Picnic Shoulder, Ribs, ABTs, Meatballs


 
Tim McCann

Tim McCann

TVWBB Honor Circle
Figured I'd fire up the smoker today, so why not fill it! Started rubbing down an 11.6# Picnic Shoulder with yellow mustard and Famous Dave's Rub. Then a rack of BBs with yellow mustard and Angelo's Rub.(No pics) Then stuffed some Italian Sausage with Cheese and wrapped them in bacon. ABTs was a mix of cream cheese, smoked chicken, shredded cheddar cheese, and some Slap Yo Mama seasoning. Then wrapped in bacon. Started the WSM up this morning with KBB and Pecan.
Frost on the WSM!
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All the kids in the pool!
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After 3 hours in wrapped the ribs up. Butter, BS, Honey.
My helper keeping and eye out for any rib thieves!
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Samples anyone?
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In case something falls, I have 2 vacuums!
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Still waiting on the pork! To be continued.....
 
never noticed your local... always thought you were in chitown until i saw the open pool (quite a heating bill)
beautiful puppies you have Tim!
and these ▼ puppies look beautiful too!

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Thanks Guy's! I hit the wall, stuck in the upper 170's for the last 2.5 hours! Running low on charcoal, going to have to add soon! Were at the 11 hour mark.

Jim, moved down here from Chicago 12 years ago. No heat on the pool! Water temps at 43* today! Freeze guard going off this am when I took the pictures, all the pumps running!! $$
 
Great lookin' cookin', Tim! Love the pics of the dogs. Can't wait to see how the pork turns out!
 
Alright, finally 13 hours later, here we are!
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Smoke ring is about a half inch thick! Super moist and tender! Great flavor, doesn't need sauce! After putting on the shoulder this am 30 mins later shut 1 vent fully and 2 went to quarter open, held temps at around 250* for the whole cook until I needed to add more charcoal at about hour 9. I would like to know how guys do long smokes without adding? Very little wind and a full ring of charcoal I got 9 hours. The only thing I didn't use was a heat sink. Got one today though. Is a heat sink worth 3 more hours to a long cook?
 
Tim it all looks great!! Love your cooking area although I have no idea how I would keep the dogs out of the pool!! 43...34 nope they be swimming all day!!
 
Pork looks good Tim... I have done a 13 hour cook with kingsford. Never had to add but maybe its the weather here in Southern California. I do use the water pan.
 
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