Divemaster
somebody shut me the fark up.
- Joined
- Sep 23, 2007
- Location
- North...
This last weekend I had to catch up on cooking meat for my buddies at the cigar shop...
Started out with 4 briskets (split) and a couple of Boston Butts...
And then added an 11+ pound Pastrami
I then removed the briskets to the cooler (I needed the room for the 5 slabs of St. Louis Spares and the tips!)
I then coolered the Pork Butts
and pulled off the ribs to be cooled and cryo-sucked...
Guess the only thing left was the Pulled Pork.....
and of course the Burnt Ends....
Started out with 4 briskets (split) and a couple of Boston Butts...
And then added an 11+ pound Pastrami
I then removed the briskets to the cooler (I needed the room for the 5 slabs of St. Louis Spares and the tips!)
I then coolered the Pork Butts
and pulled off the ribs to be cooled and cryo-sucked...
Guess the only thing left was the Pulled Pork.....
and of course the Burnt Ends....