Lots O' Meat

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Lots O' Meat

Post  ILBBQS.com on Thu Jul 03, 2008 4:05 pm

Hey Gang,

Made a run to the St. Louis, Missouri area (about 115 miles round trip) yesterday afterwork to get a better price on pork butts for this weekend. Ended up getting a whole case (8 butts = 66.5 pounds) and even picked up a whole brisket packer (12-13 pounder) at a very reasonable price...lots o' meat! pig

In addition to the sausage fatties we're planning for this weekend's holiday, looks like I'll get to smoke around 85 pounds of highly seasoned, jaw chompin', Slap Ya Mama Good BBQ tomorrow! Yee-Haw! cheers

I'll try to get some pics tonight as the prep work gets underway, and throughout the cook tomorrow. Have the whole day off tomorrow...will be firing up the smoker around 6am and should be wrapping up around 9pm. My family and friends think I'm crazy jocolor for thinking this fun, but I know you guys will back me up...I'M SO EXCITED! Like a kid in a candy store! rabbit

BTW...the cook isn't just for me. We're putting on a surprise 10th Anniversary party for my sister-in-law and her husband on Saturday; then catering a small party at a local winery on Sunday. It's gonna be a full weekend of barbeque madness...BRING IT ON! sunny
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Re: Lots O' Meat

Post  bigthirsty on Thu Jul 03, 2008 4:10 pm

ILBBQS.com wrote:Hey Gang,

Made a run to the St. Louis, Missouri area (about 115 miles round trip) yesterday afterwork to get a better price on pork butts for this weekend. Ended up getting a whole case (8 butts = 66.5 pounds) and even picked up a whole brisket packer (12-13 pounder) at a very reasonable price...lots o' meat! pig

In addition to the sausage fatties we're planning for this weekend's holiday, looks like I'll get to smoke around 85 pounds of highly seasoned, jaw chompin', Slap Ya Mama Good BBQ tomorrow! Yee-Haw! cheers

I'll try to get some pics tonight as the prep work gets underway, and throughout the cook tomorrow. Have the whole day off tomorrow...will be firing up the smoker around 6am and should be wrapping up around 9pm. My family and friends think I'm crazy jocolor for thinking this fun, but I know you guys will back me up...I'M SO EXCITED! Like a kid in a candy store! rabbit

BTW...the cook isn't just for me. We're putting on a surprise 10th Anniversary party for my sister-in-law and her husband on Saturday; then catering a small party at a local winery on Sunday. It's gonna be a full weekend of barbeque madness...BRING IT ON! sunny

man.. sounds like a good time.

I'm probably gonna do a fatty on the gas grill. Never done one before. We'll see how it goes. Pales in comparison to the swaray you've got goin' on!

oh.. and Go Vols.

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Re: Lots O' Meat

Post  ILBBQS.com on Thu Jul 03, 2008 4:21 pm

bigthirsty wrote:man.. sounds like a good time.

I'm probably gonna do a fatty on the gas grill. Never done one before. We'll see how it goes. Pales in comparison to the swaray you've got goin' on!

oh.. and Go Vols.
Fatties are easy-peasy. Just have fun and don't be afraid to experiment with it. Stuff 'em with cheese, pepperoni, olives, peppers, more meat...whatever floats your boat. Though they're pretty straight forward and easy, I posted a couple of easy recipes in the food area of this site a few days ago if you need.

Get some pics!
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Re: Lots O' Meat

Post  ILBBQS.com on Fri Jul 04, 2008 5:38 am

13.5 Pound Whole Beef Brisket...



Fat Side before trimming...


Lean Side before trimming...


Fat Strip trimmed out from between the flat and point...


Trimmed up and ready for a little rubbin'...


Doused with some Worcestershire Sauce then rubbed down with Mojo Rub - Buffalo Blend...




Wrapped tightly in plastic wrap for an overnight rest in the cooler...


2 of the 10 Pork Butts getting ready for the injection...


8 of the 10 Butts injected and wrapped tightly for an overnight trip to the cooler...
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Re: Lots O' Meat

Post  Mack on Fri Jul 04, 2008 8:20 am

All looks mighty fine Jim... hope you have a great time!
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Re: Lots O' Meat

Post  bowhnter on Fri Jul 04, 2008 12:22 pm

Good luck with that cook Jim! You should have the smoker going about now.... I got me a choice packer for today or tomorrow too
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We're Smokin' Now!

Post  ILBBQS.com on Fri Jul 04, 2008 2:48 pm

Happy Day my Brothers in BBQ!

Well, the meat marinated overnight, and is now on the smoker. Yee-Haw!

Getting the lump charcoal going...


Smoker loaded up with just 2 bags of Lump Charcoal...


Added some Apple & Cherry Wood after loading the chimney of embers (Minion Method)...


Butts slathered with a thin layer of Yellow Mustard...


Rubbed and on the smoker at around 7:50am...


I've got 10 Pork Butts (around 87 pounds), 1 Beef Brisket (around 13.5 pounds), and a 1/2 Pork Loin (about 4 pounds).  The Loin will take about 2 hours, the Butts and Brisket should come off around 9pm tonight.  I'll rest them for about an hour at that point before pulling the pork and slicing the brisket.

I'll post more pictures later.
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Re: Lots O' Meat

Post  Dr_KY on Fri Jul 04, 2008 4:47 pm

OoooooooooooooooooooooooooH YES!!!!
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Re: Lots O' Meat

Post  ILBBQS.com on Fri Jul 04, 2008 5:18 pm

Dr_KY wrote:OoooooooooooooooooooooooooH YES!!!!
Man, I sure wish I could post some of the aroma wafting through the neighborhood right now! It's smelling AWESOME! What a Face
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Latest Update

Post  ILBBQS.com on Fri Jul 04, 2008 6:24 pm

Here's the latest picure...3.5 hours into the cook...



Man does it smell amazing!!
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Re: Lots O' Meat

Post  Mack on Sat Jul 05, 2008 12:36 pm

I can almost taste and smell it from here Jim... looks fantastic!
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Re: Lots O' Meat

Post  ILBBQS.com on Sat Jul 05, 2008 1:23 pm

Well Gents,

No more picutres (for now). When the meat came off the smoker it was late, I was tired, and wasn't thinking of pictures...just of getting the meat off, rested, pulled, and in the refrigerator. Last batch went into the fridge at 4am.

After writing what a beautiful day it was here in the Midwest, the rain came in. Off and on all day...finally cleared up around 9pm (just in time for the Independence Day Fireworks), then it was beautiful!

Long story short, I didn't have my smoker covered from the elements, was situated in a place where my 10'x10' tent would not fit (poor planning on my part), and the butts and brisket took 16 hours instead of the usual 12. Everything was off the smoker by midnight for a rest, then pulled around 2:00am, then off to the fridge around 4am. The best part is that the meat was PERFECT! Great flavor and texture. I'll try to get some pictures at the parties where the food will be served.

Well, it's 7:22am here in Illinois...I better get off here and get ready for work...have to be there in half an hour. More later.
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Re: Lots O' Meat

Post  Dr_KY on Sat Jul 05, 2008 4:43 pm

Sorry to hear the weather took you out of the zone a bit but hell it still came off like a champion I say!.

Welcome to what we have to eal with over here. Very Happy
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Re: Lots O' Meat

Post  ILBBQS.com on Sat Jul 05, 2008 5:00 pm

Dr_KY wrote:Sorry to hear the weather took you out of the zone a bit but hell it still came off like a champion I say!.

Welcome to what we have to eal with over here. Very Happy
Just a little liquid sunshine yesterday, that's all. It's all good and 'sampling' some fresh, hot, steaming pork at 2:30 in the morning just can't be beat! Smile

Actually, I would have been finished quite a lot earlier if it wasn't for my sister-in-law bringing by a few extra butts to do for her and a friend of hers...they just didn't want to cook as quickly as the rest of the meat. I ended up giving her three of mine (that finished pretty much on time) and staying up to finish the ones she dropped off. Just goes to show that same meat cuts will cook differently. Oh well...it all ended up for the good in the end.
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Re: Lots O' Meat

Post  Dr_KY on Sat Jul 05, 2008 5:24 pm

Feel free to post some via FedEx! Laughing
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Re: Lots O' Meat

Post  ILBBQS.com on Sat Jul 05, 2008 5:29 pm

Dr_KY wrote:Feel free to post some via FedEx! Laughing
Sure thing! I'll send it to the same address as last time. geek
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Re: Lots O' Meat

Post  Dr_KY on Sat Jul 05, 2008 5:54 pm

Done deal. cyclops
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