This weekends cook

Hawgsnheifers · Mar 10, 2006

Well the pork butt was a success. I just put a 12 pound brisket on the Brinkman to cook through the night. Tomorrow I'm getting the Dera out and doing 8 bone in chicken breasts, 2 whole chickens, 6 pounds of country ribs, two stuffed fatties and doing up some course Kosher salt so I'll have some smoked salt around.

Here are the prep pics for the brisket. Water bath with 2 bottles of Leinenkugel's Red Lager. Brisket was soo big I had to half it and put the thicker cut on the bottom rack. Using hickory for the smoke. :lol:

See ya tomorrow with more pics...

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bruno · Mar 10, 2006

"Water bath with 2 bottles of Leinenkugel's Red Lager"

Beer abuse. Call the POlice.

What did you use for the rub?

Brisket for lunch tomorrow. Thanks.

Hawgsnheifers · Mar 10, 2006

No problem. It's only $8.50 a pound. How much do you want?

Hawgsnheifers Smoke Shack BBQ secret rub. Sorry I can't tell you what's in it cause then I would have to kill you.

icemn62 · Mar 10, 2006

Do you get a good smoky flavor with the electric smoker? I have thought about getting as to ease of use, and apartment friendly, ut love that charcocoal taste/lavor too much.

nmayeux · Mar 10, 2006

Guys,
Just put 9 butts on for tomorrow, with 4 for my little boy's birthday, and 5 for friends who like my Q. Too bad I'm at work as there is no beer.

MrsMista · Mar 10, 2006

My husbands meat is bigger then yours.

jgh1204 · Mar 10, 2006

That is just TMI!

Bill-Chicago · Mar 10, 2006

MrsMista said:
My husbands meat is bigger then yours.

I have let about 10 comments by without comment.

I just cannot resist with this one Mrs.

I was at Gregs, and I saw his meat.

I am sworn to secrecy as far as what happened though

MrsMista · Mar 10, 2006

willkat98 said:
I have let about 10 comments by without comment.

I just cannot resist with this one Mrs.

I was at Gregs, and I saw his meat.

I am sworn to secrecy as far as what happened though

Okay Neil can't play with you guys anymore. I've told him about sharing his meat.

Hawgsnheifers · Mar 10, 2006

Well my first cook with the Brinkman with the electric element installed was the pork butt in my other thread. It came out great. Good smoke flavor, nice crust on the outside. I did finish it up in my roaster for about 5 hours and it was real, real juicy. I think I could have used more wood on the pork butt. I didn't want to oversmoke it. I'm using more wood on the brisket. Well see tomorrow how it comes out. I have to say just plugging in the element is allot easier than tending a fire, but I miss that part. It's not the same just sitting and watching the smoke coming out of the gormet....

This weekends cook

Hawgsnheifers

Take a breath!

bruno

Full Fledged Farker

Hawgsnheifers

Take a breath!

icemn62

Babbling Farker

nmayeux

Babbling Farker

MrsMista

Full Fledged Farker

jgh1204

Babbling Farker

Bill-Chicago

somebody shut me the fark up.

MrsMista

Full Fledged Farker

Hawgsnheifers

Take a breath!

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