Saturday’s cook will be 3 racks of St Louis Cut ribs (3 lbs each), angus chuck shoulder roast also weighing 3 lbs, and 2 chickens 5 lbs each (if time allows).
Chuckie
will have dry brined for 48 hr (half the salt as last time), and coated in a ½ BBBR ½ MMD.
Planning on 6 – 8 hrs of cook time, plus 2 hrs rest in cambro/oven. 8 - 10 hrs total time.
Wrapping at 165 with just a little extra liquid. More concerned with moistness/tenderness than bark on this one. This should shorten cook time a bit as well.
Ribs
dry brined 48 hours. coated in a modified Meathead Dust plus a little extra brown sugar on 1 rack. 1 will be sauced. 1 will be served dry rub only. 1 will be sauced and wrapped. Never wrapped a rack before. Time for SCIENCE!
Planning on 3 ½ - 4 ½ hrs time. All ribs started at the same time. 1 rack will be wrapped for 1 hr, then put on the grate to firm back up. I’m thinking this will be like a 2-1-1 ish.
Chicken
Trying to follow Kathryn’s approach for smoked chicken halves.
Planning on 1 ½ hours – ish.
Plan of attack (which I sure will vary upon execution)
Trying to keep temps 260 ish ….. until chicken time, then open up to hot. Trying to get more comfortable at higher temps.
7am - light Kingsford Charcoal. Adding 2 chunks of hickory. Charcoal arranged OCD style.
7:30ish - coals are ready. Ribs and Chuckie go on.
9:30-10:30 – Ribs – bark is set. Meat is starting to pull back from bone. 1 rack sauced. 1 rack left to ride. 1 rack wrapped.
*1 hr after wrap. – Ribs unwrapped. Check bark. Set on grate to firm up if necessary.
** ribs moved to hold when each rack is ready.
Lunch ish - Eat tasty ribs.
11:00 – 2:00 Monitor Chuckie Temp. wrap at 165 degrees.
2:00 – 4:00 pm Monitor Chuck until 207. Move to Cambro for 2 hrs.
2:00 –3:00 pm IF Chuck is close to done, AND coals look strong, open up PBC to HOT and add chicken. ELSE, reload coals after Chuck is done.
4:00 Pm – 6:00 pm – finish chicken.
Supper Time with Chicken, Chuckie and Leftover Ribs. Serve with Texas mop sauce.
Taunt dogs because they can't have delicious bbq.
My wife asked that I try to cook at least a week’s worth of meat. This is more than enough. Will probably have to put some in the freezer. Any tips on freezing and reheating?
Chuckie
will have dry brined for 48 hr (half the salt as last time), and coated in a ½ BBBR ½ MMD.
Planning on 6 – 8 hrs of cook time, plus 2 hrs rest in cambro/oven. 8 - 10 hrs total time.
Wrapping at 165 with just a little extra liquid. More concerned with moistness/tenderness than bark on this one. This should shorten cook time a bit as well.
Ribs
dry brined 48 hours. coated in a modified Meathead Dust plus a little extra brown sugar on 1 rack. 1 will be sauced. 1 will be served dry rub only. 1 will be sauced and wrapped. Never wrapped a rack before. Time for SCIENCE!
Planning on 3 ½ - 4 ½ hrs time. All ribs started at the same time. 1 rack will be wrapped for 1 hr, then put on the grate to firm back up. I’m thinking this will be like a 2-1-1 ish.
Chicken
Trying to follow Kathryn’s approach for smoked chicken halves.
Planning on 1 ½ hours – ish.
Plan of attack (which I sure will vary upon execution)
Trying to keep temps 260 ish ….. until chicken time, then open up to hot. Trying to get more comfortable at higher temps.
7am - light Kingsford Charcoal. Adding 2 chunks of hickory. Charcoal arranged OCD style.
7:30ish - coals are ready. Ribs and Chuckie go on.
9:30-10:30 – Ribs – bark is set. Meat is starting to pull back from bone. 1 rack sauced. 1 rack left to ride. 1 rack wrapped.
*1 hr after wrap. – Ribs unwrapped. Check bark. Set on grate to firm up if necessary.
** ribs moved to hold when each rack is ready.
Lunch ish - Eat tasty ribs.
11:00 – 2:00 Monitor Chuckie Temp. wrap at 165 degrees.
2:00 – 4:00 pm Monitor Chuck until 207. Move to Cambro for 2 hrs.
2:00 –3:00 pm IF Chuck is close to done, AND coals look strong, open up PBC to HOT and add chicken. ELSE, reload coals after Chuck is done.
4:00 Pm – 6:00 pm – finish chicken.
Supper Time with Chicken, Chuckie and Leftover Ribs. Serve with Texas mop sauce.
Taunt dogs because they can't have delicious bbq.
My wife asked that I try to cook at least a week’s worth of meat. This is more than enough. Will probably have to put some in the freezer. Any tips on freezing and reheating?
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