First BOB


 
C

Colin C.

New member
Came across this site a few months back which motivated me to purchase my first smoker. The shiny new 18 1/2" Weber Smokey Mountain arrived a couple months ago! I've only done a few smokes. First was a high heat brisket that turned out great. The next couple not so great (hint: don't try to smoke a brisket late into the night of a bachelor party getaway!). So tonight, here in Seattle, the rain has finally let up and I took this window of opportunity to try a couple pork butts over a brisket. First overnight and first lengthy slow cook. Bought a two-pack of butts, 15 lbs, probably about 6 to 6 1/2 each trimmed and an 11.5 lb brisket (little less trimmed). Rubbed the butts with the Mr Brown recipe here and used a brisket rub I also found on the board. Rubbed and set in fridge for 4 hours and I took out to rest at room temp an hour ago. Gonna put them on in an hour (3am), butts over brisket. Charcoal chamber is packed full of Kingsford Blue with a few pieces of apple wood. I'm planning on putting the water pan on empty with a clay saucer inside (both foiled). Using Minion method, lighting 30 brickets (temp is 44, and should stay in low 40's with possibility of a little rain). Planning this for a dinner tomorrow if all goes well. 3am start, I'm figuring on a 5ish finish to the cook based on what I've read here, but of course I'll check earlier and have enough time to run later if necessary. Anyone see any issues with this plan?
 
I used to get up early a.m. (1-3) to start my overnites for the next day .

I have found it easier, assuming a 14 - 16 hour cook, to put the food on somewhere between 10 and 11 giving you a finishing time of 12/1 - 2/3 and then foiling wrapping in towels and putting in a cooler for a couple of hours to rest.

This also gives me time to clean up, take a shower and rest for a bit.

Just my opinion.
 
I don't like planning for "just in time" service. As you found with your 'bachelor party getaway' it can go awfully wrong. Give yourself some cushion.

What are your target temps? I'd recommend 250º.

I would start the Butts at 11pm. At 6.5 lbs, they'll probably take about 13 hours, and finish about noon. You should be able to hold them 5 hours foiled/toweled/coolered.

IMO, Briskets don't hold that well and are best with a <1 hour rest. So, I'd recommend after you take the Butts off, reload, and do a High Heat Brisket since you've had success with that.
 
Thanks for the responses. I didn't think anyone would be awake at this time! With the prep I've already done, I'm pretty much set on this course of action. Just lit the chimney. Tomorrow's timing isn't critical, just going out with some of my buddies, thought I'd bring over a dinner if it turns out. I'm a night owl, normal work hours are during the night. So this isn't late for me. I just need to make sure I wake up in time to check things!
 
3:30am here in Seattle. Put everything together and meat on at 3:00am, opened all vents. Checked temp at 3:20 and it was already at 225 degrees. Closed bottom vents to 1/4.
 
Colin,seems like you have a plan and don't really need our help. I am doing a small comp today and can't sleep. Good luck and Happy smokin'.

Mark
 
Would love to see some pics if you get a chance.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What are your target temps? I'd recommend 250º. </div></BLOCKQUOTE>

Agreed, don't fret over temps! I would stay 250-275. Those cuts of meat you have can take it very well! 225 can get you in trouble if you are on any kind of time frame!
 
Okay. So, checked the brisket at about 11 hours in, and the temps were into the 190's (with variance from low to high 190's at different probe points). Yikes, didn't think they'd be that high yet. Scrambled and took it off and it sat while I turned and basted the butts, and put things back together. Checked brisket after it sat while I was scrambling around, and getting consistent 193 temps. Foiled and packed in warm coolor for later. Butts weren't up to temp yet (I think they were 173). Smoker is running around the 250 point now. Hour later, butts still crawling through the 170's, and at 176.

Pics thus far: Butts cooking - They're a bit mutilated. I realized too late that I was cutting interior fat out too aggressively, and one really fell apart on me. Tied up with string.

http://i809.photobucket.com/al...ges/Buttscooking.jpg

Next, is Brisket right before I took it off. Sort of a weird shape. Place I got it had some monsters, so I was trying to get a reasonable size (11 1/2 lbs) to fit on the Weber and limited on choice.

http://i809.photobucket.com/al...edbrisketongrill.jpg

And here it is off the grill. Part of the bottom stuck on the grate, so I had to pluck those bits off (the little pile next to it). Pretty tasty!

http://i809.photobucket.com/al...ages/DoneBrisket.jpg
 
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