aawa
Babbling Farker
Decided to celebrate spring with a bbq at the house. I was expecting about 30 some friends. I made a trip to restaurant depot and of course went overboard.
2 packs of pork butt each over 18lbs (36+lbs of pork butt) and a 13 lb brisket.
I used Simply Marvelous Cherry Rub for the pork butts, and 50/50 kosher salt and pepper on the brisket. I didn't get pron of the prepped meat though because I was in a rush to get it done.
My plan was doing the pork butts at 235 that way when i put them on at 1230am. The brisket I cooked in the kettle using the ring of fire method settled in at 250.
I woke up at about 6amish to the mini's and kettle still going strong. The temperature dropped some in the kettle so I threw a couple more lit coals into it.
At about 11am the mini's started dropping temperatures. The coals were just about done. So instead of loading up more coals, I threw them a 300 degree oven to finish and put into a cooler to rest. The brisket finished about 430pm and rested in the cooler. Party start was 5pm but I know my friends so I knew I had till 6-7ish before a majority of the party was here.
One pork butt pulled. Nice and moist and tasty. I finished it off with a little bit of Eastern Carolina Dip.
The brisket (which was the 3rd one I have ever done) I think I could of trimmed the brisket fat a little bit more. But overall this was the very good. It was nice and moist and tender.
The party went through the flat of the brisket (mainly because I hid the point so I could enjoy it throughout the evening) and 3 of the 4 pork butts! Everybody love it and asked me when the next time I was having another party.
2 packs of pork butt each over 18lbs (36+lbs of pork butt) and a 13 lb brisket.
I used Simply Marvelous Cherry Rub for the pork butts, and 50/50 kosher salt and pepper on the brisket. I didn't get pron of the prepped meat though because I was in a rush to get it done.
My plan was doing the pork butts at 235 that way when i put them on at 1230am. The brisket I cooked in the kettle using the ring of fire method settled in at 250.
I woke up at about 6amish to the mini's and kettle still going strong. The temperature dropped some in the kettle so I threw a couple more lit coals into it.
At about 11am the mini's started dropping temperatures. The coals were just about done. So instead of loading up more coals, I threw them a 300 degree oven to finish and put into a cooler to rest. The brisket finished about 430pm and rested in the cooler. Party start was 5pm but I know my friends so I knew I had till 6-7ish before a majority of the party was here.
One pork butt pulled. Nice and moist and tasty. I finished it off with a little bit of Eastern Carolina Dip.
The brisket (which was the 3rd one I have ever done) I think I could of trimmed the brisket fat a little bit more. But overall this was the very good. It was nice and moist and tender.
The party went through the flat of the brisket (mainly because I hid the point so I could enjoy it throughout the evening) and 3 of the 4 pork butts! Everybody love it and asked me when the next time I was having another party.
