Successful Smoke with Photos!

[JeffB]

I smoked 37 lbs of BB this weekend and had a BLAST doing it! I packed my 22.5 tight with KB and fired up 15 lit on top. Used a combination of hickory and mesquite wood chunks which imparted a really good flavor in the meat. Put them on the smoker at 9:30pm and around 11am the next day parts of the meat were registering about 201 degrees and other parts were around 196 degrees. I decided to call them "done" at that point. Lesson: Different density of the meat will cause some sections of the meat to be less hot internally than other sections.

I had a stall at 185 that seemed to last at least an hour, but it could have been much longer since I was sleeping most of the night. First time I actually was able to sleep through an overnight smoke! Yay! The Crown Royal and cigar may have helped with that one too.

Anyhow, below are some pics from my smoke. Enjoy!

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BBQ Presmoked by jwbryson1, on Flickr [/IMG]

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BBQ Clean Bone by jwbryson1, on Flickr [/IMG]

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BBQ Bear Claws by jwbryson1, on Flickr [/IMG]

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BBQ Bark by jwbryson1, on Flickr [/IMG]

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BBQ Sauce by jwbryson1, on Flickr [/IMG]

 

[Jeff R]

I'll say you did load it up. Looks great. I'm hungry for pork now

 

[Joe S.]

Looking good. I really like the bear claws.

 

[Bob Hunter]

Looking good Jeff. Got any leftovers

 

[Jack Bordeaux]

Wow, 37lbs...now that's a nice smoke. What are you doing with it all?

 

[Jon Des.]

That's a lot of great looking pork. When should we all come over?

 

[Ed M.]

That looks Porktastic, Jeff! Great job.

 

[JeffB]

Looking good. I really like the bear claws.

Joe, that was the first time I used the bear claws--I just got them as a gift. Let me tell you something, those things ROCK! I can't believe how much they simplify the pulling process. I was literally able to pull apart an entire BB in about 5 minutes, whereas before with a couple of forks and a knife it would take me 15 to 20 minutes. What a breeze!

I gave away a bunch to some friends and I'm going to bring in a bunch to the office for lunch on Wednesday. I'll freeze the rest.

Good times...