Ready for Easter (pic heavy)

GrillsGoneWild · 03-17-2013, 11:01 PM

Every year we have a family reunion in the middle of Texas for all of us to meet up. The past few years I have towed my smoker to it and cooked up all kinds of goodies. Due to timing and actually wanting to visit, we decided to smoke everything today and warm it back up there (not ideal but I don't think anyone will complain).

I did a couple of new things for this cook. I went hot 'n fast and used butcher paper to wrap.

Smoked up 2 Briskets and 2 Pork Butts.

My little helper this morning to prep the meat

Briskets a couple hours into the cook.

Now, this is the brisket that I wrote about yesterday that I was upset because I got this packer from Restaurant Depot and the fat cap was barely covering the flat and had two excessive hard fat spots. I was hoping for a good cook out of it, but it came out dry as a fart in the desert. Good enough for chopped, but not for sliced.

Now the other brisket had some issues with the fat cap but much better. It is being kept whole to reheat to slice on Easter.

And the Pork Butts came out great.

Here's one pulled. It was bagged with its juices to keep it moist.

Oh yeah, I got a package of spares while at RD so I figured I would smoke them up today for a late lunch.

Got the thumbs up from my little one after she cleaned off every bit of meat from the bone.

bigabyte · 03-17-2013, 11:02 PM

Fantastic!

boogiesnap · 03-17-2013, 11:11 PM

ain't nuthin better than that!

Phubar · 03-18-2013, 10:16 AM

Nice job!

Thermal Mass · 03-18-2013, 10:51 AM

Lucky family!!

Wampus · 03-18-2013, 12:01 PM

Kids are as honest as they come (at least MY kids have ZERO problem telling me when I've screwed up their dinner). Looks like you satisfied that one for sure!

Great work!

03-17-2013, 11:01 PM	#1
GrillsGoneWild Full Fledged Farker Join Date: 08-30-10 Location: Rockwall, TX Downloads: 0 Uploads: 0	Ready for Easter (pic heavy) Every year we have a family reunion in the middle of Texas for all of us to meet up. The past few years I have towed my smoker to it and cooked up all kinds of goodies. Due to timing and actually wanting to visit, we decided to smoke everything today and warm it back up there (not ideal but I don't think anyone will complain). I did a couple of new things for this cook. I went hot 'n fast and used butcher paper to wrap. Smoked up 2 Briskets and 2 Pork Butts. My little helper this morning to prep the meat Briskets a couple hours into the cook. Now, this is the brisket that I wrote about yesterday that I was upset because I got this packer from Restaurant Depot and the fat cap was barely covering the flat and had two excessive hard fat spots. I was hoping for a good cook out of it, but it came out dry as a fart in the desert. Good enough for chopped, but not for sliced. Now the other brisket had some issues with the fat cap but much better. It is being kept whole to reheat to slice on Easter. And the Pork Butts came out great. Here's one pulled. It was bagged with its juices to keep it moist. Oh yeah, I got a package of spares while at RD so I figured I would smoke them up today for a late lunch. Got the thumbs up from my little one after she cleaned off every bit of meat from the bone. __________________ Picking it up and throwing it down on a Backyard Bomber MJH....

03-17-2013, 11:02 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Fantastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-17-2013, 11:11 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	ain't nuthin better than that! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

03-18-2013, 10:16 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice job! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

03-18-2013, 10:51 AM	#5
Thermal Mass Full Fledged Farker Join Date: 02-05-13 Location: Jackson, WI Downloads: 0 Uploads: 0	Lucky family!! __________________ 42" WFO In Progress-Brick vert smoker, Tuscan wood grill 22" Weber ECB-sent to the curb! My Build: http://www.bbq-brethren.com/forum/sh...d.php?t=153650 "When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes

03-18-2013, 12:01 PM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Kids are as honest as they come (at least MY kids have ZERO problem telling me when I've screwed up their dinner). Looks like you satisfied that one for sure! Great work! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi