Glad to hear (and see) that Steph is getting back to (abby)normal Jason.
That is a great looking bunch of meat. Everything done on the KBQ?
Did she start things in rotation so they all finished up at the same time?
How long for each meat variety? same temp for all?
First of all, thanks Bob! She's not going to be down long, too stubborn
All done on the KBQ. At 6:00am the butt went on the bottom with the brisket above. Cook temps averaged out to 240°ish I reckon. The butt and brisket got raised up a few rungs to make room for the ribs at about 11:40. Ribs went for 3 hours and then were wrapped in foil and put on the same rack as the butt. The chicken was added at about 4, on the very bottom so as to not drip onto the others. About 2:00pm, the brisket was wrapped in peach butcher paper and returned to it's top rack. The brisket (while unwrapped), butt and ribs were spritzed every hour or so with a 50/50 mix of H
2O/ACV. The chicken was brined which helps it cook faster. Ribs were unwrapped after 2 hours and then returned to the rack for another hour. Stephanie glazed them a little too soon, therefore the dark color but they tasted great! When stuff was done (butt 197°, brisket 203°, they were tossed in a cooler to hold. Ribs too. The butt finished first, followed by the brisket 30 minutes or so later. Chicken was the last thing off and served hot, as were the cooler held (faux cambro) items. 6:30pm was when we started cutting brisket and pulling pork and finally sat down to eat about 7:00pm. It was a long day and she smelled like KBQ smoke which is a good thing, lol!
No other cooker makes a better smelling smoke, I can promise you that! It's a magical thing that KBQ