All the guest left for my Sunday night smoke. So get to post Cooked my 16lb packer brisket hot and fast for first time( 325-350f) then pulled and coolered. Leaving the smoker open for appetizers. Made moinks for the first time, burnt ends for the first time(separated point and flat before coolered), then two fatties. One fattie with death dust, pepper jack and bacon. The other was red and green bell peppers, onions, havarti cheese and bacon of course
Had 9 guest and was left 1 Moink s out of 36, 3 burnt ends, and 6 slices of brisket.... must have done it right :clap2:
here come the pron:
Brisket ready for smoker
Moinks ready for smoker
Stuffing all ready for fattie
Spaced taking pic's till food was half gone whoops
Thanks for looking
pwa
PS
I'll look for a real camera this week and stop using my phone for pics :icon_blush:
Had 9 guest and was left 1 Moink s out of 36, 3 burnt ends, and 6 slices of brisket.... must have done it right :clap2:
here come the pron:
Brisket ready for smoker
Moinks ready for smoker
Stuffing all ready for fattie
Spaced taking pic's till food was half gone whoops
Thanks for looking
pwa
PS
I'll look for a real camera this week and stop using my phone for pics :icon_blush: