James Groves
New member
Morning.... My name is James. I was a member here a few years back. I had to register again but here I am. Thanks for all the good advice on this forum. I don't smoke as often as I'd like. Time is normally short. Ribs and chicken mainly. But this cook is different.
I'm providing the meat for a dinner gather tonight. I'm smoking:
1 - 14lb Packer Brisket
2 - 8.4lb Pork Shoulder
some Italian Sausage (Mild)
I lit my coals at 11:30pm last night, filled my ring up full sank in some apple & hickory chunks in the coals. Around midnight I was ready to start. I put the 2 pork shoulders on the bottom grate. setup the maverick and the iGrill. Leaving the top rack open for the brisket which I put on at 3am. Temp was solid, just a few minor tweaks of the vents then off to bed.
Up at 9:30am (I like to sleep in) and the pork is at 160 and the brisket is at 158. I tap the coals and add some water (snap some pics). I also added my mops to all meats. Here is how it looks as of now.
I'll update more later. Thanks for lookin'.
I'm providing the meat for a dinner gather tonight. I'm smoking:
1 - 14lb Packer Brisket
2 - 8.4lb Pork Shoulder
some Italian Sausage (Mild)
I lit my coals at 11:30pm last night, filled my ring up full sank in some apple & hickory chunks in the coals. Around midnight I was ready to start. I put the 2 pork shoulders on the bottom grate. setup the maverick and the iGrill. Leaving the top rack open for the brisket which I put on at 3am. Temp was solid, just a few minor tweaks of the vents then off to bed.
Up at 9:30am (I like to sleep in) and the pork is at 160 and the brisket is at 158. I tap the coals and add some water (snap some pics). I also added my mops to all meats. Here is how it looks as of now.
I'll update more later. Thanks for lookin'.
