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Unread 03-17-2013, 11:01 PM   #1
is one Smokin' Farker

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Join Date: 08-30-10
Location: Rockwall, TX
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Default Ready for Easter (pic heavy)

Every year we have a family reunion in the middle of Texas for all of us to meet up. The past few years I have towed my smoker to it and cooked up all kinds of goodies. Due to timing and actually wanting to visit, we decided to smoke everything today and warm it back up there (not ideal but I don't think anyone will complain).

I did a couple of new things for this cook. I went hot 'n fast and used butcher paper to wrap.

Smoked up 2 Briskets and 2 Pork Butts.

My little helper this morning to prep the meat

Briskets a couple hours into the cook.

Now, this is the brisket that I wrote about yesterday that I was upset because I got this packer from Restaurant Depot and the fat cap was barely covering the flat and had two excessive hard fat spots. I was hoping for a good cook out of it, but it came out dry as a fart in the desert. Good enough for chopped, but not for sliced.

Now the other brisket had some issues with the fat cap but much better. It is being kept whole to reheat to slice on Easter.

And the Pork Butts came out great.

Here's one pulled. It was bagged with its juices to keep it moist.

Oh yeah, I got a package of spares while at RD so I figured I would smoke them up today for a late lunch.

Got the thumbs up from my little one after she cleaned off every bit of meat from the bone.
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9
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