Butts, Brisket, Brined Bird, Boulders, Ribs and Ham weekend! (on 2 pits)
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Butts, Brisket, Brined Bird, Boulders, Ribs and Ham weekend! (on 2 pits)
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Thread: Butts, Brisket, Brined Bird, Boulders, Ribs and Ham weekend! (on 2 pits)

  1. #1

    Butts, Brisket, Brined Bird, Boulders, Ribs and Ham weekend! (on 2 pits)

    Introduced my new MAK 1 Star to the Traeger Lil Tex.






    Lots of huffing and puffing and gnashing of pellets, but they settled down and agreed to play nice.


    On the MiniMAK, 33 pounds of (kinda frozen) pork butts. Slathered with CYM and rubbed with SouthernSmoke's butt rub plus some Plowboys's Yardbird rub.


    First I had to improvise some Frog Mats for it from my Bradley set.



    Last edited by squirtthecat; 11-19-2010 at 09:34 PM.
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  2. #2
    The Traeger is currently processing a 14 lb brisket. Doing it 'Cowboy' style... (smoked, then into a braise)

    2 hours of smoke, fat down.



    Into the braise, fat up.




    Both pits are set at 225 and 235 as of 8:30PM...


    ... and they have their snuggies on.. Mid-30s tonight with some wind.



    Last edited by squirtthecat; 11-19-2010 at 09:22 PM.
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  3. #3
    Now to the Brined Bird..




    Yes, I'm seroius.




    Bringing the flavor.




    Taking the plunge.




    Into the FrankenFridge set at 37.





    I'll pull the butts and brisket off in the morning when they are done, and put the brined turkey on the MAK and 3 or 4 racks of St Louis style ribs on the Traeger. We've got a dinner party at 6:30 tomorrow night - so that is the target for this batch of smoking...

    (the boulders and ham come into play on Sunday afternoon)


    Stay tuned, if you like..
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  4. #4
    Go Squirt!!!!!!

  5. #5
    Senior Member FLBentRider's Avatar
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    Do I hear banjo music?

  6. #6
    Walked out the door this morning into the fog. Literally. I think the MAK brought a little Pacific Northwest with it.




    Time to peek..

    Brisket is at 200. Done!



    Backed the Traeger down to 'smoke' to keep it warm in there while I figure out how to get it out of that pan, and what to do with it..


    Butts.



    Most are coming out of the stall now. The big one is a bit stubborn and still in the 160s.


    I bumped the temp up a notch, and wired them up and will keep an eye on the internal temps.




    (That would be a nice place for a small fold out shelf.. Bob... HINT HINT)
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  7. #7
    Pellet usage... This is what I was most interested in. 34, damp and chilly last night.


    MAK.




    Traeger.




    Here is a better view of the MAK from the back side. Those vents are where the smoke/moisture escapes.




    I stuck an old candle jar in the grease bucket in it to make it easier to clean up.




    Time for some coffee, and then it is brisket wrestling time.
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  8. #8
    Administrator Big Poppa's Avatar
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    Patience stc...you know it wil come roaring out of the stall

    That is the funniest part...it is so hard not to worry during the stall

  9. #9
    Thanks BP. I was hoping they would be thawed when I put them on, but the thermodynamic gods had other plans for them...

    Not to mention, 4 identical butts would have been a better test. But the Schnuck's meat department gods had other plans for me.

    The big one is actually at 152. I'm in no real rush, other than I want to have time to shut the MAK down and check the ash buildup inside, before I start the turkey on it. I can transfer the straggler(s) to the Traeger if necessary. I'll keep it up and puffing away.
    No Swine Left Behind KCBS BBQ Team
    Peoria Custom Cookers "Meat Monster"
    Lang Clone - 'Blue October'
    Original Bradley Smoker
    MAK 1 Star General
    Traeger Lil' Tex
    Backwoods Chubby

  10. #10
    Administrator Big Poppa's Avatar
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    Jul 2010
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    La Quinta California
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    four buttts affects the cooking times too and the convection be patient and the transfer to anywhere once foiled is ok ( I know you know that)

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