- Aug 27, 2008
- 5,170
- 409
This was part of the smokin' goodies my wife brought home a couple nights back. It was 33* this morning, wintery weather came in last night and through parts of the day.
I started this smoke with the butt first, then loaded my SV24 with jerky, then proceeded to do my first St Louis cut spares. About 1/2 way through, I turned the smokers over to my 14 year old to to handle it while I was pulled away due to a family medical emergency. I gave him about a 3 minute crash course on addinf charcoal, adjucting the intake vent, checking texture of the jerky and patting the rendered fat, etc. He did a really fine job while I was away, especially for knowing little about the smokers to begin with, and having just basic cooking knowledge.
I a few pics along the way to tell some of the smoker's story.
This was 113* IT at 2.75 hours total smoke time. The butt took over 30 minutes until it reached 40* from 32~33*...I know, burrrrr!!!!!!! Then, I started the actual timer for the 40-140* range:
150* @ 5.75 hours, and lookin' puty:
Oh, did I mention ribs? Trimmed and cut in half to fit the lil' GOSM on racks. Oh, most of the trimmings were rubbed, wrapped and put into the fridge...they are now in thew freezer for another day, for beans or?:
This was my last view prior to leaving home, and the butt was still stalled @ 153* if I recall correctly::
When my called and said the butt was at 176*, I instructed him to close down the intakes on the GOSM and pan up the butt to finish in the O, so he wouldn't have to sweat things for much longer. The ribs were in the smoker for 4 hours at that time and I told him to look for the pull-back and he said they had some, so they went into the O, covered as well.
Now, check out how he did this...I told him to just use the drip pan if it's not full of ashes from the charcoal...he put grate and all over it, added liquids as instructed and sent to the O...cool eh?:
I didn't check IT when I pulled the butt from the O...just stabbed with a meat therm and felt some resistance, so I knew an easy pull wasn't going to fly...I chunked it out with the large meat tines, and it was still really good eating...good moisture and great flavor as always:
The ribs had a surprising amount of crispy bark for being held in the O @ 200* for nearly 2.5 hours in a tented foil pan while still on the racks. The interior texture was better than I expected, too...there's something to be said for brasing:
Well, that will be all from me for now...I'm tired. I think I posted up everything I can from today...too tired to think anymore.
Anyway, the smoke was not lost as has happened a few times in the past with similar situations, so a good day on that point.
As for the medical, it will get worked out and things should be on the up side. I'm not worried too badly...it helped me a little to post my two smokes for today to help get my mind off probs here to get a fresh perspective.
I did want you all to know that even with the situation like we had here today, think about a back-up person and back-up cooker if need be...like that last ditch trusty ol "O".
Take care and great smokes to all!
Eric
I started this smoke with the butt first, then loaded my SV24 with jerky, then proceeded to do my first St Louis cut spares. About 1/2 way through, I turned the smokers over to my 14 year old to to handle it while I was pulled away due to a family medical emergency. I gave him about a 3 minute crash course on addinf charcoal, adjucting the intake vent, checking texture of the jerky and patting the rendered fat, etc. He did a really fine job while I was away, especially for knowing little about the smokers to begin with, and having just basic cooking knowledge.
I a few pics along the way to tell some of the smoker's story.
This was 113* IT at 2.75 hours total smoke time. The butt took over 30 minutes until it reached 40* from 32~33*...I know, burrrrr!!!!!!! Then, I started the actual timer for the 40-140* range:
150* @ 5.75 hours, and lookin' puty:
Oh, did I mention ribs? Trimmed and cut in half to fit the lil' GOSM on racks. Oh, most of the trimmings were rubbed, wrapped and put into the fridge...they are now in thew freezer for another day, for beans or?:
This was my last view prior to leaving home, and the butt was still stalled @ 153* if I recall correctly::
When my called and said the butt was at 176*, I instructed him to close down the intakes on the GOSM and pan up the butt to finish in the O, so he wouldn't have to sweat things for much longer. The ribs were in the smoker for 4 hours at that time and I told him to look for the pull-back and he said they had some, so they went into the O, covered as well.
Now, check out how he did this...I told him to just use the drip pan if it's not full of ashes from the charcoal...he put grate and all over it, added liquids as instructed and sent to the O...cool eh?:
I didn't check IT when I pulled the butt from the O...just stabbed with a meat therm and felt some resistance, so I knew an easy pull wasn't going to fly...I chunked it out with the large meat tines, and it was still really good eating...good moisture and great flavor as always:
The ribs had a surprising amount of crispy bark for being held in the O @ 200* for nearly 2.5 hours in a tented foil pan while still on the racks. The interior texture was better than I expected, too...there's something to be said for brasing:
Well, that will be all from me for now...I'm tired. I think I posted up everything I can from today...too tired to think anymore.
Anyway, the smoke was not lost as has happened a few times in the past with similar situations, so a good day on that point.
As for the medical, it will get worked out and things should be on the up side. I'm not worried too badly...it helped me a little to post my two smokes for today to help get my mind off probs here to get a fresh perspective.
I did want you all to know that even with the situation like we had here today, think about a back-up person and back-up cooker if need be...like that last ditch trusty ol "O".
Take care and great smokes to all!
Eric
