Brisket/Pork Butt - Full Load Questions

[eldub]

All of the meat came out of the brine @ at 5:00 pm when I got home from work. (kosher salt, brown sugar, fresh onion and garlic.) One pork but got slathered in mustard, the other in molasses. The pork was then covered in a paprika, cumin, Penzey's turkish seasoning. The briskets were dry rubbed in an ancho pepper and Penzy's tandoori seasoning.

The six rack smoker was fired up at 5pm. At 7pm the smoker was up to roughly 250*. The two briskets went on the upper two racks, the pork was placed below. (Nothing is on the bottom rack.) The temp in the smoker went down to 208* and started climbing within 10 minutes. We're running apple pucks for the next 4 hours. 

The wife is at the store purchasing meat thermometers and a large drip pan I plan on putting in the bottom fo the smoker after the smoke cycle, replacing the water pan now in place.

Thanks for all of the help, folks.

scott 

[eldub]

Thirty-two minutes into the process, the ambient temp of the smoker has reached 219*. (I set the temp at 220* so its about where I want it to be already.) I was expecting it to take much longer to get up to temp. 

[Wildcat]

I am really surprised at the heat recovery with that kind of load. Mine will not recover that fast with just 2 butts!

[beefmann]

start smoking asap, if things get done early FTC till needed .. another option is when the pork is done,,, pull / shred it , put into crock pots with a bit of liquid such as bbq sauce to keep warm or hot till ready, This way it will be ready when you are ready to eat

Bbq sauce or apple juice

i have done both

[KyNola]

I'm betting those temp readings are from the face of the digital controller.  As we have all learned, it can be grossly inaccurate.  Unless his smoker has been fitted with an additional heating element I doubt those readings are correct.

[eldub]

I'm guessing you are right, Ky.

The lowest pork butt is now reading 161* and the lowest brisket is at 157* according to the digital thermometers the wife picked up last night.

I lowered the temp of the smoker to 210* in hopes of getting home for a late lunch before optimum meat temps are reached. That would also put me in an acceptable FTC time frame before the evenings festivities.

[eldub]

The wife took care of the final stages of the smoke while I was manning the shop this afternoon. All four pieces of meat reached the desired temps within 45 minutes of each other. (briskets @ 175-179 and pork butts both at @195*) The first brisket came out at 3:00 and the last pork butt at 3:45. She managed to FTC on her own as well. We'll start shredding between 6:00 and 6:30. I'm guessing two and a half hours should be enough of a rest for the meat?

I'll try to get a few pics before the party starts.

Thanks for everything, folks.

scott

[TedEbear]

Sounds like everything fell right into place.  Things usually don't go that well when you have a bunch of different things smoking at the same time.

[eldub]

The pork turned out good, but the brisket was fantastic, imo. I'm going to have to focus a bit more on the pork rub next time.

The wife did take a couple of photos I'll try to post a bit later.

Thanks again.

scott

[ratherbboating]

On the pork rub, try a good Cajun rub (like Tony Chachere's)  or better yet make your own.  In this forum there is a section on rubs and stuff.  Check it out.

[eldub]

This is a shot of one of the briskets from yesterday. (I hope.)



This pic was taken after 18 hours in the Bradley Smoker and 3 hours of FTC.

[Saber 4]

Looks as good as you said it tasted. We really need someone to invent smellivision or tastivision! :)

[eldub]

Heres' a shot of one of the pork butts.