Mia's (Grandaughter) Birthday Party ......... she's 10

[classicrockgriller]

Son ask me to smoke for about 30 people for Grandaughter's Birthday Party on Sat.

I was going to do this over thursday/friday, but since I have to be somewhere on Friday

I started last nite.

Started with two butts total of 19 1/2 lbs. One got 1/2 SLC 1/2 Head Country the other got John Henry's Texas Pig Rub.





Since Mia is one of the Original Boudain Dancers, I had to smoke some Boudain.





Also two racks of Sausage





Started at 8:30 last nite. Set Pid at 240* and installed the "Secrect" Thurbo shield. Gave it 6 hrs of 2/1 Hickory and Apple.

At 2:30 IT on the Butts was close to 150*. I put them in the Oven on a elevated rack at 225* Pic coming out of Bradley.

[FLBentRider]

Looking good Sonny.

[smoker pete]

That's some great looking butts CCGriller!!!!  If I bring my Grandaughters can I have some of that grub  ;D

Is that some Kielbasa I see?  Have never made sausage before and I don't have any equipment yet.  Can I just buy some Hillshire Farm Kielbasa, split them in half and smoke them?  If so, what kind of smoke, at what temp, and for how long?  Or is that being sacrilegious?

[classicrockgriller]

Got up at 8 this morning and the Butts were pushing 197*. They went into FTC at 8:30.

12 hour Turbo Cook on two Butts. Not Bad.

Finish pics from last nite.

[classicrockgriller]

I love to smoke "Store Bought" sausage. The Bradley adds a new dimension to it.

That is Hillshire (split). They got about 3 hours or so of smoke.

[albertapoacher]

Wow that looks great CRgriller. I just realized how hungry I am!

[smoker pete]

I love to smoke "Store Bought" sausage. The Bradley adds a new dimension to it.

That is Hillshire (split). They got about 3 hours or so of smoke.

Thanks CRgriller.  Will be picking up some store bought Kielbasa and giving it a try.

[classicrockgriller]

At 10:00 this morning I started smoking a 12lb Brisket with Zach's Texas Brisket Rub

and a Gulden's Spicy Mustard slather. 5 hours of Oak to start, more smoke later.



After two Hours of smoke on the Brisket I added 3 Chuck Roast (2 3lber's and a 5 lb)

The two smaller chucks got John Henry Apple and John Henry Texas Brisket. The big

one got John Henry Pecan. Also did 15 links of Veron's Pork and Crawfish Sausage.







Pork/Crawfish Sausage all done.

[KevinG]

Great job as always Sonny!

[SouthernSmoked]

Wow that looks great Sonny.

Pork/Crawfish Sausage... awesome!

[classicrockgriller]

FTC'ed the butts for 7 hours.

I pulled this Butt. ;D







And pulled that Butt.

[BuyLowSellHigh]

CRG,  you da man!  As always, so impressive.

Now about my next birthday ...    ;D

[GusRobin]

looks good- beats the hot dogs I had a my 10th birthday

[classicrockgriller]

looks good- beats the hot dogs I had a my 10th birthday

Mine was probably a spam dog!

I have decided I have over done it and gonna take a Butt and the Large chuck roast with me to

funeral tomorrow for the family meal.

[Smokin Soon]

Very Nice! ;D