I've been asked to cook 12 butts and 6 briskets in my Shirley 24x42. With only a 2 shelf main chamber and a 3 shelf warmer I'll be cooking the briskets in the main and butts in the warmer. I have not cooked in the warmer yet. Have only used it to keep sticks warm and a few panned items. So this test cook was to see what it would take to make it happen.
Since all of the proteins will be chopped I decided to go hot and fast. For this cook I had 2 racks of BB's in the main (Lunch for us) and a 11lb bone-in on the middle rack in the warmer.
Loaded the fire box with 20lb of Lazzari Mesquite lump. I get this at RD for $14 a 40lb bag.Then lit her up and waited till she was running steady at the pre-cook temp. I kept a chart of the cook so I could look back at what I did throughout the cook. I took the ribs off after keeping the MC at a steady temp of about 300. Then concentrated on the warmer temp while maintaining 300 in the MC. I know from the advice I got that the cook time will be longer with a full cooker. So I will be starting about 3-4 hours sooner than I originally planned with a longer hold/cushion time.
I took the butt off and FTC for about and hour then just tented with foil for about 45 minutes.
Shelly chopped the butt and seasoned it with It's My Rub Smooth Blend, Salt and Pepper. All of which I ran through the spice grinder to a powder as recommended, and mixed into the final pan. I also added a bit of apple cider vinegar to brighten it up.
Thanks go to my Brethren friends Scott (Thatgrimguy), Jason TQ and Diesel Dave for all of their advice, insight and knowledge.
The Smoke device it the main chamber temp and the Chef Alarm is the warmer temp.
Nothing better than good ole white bread for sammies!! :mrgreen:
Thanks for looking! :mrgreen:
Since all of the proteins will be chopped I decided to go hot and fast. For this cook I had 2 racks of BB's in the main (Lunch for us) and a 11lb bone-in on the middle rack in the warmer.
Loaded the fire box with 20lb of Lazzari Mesquite lump. I get this at RD for $14 a 40lb bag.Then lit her up and waited till she was running steady at the pre-cook temp. I kept a chart of the cook so I could look back at what I did throughout the cook. I took the ribs off after keeping the MC at a steady temp of about 300. Then concentrated on the warmer temp while maintaining 300 in the MC. I know from the advice I got that the cook time will be longer with a full cooker. So I will be starting about 3-4 hours sooner than I originally planned with a longer hold/cushion time.
I took the butt off and FTC for about and hour then just tented with foil for about 45 minutes.
Shelly chopped the butt and seasoned it with It's My Rub Smooth Blend, Salt and Pepper. All of which I ran through the spice grinder to a powder as recommended, and mixed into the final pan. I also added a bit of apple cider vinegar to brighten it up.
Thanks go to my Brethren friends Scott (Thatgrimguy), Jason TQ and Diesel Dave for all of their advice, insight and knowledge.
The Smoke device it the main chamber temp and the Chef Alarm is the warmer temp.
Nothing better than good ole white bread for sammies!! :mrgreen:
Thanks for looking! :mrgreen:
