I was asked to cater a 30th birthday party on the 4th. On the menu was brisket, 2 pork butts, 6 racks of ribs & bacon wrapped jalapenos stuffed with cream cheese & pineapples.
Pic of all the meats, getting ready for prep time.
Prepping the butts and brisket the night before. Injected the butts w/apple juice rub/brown sugar combo
Butts lathered in mustard and the rubs that I used
13 lb brisket injected with root beer/worchesire mix, rubbed down with a few rubs that my dad brought me from Tejas.
Both butts and brisket wrapped, set in the fridge overnight.
6 racks of spares trimmed st .louis style, wrapped and in the fridge. I wont rub down til right before they hit the smoker.
More pics to come...