Decided to do a brisket, boston butt, chicken and a coupla fatties this Sat.
Here's the story.
Started at 0415, getting the BSKD up to temp. Outside temp was right around 20 deg. with no wind. Got the cooker up to 260 with a chimney of Kingsford (old style) and hickory splits. Pulled the brisket and butt and packed em' with my rub (rubbed and plastic wrapped the night before), and put em' to the smoke. Kept them pretty constant at 225 to 240 for pretty much the whole day.
Around 1130 or 1200 the outside temp came up to about 35 and we pulled out the brined chickie and the fatties and slapped them in.
When the brisket and butt reached 190 I pulled and foiled them and in the cooler they went. Let the chicken and the fatties hit 175-180 and pulled and foiled.
Got everything out of the cooler about 1800 and started to cuttin and pullin.
Everyone loved the Que and the homemade tater salad and rhubarb crisp for dessert kicked butt!.
So for your laughing pleasure (the photographer didn't want to go out in the cold, so no cooker pics, sorry!!):
Me and my bud Rob (my pit bitch/assistant) trying to help me get much too small plastic gloves on over cotton gloves. Note the fatties on the counter. Two guy's trying to stretch a rubber:shock:
And then me pullin my butt!!!:twisted: Man I cant believe I got sunburn from being out in the yard!!!!!
Then the finished product.
Sorry but once the butt started gettin eatin the brisket cutting pictures took a backseat with the photographer. Turned out to be an excellent way to spend time with my Bro and drink some beers. Hit the hot tub later on.
Just wait till the warm weather hits!!!
Here's the story.
Started at 0415, getting the BSKD up to temp. Outside temp was right around 20 deg. with no wind. Got the cooker up to 260 with a chimney of Kingsford (old style) and hickory splits. Pulled the brisket and butt and packed em' with my rub (rubbed and plastic wrapped the night before), and put em' to the smoke. Kept them pretty constant at 225 to 240 for pretty much the whole day.
Around 1130 or 1200 the outside temp came up to about 35 and we pulled out the brined chickie and the fatties and slapped them in.
When the brisket and butt reached 190 I pulled and foiled them and in the cooler they went. Let the chicken and the fatties hit 175-180 and pulled and foiled.
Got everything out of the cooler about 1800 and started to cuttin and pullin.
Everyone loved the Que and the homemade tater salad and rhubarb crisp for dessert kicked butt!.
So for your laughing pleasure (the photographer didn't want to go out in the cold, so no cooker pics, sorry!!):
Me and my bud Rob (my pit bitch/assistant) trying to help me get much too small plastic gloves on over cotton gloves. Note the fatties on the counter. Two guy's trying to stretch a rubber:shock:
And then me pullin my butt!!!:twisted: Man I cant believe I got sunburn from being out in the yard!!!!!
Then the finished product.
Sorry but once the butt started gettin eatin the brisket cutting pictures took a backseat with the photographer. Turned out to be an excellent way to spend time with my Bro and drink some beers. Hit the hot tub later on.
Just wait till the warm weather hits!!!
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