Have the smoke vault loaded up today and running about 225 for a gathering this evening. On top is a halved 10 lb boston butt. Next down is a brisket weighing in at about 7 lbs. They will both go to around 195 or 200, or until tender. (Sidenote: I got two briskets from my father-in-law's farm where they have some cattle as well. Very tasty, but they're not trimmed like I'm used to. They are mostly flats with tiny little points.)
Under that is a sirloin tip roast also from my father-in-law. My first attempt at this cut. Planning to pull at 135 and rest after consulting this forum. It's going to be ready 4 or 5 hours before dinner. I wouldn't mind throwing a butt or brisket in a cooler with towels to keep warm for that long, but I hesitate with this cut due to it's relatively low finished temperature. Thoughts or advice on that?
Under that is a rack of bb ribs and a rack of st louis spares. They are roughly the same size. I have been doing 2-2-1 on BB ribs but they haven't been getting quite done enough to my liking so I'm going to try 2.5-2-1 on both and see how they turn out. I'm budgeting enough time to be able to keep them on longer if necessary.
The brisket and butt have been going about 6 hours in the pic. The ribs and roast about 2. The brisket and butt will be coming off in two hours to either finish in the oven or rest in a cooler. The roast is coming off pretty soon as it's sitting at 129 IT right now. The ribs will then move to the top rack, 12 local spicy sausage links will go on below that with a pack of chicken thighs wrapping things up. Everything should be all done and stuffed in a cooler by a little after 6pm to wait for 7pm dinner. As you can see, I will have my hands full and can't promise any more Q-view. Thanks for reading.
Under that is a sirloin tip roast also from my father-in-law. My first attempt at this cut. Planning to pull at 135 and rest after consulting this forum. It's going to be ready 4 or 5 hours before dinner. I wouldn't mind throwing a butt or brisket in a cooler with towels to keep warm for that long, but I hesitate with this cut due to it's relatively low finished temperature. Thoughts or advice on that?
Under that is a rack of bb ribs and a rack of st louis spares. They are roughly the same size. I have been doing 2-2-1 on BB ribs but they haven't been getting quite done enough to my liking so I'm going to try 2.5-2-1 on both and see how they turn out. I'm budgeting enough time to be able to keep them on longer if necessary.
The brisket and butt have been going about 6 hours in the pic. The ribs and roast about 2. The brisket and butt will be coming off in two hours to either finish in the oven or rest in a cooler. The roast is coming off pretty soon as it's sitting at 129 IT right now. The ribs will then move to the top rack, 12 local spicy sausage links will go on below that with a pack of chicken thighs wrapping things up. Everything should be all done and stuffed in a cooler by a little after 6pm to wait for 7pm dinner. As you can see, I will have my hands full and can't promise any more Q-view. Thanks for reading.
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