Robert Shackelford
TVWBB Member
Some friends at work wanted me to smoke some meat for them this weekend so I decided to do 1 packed WSM and sell the proceeds.
Ended up buying about a 13lb brisket and 3 10-12lb pork shoulders (bone-in). Total cost to me is $60
Did the Midnight cook rub on brisket and the Brown on the shoulders.
Brisket was too big for bottom rack so I folded it into a semi-teepee which seemed to do the trick.
3 shoulders at this size were too much for the upper rack so I placed them bone up into a teepee.
With this much meat I knew I was in for a long haul but didn't expect quite what I encountered.
Meat went in about 9am on Saturday and temps stayed pretty steady at 200 for the enitre process.
I basted every couple of hours all day Saturday.
Refilled water and fuel around 2am Sunday morning and went to bed.
Woke up at 5am to check on everything and refilled fuel and water.
Went back to bed and got up at 7am. One shoulder done and foiled/wrapped and placed in cooler. Made coffee.
9am and everything is done. Foiled and wrapped everything and placed in cooler. Made more coffee.
Had some fuel leftover and threw a Costco package of Johnsonville sausages on for a couple of hours as a bonus.
Pulled the pork and divided it into 3 seperate bags around noontime.
Was going to slice the brisket but it pulled apart too easily so I pulled it all and divided it among 3 bags as well.
Monday morning: Woke up at 3am from dogs retching. Guess the meat, fat, and bones didn't settle too well. Cleaned up messy floor and washed doggie blankets. Made coffee. Might as well stay up and study for school.
Monday at work: Sold 2/3 of the meat for $60 and I get to keep the remaining 1/3 = everyone happy!
Total cook time = 24 hours
Worth every minute!
Ended up buying about a 13lb brisket and 3 10-12lb pork shoulders (bone-in). Total cost to me is $60
Did the Midnight cook rub on brisket and the Brown on the shoulders.
Brisket was too big for bottom rack so I folded it into a semi-teepee which seemed to do the trick.
3 shoulders at this size were too much for the upper rack so I placed them bone up into a teepee.
With this much meat I knew I was in for a long haul but didn't expect quite what I encountered.
Meat went in about 9am on Saturday and temps stayed pretty steady at 200 for the enitre process.
I basted every couple of hours all day Saturday.
Refilled water and fuel around 2am Sunday morning and went to bed.
Woke up at 5am to check on everything and refilled fuel and water.
Went back to bed and got up at 7am. One shoulder done and foiled/wrapped and placed in cooler. Made coffee.
9am and everything is done. Foiled and wrapped everything and placed in cooler. Made more coffee.
Had some fuel leftover and threw a Costco package of Johnsonville sausages on for a couple of hours as a bonus.
Pulled the pork and divided it into 3 seperate bags around noontime.
Was going to slice the brisket but it pulled apart too easily so I pulled it all and divided it among 3 bags as well.
Monday morning: Woke up at 3am from dogs retching. Guess the meat, fat, and bones didn't settle too well. Cleaned up messy floor and washed doggie blankets. Made coffee. Might as well stay up and study for school.
Monday at work: Sold 2/3 of the meat for $60 and I get to keep the remaining 1/3 = everyone happy!
Total cook time = 24 hours
Worth every minute!