KC_Bobby
Babbling Farker
What's everyone got going?
I'm doing:
4 butts (3 for coworkers and 1 for me)
1 packer (taking to my sister and her husband next weekend for our weekend at their river cabin in Wisconsin)
1 beer can chicken (for me)
Starting the cook overnight tonight @ about midnight, butts and brisket will go on. Then in the morning, I'll add in the beer can chicken. I'll be cooking on apple and a mix of rancher, wicked good and royal oak. Also trying sand in the water pan.
Butts:
Injecting with apple juice and a touch of Worchestire sauce
Rubbing with Plowboy
Pulling and saucing with a mix of natural dripping, Blues Hog reg and Tenn Red, maybe a touch of apple juice
Brisket:
Trimming off the fat cap and cutting the point away from the flat - letting the butts drip on them all night long
Rubbing with homemade salt/pepper/brown sugar based rub
Will try to make burnt ends out of the point - this will be my first attempt at this. Do I pull them off at X temperature, then put then cut the point into cubes and put in a tin with sauce? Suggestions for the burnt ends are welcome.
Chicken:
Brined in salt, brown sugar, oranges, lemons for about 4 hours
Pat dry, refidged then coated in olive oil in the morning
Rubbed in Tony C's Cajun rub
I'm doing:
4 butts (3 for coworkers and 1 for me)
1 packer (taking to my sister and her husband next weekend for our weekend at their river cabin in Wisconsin)
1 beer can chicken (for me)
Starting the cook overnight tonight @ about midnight, butts and brisket will go on. Then in the morning, I'll add in the beer can chicken. I'll be cooking on apple and a mix of rancher, wicked good and royal oak. Also trying sand in the water pan.
Butts:
Injecting with apple juice and a touch of Worchestire sauce
Rubbing with Plowboy
Pulling and saucing with a mix of natural dripping, Blues Hog reg and Tenn Red, maybe a touch of apple juice
Brisket:
Trimming off the fat cap and cutting the point away from the flat - letting the butts drip on them all night long
Rubbing with homemade salt/pepper/brown sugar based rub
Will try to make burnt ends out of the point - this will be my first attempt at this. Do I pull them off at X temperature, then put then cut the point into cubes and put in a tin with sauce? Suggestions for the burnt ends are welcome.
Chicken:
Brined in salt, brown sugar, oranges, lemons for about 4 hours
Pat dry, refidged then coated in olive oil in the morning
Rubbed in Tony C's Cajun rub
