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  1. #1
    Join Date
    Jan 2008
    DFW, Texas

    Cool I think I feel a party comin' on!

    "How about pulled pork? Everyone likes that."

    With those words, I felt a bolt run through me. Sure, Karen was just suggesting ideas for a birthday meal, but until then, I'd been steering away from 'cue. I knew I'd be the only one to cook it, and I knew the MIL might be a little miffed at the birthday boy cooking his own dinner. Still, the thought did appeal to me, as no other suggestion 'til that point had.

    Ah, who'm I kidding? A chance to blow smoke for a crowd? Heck yeah!

    Gimme 1 more, 2 more, 3 more beers.
    I been workin' all week and, man, I'm outta here!
    I'm so glad that it's finally Friday night.
    - Larry Joe Taylor, "I Feel a Party Comin' On"

    With Friday comes the prep. I need to get the butts from Sam's, and I have an idea to try pulled beef again, along with the butts. So, the plan is to get a couple butts and a chuck roast. No problem!

    Came back with a boatload of meat. Karen took one look and thought I'd lost my mind! I had 2 cryovacs of butts (2 per bag) and a tray with 2 chuck roasts. I decided to put the smaller cryovac in the freezer for a future cook.

    First, the butts. 16.75 lbs of bone-in porcine goodness. I've actually never done butts before, only picnics, so this is a first for me. It's also the most pork I've done at one time, so it's 2 firsts.

    And where would I be without my chuck roasts? I'm still working on my pulled beef, so I need these. Another 6.87 lbs of beef waiting for the smoke.

    Got my drums and, y'all, I'm really stoked!
    There's some butts and chucks waitin' to be smoked.
    Get outta my way! It's time to play.
    I think I feel a party comin' on!
    (With apologies to LJT.)

    With over 23 lbs of meat, this'll be my biggest cook to date. Yeah, it's puny compared to some of y'all's cooks, but I've been limited by my equipment and freezer space. Besides, I've been told more than once the leftovers are delicious, but not so much after the third straight day of meals.

    My plan is to use 2 smokers, 2 different smoke profiles, and 2 different set-ups. First, the butts. Plan for these is a combination of hickory, apple, and cherry smoke, cooked directly over the fire, no shield.

    For the chucks, it's a little different. Smoke'll be straight pecan with a drip pan under the meat serving as a heat shield.

    Both meats were rubbed and placed on the drums at 225*, 11:30 pm last night. So far, they've been smoking for 8 hours. The chucks are at 163*, so I'll get those in foil and see where they go from there.
    Last edited by TX Sandman; 10-11-2008 at 10:29 AM. Reason: spelling, grammar, *drama*
    Rob - TX Sandman
    Plank Owner, TQJ

  2. #2
    Join Date
    Jan 2008


    Looks like you have it all under control

    You should have plenty of leftovers with all that meat.

    If you need any help we'll be here.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like


  3. #3
    Join Date
    Jun 2008
    Tulsa, Ok


    Way to go Rob Pics when its done please.
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  4. #4
    Join Date
    Jan 2008
    Grand Junction, Colorado


    Looks good, Rob. You know, leftovers freeze quite well.

  5. #5
    Join Date
    Oct 2008
    Oklahoma City, Oklahoma, United States

    Default when do we all come over and eat Never thought of doing pulled beef, I bet it would be great in fajitas!

  6. #6
    Join Date
    Jan 2008
    Broken Arrow, OK


    ***** *****! Rob, it looks like you're all going to be eating great for a few days!
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  7. #7
    Join Date
    Jan 2008
    DFW, Texas


    11 hours in and the chuck's at 190. Didn't pull, though, so I'll wait a little longer. It's in foil, so I don't expect it to dry out. The pan's got about 2" of Au jus right now, waiting to be separated and added to the meat after shredding.

    The butts still need some time, too. I didn't check temp, but they aren't probe-tender, yet, so they'll stay on for a while, too. I did flip them to help bark development, though. Sadly, a bit of bark from the fatcap was adhered to the grate. Couldn't let it go to waste, donchuno. Got one word.

    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    Join Date
    Apr 2008


    Rob, Wow. That looks good. My favorite are pork butts.
    Large Charcoal Vertical & UDS
    Blue Thermopen

  9. #9
    Join Date
    Jan 2008


    Now thats a great way to spend your b-day!

    Take them chuckies to 205 min!! Maybe longer, or until a probe slides in like butter!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  10. #10
    Join Date
    Jan 2008
    Carthage, MO


    Can't wait to see how this show ends. Hope you're having a great B-day cook and everyone enjoys it with you.

    We NEED more pics
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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