tablespoons onion powder(Subbed dry onion flakes)
1 Tablespoon garlic powder
1 ½ teaspoons mustard powder
1 teaspoon ground cumin

½ teaspoon cinnamon

½ teaspoon chili powder
 
Thanks for the kind words. I was using Harris-Teeter all natural briquettes and RO lump. The lump had a lot of small chunks and they wouldn't burn real good. They all kinda fell together and no air could get between them. A lot of shaking and blowing going on. I seem to get better heat with the briquettes. Maybe I don't know how to use the lump yet. The basket seems to work OK. I poured the hot coals in the right 1/3 and then had unburnt on the left 2/3. Put the wood in the far left to smoke. It burned great til all the lump fell together into a big pile of air blockage. My basket is high enough where the ash isn't a problem.
Great spread. Thanks for the great pics.

When I use lump, I plan on getting dirty. I seperate the big chunks from the little ones and try to add a few little ones in with the big ones. Helps a lot with air passing through.

No matter what brand of lump I seem to buy, there is always little bits and pieces in the bag. Makes you wonder if the shelf stockers don't toss and kick the bags around before they get to the shelves.

I use the little pieces in my Weber kettle. Seems to burn pretty good in it.

Hope I helped you out.
 
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky