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Old 02-17-2012, 10:38 PM   #6
Fat Woody
is one Smokin' Farker

Join Date: 03-29-09
Location: Lenexa, Kansas

Here's a few more shots. The back ribs with a liberal dose of Dr. BBQ's Big Time BBQ Rub:

A shot of the old Brinkmann Lefty, loaded:

Pastrami was started with oak and once the butts went on I started mixing in hickory and pecan. For the majority of the cook smoker temps were between 230-250. Everything is off the Lefty now and all turned out well; here's a look at the finished products.

Pastrami - nice peppery crust, looking forward to lots of sammies this weekend:

The two pork roasts, somewhere between slicing and pulling tender, great flavor from the SOW marinade:

Beef ribs - tender and juicy after two and a half hours of smoking and another two hours braising in beer to finish:

Thanks for checking it out!
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B]
[B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B]
[B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B]
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.
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