4:00 Alarm
4:02 Roll out of bed
4:07 Chimney lit (on side burner)
4:22 Dumped Chimney, added sprinkling of cherry around the outside prior
4:50 Two Pork Butts on the lower rack & 3 Baby Back rib racks (4 half-racks on the rib holder & 2 half-racks on the grate)
5:49 Temp around 210F. Put meat on around 210 and climbing, then temp fell to 175-180, and its taking a while to climb ...but that's a not-insignificant amount of cold meat that was put on. Currently @ Warp-10.
6:35 Temps finally @ 250F
10:20-ish Ribs off (2.5-2-.5 ...and they were starting to fall off)
4:25p 1st shoulder off
5:15p 2nd shoulder off
After my lunch meal of ribs, I was stuffed and couldn't even eat the pulled pork for dinner. Both meals met with fan fare from most everybody, but there was a family whose kids didn't seem to love it. I can live with that. 5 out of 7 kids ate their fill.
The ribs were a little too done. I'd wanted to cook @ 250-270 for most of the cook but as mentioned earlier it took a while for temps to come up (with that much cold meat on). I decided instead of 3-2-1 I was going to try for 2-2-1 ...but since it wasn't coming up to temp I went with 2.5 for that first number. I probably should've just not foiled at all with how they looked at the 2.5, but I was tired and didn't want to make a decision ...so just went with what I'd already decided and set my alarm for ~2 hours from that point. As mentioned, I would've been better served not to foil, but 1 hour probably would've been plenty. The .5 was just to dry things out a bit from having been foiled.
The shoulders were side by side. One had my go-to homemade rub, and another I used mccormick's applewood rub. (I'm not a fan of how it smells.) They were prepped identically, wrapped, and refrigerated next to each other. They also went on at the same time and sat next to each other. The first time I probed them for temp was when the ribs came off ...and one was 12°F higher than the other. 168-156. The temperature progression followed a steady pattern from there, and I pulled the hot one about 45 minutes before the last one ...which was pulled about 5 minutes before we left for the gathering. (I left that second one foiled while I pulled the first one, once I got there.)
We had quite a few less people than we'd expected, so I split the leftover meat with my in-laws and we're going to have leftovers for a while. Good eats though.
(At a restaurant this weekend I had "Appalachian Eggrolls". Pulled pork w/ greens mixed in, in an eggroll package. Good stuff right there. Might use that to help diversify the leftovers)