8:00 o'clock and all's well

[GusRobin]

Tucked in the Brisket and butt for the night. Emptied used pucks and changed water. Been in about 5 hours


Morning about 7:45. Changed water, added pastrami, and 3 hours of hickory.
Brisket and butt in a stall at about 165*. (green on the door is a reflection not mold :) )


Shot of all in the house. Supposed to have good chance of "passing thunderstorms". Glad I have the house. Tested it last downpour and it is waterproof.


Still on deck are the jalapenos stuffed with chedder, smoked cream cheese,and homemade chorizo wrapped in bacon; corn on the cob, scallions, and asparagus. I will add these when the butt is done and in FTC. Gotta run to the store as I am running low on Jack Daniels and beer (double disaster).
Boy this smoking stuff is really exhausting so I guess I can't do any "honeydo's today.

[squirtthecat]

Awesome!

[classicrockgriller]

Sounds like a great job of planning.

Meat looks great!

[VI_Smoker]

Great setup you got there!!
Sounds like you have a tough day ahead of you - keeping an eye on the smoke and working your way through the Jack and beer!! Enjoy.

[classicrockgriller]

Gus, Did you and Jack get in a fight and he took your camera away?

[DarqMan]

The shed rocks.

[GusRobin]

after a hard days work, some results:
The pork butt being pulled - didn't get a picture when it came out of the smoker or when I FTC'd it..

Surprisingly the brisket was done at the same time. Last time I did them together they were the same sizes as today and the brisket took about 4 hour longer.
Brisket ready to go into FTC. Had to cut off a little piece for quality control testing.

The pastrami was also done around the same time. Here it is ready for FTC.

It was a good thing they were done together because it gave me more room for the "goes withs" ----corn, ABTs, scallions and asparagus.



So the "goes withs" are done and the meal began.  We had pulled pork sammies with some homemade bbq sauce and the goes withs. I got too into the food and forgot to take a picture.
Afterwards I split the brisket and put it in the refrigerator and will slice and vac seal tomorrow.
Here is the point bagged

And the flat

All in all a fun day.

[DarqMan]

A+++++++++ job!!

[hal4uk]

Great job! 
I'm really stuffed right now, but if you could hand one those ABTs through the screen...
I'll "Sport Eat" it!!!!

[KyNola]

All in a day's work.  Nice job GR!

[GusRobin]

Hal - give me a number and I'll fax you one ;D ;D ;D

[classicrockgriller]

Very nice Gus.

The side stuff looks great!

The Butt looks great!

The Brisket looks like you hit a homerun.

You'll have to give us a few details.

(time , IT, etc)

Very Nice!!

[StickyDan]

My brisket didn't look anything like yours. :'(
Looks awesome.

[GusRobin]

Details per request: (a little fuzzy due to extensive use of adult beverages)

12.6# packer brisket - slathered with CYM and the rub in the recipe section with Pachanga's brisket recipe.
8.1# pork butt-slathered with CYM and Jan's rub from the recipe section
Put both in at 4:45 pm on Friday with the PID set at 245F for 1/2 hour and 230F for the balance.
Brisket on top rack and butt on next one down.Used 4 hrs of hickory.
Rotated after 1 1/2 hrs and again at 9:45 pm. At that time I also changed the water. At midnight I changed the water again before going to bed.
Saturday at about 7:40 am; changed water, added pastrami ( it was about 5 1/2 #) and 2 1/2 hrs more of hickory.
About 2:20 pm took them all out. Brisket at IT 193#; pork at 195# and pastrami at 165#. FTC'd them all.
At about 4:00 put in 3 ears corn (opened, not removed , husk to take out corn silk, added some beer and closed up husk); a bunch of asparagus and two bunches of scallions (both lightly oiled with EVOO and some garlic powder, cayenne pepper): a dozen jalapenos stuffed with smoked cream cheese, chopped homemade chorizo, and some shredded cheddar).
Put them in at 230F with 1/1/2 hrs hickory  Took out at about 5:30 took them out. ( next time I'll start the corn about 1/2 earlier then the rest. It was done but could have been cooked a little longer.)
By this time had shredded the pork. Made pork sammies and the previous corn and veggies. Added some homemade BBQ to the pork sammies.
Will slice and vac seal the pastrami this morning along with the brisket. Will chop up the point to make burnt ends.
All in all a good weekend so far.

[squirtthecat]

Fantastic!