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It was a long, hot day, butt worth it! 
I fired up the Klose, using sugar maple throughout the entire smoke. Although the weather was hot as hell, I was able to keep the Klose at 250-ish all day long, with no real problems.
I did not inject anything this time, I just rubbed my meat.
I used me own brisket rub on the briskets, and Mad Hunky on the rest. Yummo!
Here's the lineup:
2 brisket flats
2 racks of baby backs
2 racks of dino bones
2 pork butts (only one shown in this pic)
The Klose was rockin' and rollin' !
The butt sisters at 2 hours in:
...and here they are again at 4 hours:
The briskets at 2 hours in:
...and the briskets at 4 hours in:
This is the only shot I got of the ribbage, the camera was acting up again. The dinos are on top, the BBs underneath:
Of course, man cannot live on meat alone... well maybe... butt here's some kabobs with fresh veggies from the garden (these were freakin awesome!!):
I started the briskies with fat cap up, and after 4 hours, flipped them and into aluminum pans, unfoiled. I squirted them down with a mix of apple juice and worchy sauce, and let them go until the bark got nice. I foiled the pans once the bark was to my liking, and let them go until almost probe tender. I then opened the foil for a bit to reset the bark, then pulled them from the grates and toweled them.
Butt sisters... stalled. Bitches. One stuck at 153 for an hour, the other at 155 for an hour and a half. Everbuddy knows butts, I won't go into great detail on what I did... nothing out of the ordinary.
Baby backs, I did them with a modified 3-2-1... more like a 3-.75-1. They got prepped with MH about 2 hours before the cook. The only problem I had with the BBs was that I dint cook enough of them! Go figure.
The dinos were done in the same manner... came out juicy and tender.
Anywho, thanks for looking! I'm sorry there are no plated pix... it was getting late and folks were ready to hang me.
Triple P out...
I fired up the Klose, using sugar maple throughout the entire smoke. Although the weather was hot as hell, I was able to keep the Klose at 250-ish all day long, with no real problems.
I did not inject anything this time, I just rubbed my meat.
I used me own brisket rub on the briskets, and Mad Hunky on the rest. Yummo! Here's the lineup:
2 brisket flats
2 racks of baby backs
2 racks of dino bones
2 pork butts (only one shown in this pic)
The Klose was rockin' and rollin' !
The butt sisters at 2 hours in:
...and here they are again at 4 hours:
The briskets at 2 hours in:
...and the briskets at 4 hours in:
This is the only shot I got of the ribbage, the camera was acting up again. The dinos are on top, the BBs underneath:
Of course, man cannot live on meat alone... well maybe... butt here's some kabobs with fresh veggies from the garden (these were freakin awesome!!):
I started the briskies with fat cap up, and after 4 hours, flipped them and into aluminum pans, unfoiled. I squirted them down with a mix of apple juice and worchy sauce, and let them go until the bark got nice. I foiled the pans once the bark was to my liking, and let them go until almost probe tender. I then opened the foil for a bit to reset the bark, then pulled them from the grates and toweled them.
Butt sisters... stalled. Bitches. One stuck at 153 for an hour, the other at 155 for an hour and a half. Everbuddy knows butts, I won't go into great detail on what I did... nothing out of the ordinary.
Baby backs, I did them with a modified 3-2-1... more like a 3-.75-1. They got prepped with MH about 2 hours before the cook. The only problem I had with the BBs was that I dint cook enough of them! Go figure.
The dinos were done in the same manner... came out juicy and tender.
Anywho, thanks for looking! I'm sorry there are no plated pix... it was getting late and folks were ready to hang me.
Triple P out...
if I got 'em or certainly on reload. Nice pics too by the way. 
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