The Big F-bomb modded and 9 briskets plus 6 shoulders


 
R

RichPed

New member
Hey folks,

This is my first post after checking things out. I’ve been using WSM’s for years after Harry Soo of Slap Yo Daddy BBQ introduced me to them in his class.

I wanted something a little bigger awhile back so I took a Weber kettle I had, added some short legs, and adapted a 50 gallon drum to it so It would fit 3 levels. I used it like this for years but recently had reason to add a door for easier access.

A friend asked me to cater his joint birthday party with his fiancé but they also turned the event into a surprise wedding so I wanted to make sure my gear would work out. They held it at a local Cider House/ Meadery so that was cool too.

The meat count grew and he dropped off 9 brisket full flats of 9 ish pounds each and 6 shoulders for pulled pork. He also asked me to make my smoked Mac n Cheese and some mixed beans along with my Rich’s Hotrod Sauce accompaniment. It all turned out great and they were very happy with the results.

The following are pictures of the Big F-bomb (Still needs a repaint) along with my 18” & 22” WSMs all being breathed on by my trusty Stoker 2. Then the meat prep with my dry rubs and smoking action shots.

Ok just realized I can only show 10 pix but you get the idea.

Enjoy

Rich
 

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How did you fit 9, 9 briskets?! Unless you are using smaller than expected pans, those pork shoulders look huge too.
 
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Tony-Chicago said:
How did you fit 9. 9 briskets?! Unless you are using smaller than expected pans, those pork shoilders look huge too.
Click to expand...

Tony, I had everything split between the 3 smokers. 4 shoulders in the 18" WSM, 2 shoulders and 2 briskets in the 22" WSM, and 7 briskets in the big F-Bomb which has 3 shelves. they were not full briskets height wise but they were lengthwise. The butcher my friend used had separated the Point from each of them so they were not as difficult to work with.

I generally finish in pans covered in foil and use ovens since they don't need smoke anymore. For all that meat I had to use our oven and borrow my neighbors oven as well. I did it as a 2 day cook. I smoked 8 ish hours Friday, chilled/ wrapped them, and overnight in the fridge. Then Saturday they went into the ovens for another 5-6 hours for finishing. Shoulders came out about 185-190 and pulled apart easily w/o being mushy. I was able to do nice slices on most of the briskets. The ends on a couple were a bit overdone and crumbled but still tasted great.
 
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I knew there were three machines but 9 briskets is really kicking it. Those shoulders were full size too. Great cook. What temp do you finish the cook at?
 
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