Mexi "Q" Tioner
Full Fledged Farker
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...
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...