Smoking Westy
is one Smokin' Farker
- Joined
- Jun 10, 2012
- Location
- Bloomington, IL
First off I want to thank all the men and women who have served in the armed forces, allowing us to celebrate this great country today.:clap2:
I've got a full day of cooking ahead of me, up at 4:45 to trim my brisket and prep the ribs and fire. Meat went on at 6:45 and my WSM is kicking out thin blue smoke and chugging along at 260 degrees. Coffee is not, beer is on ice - life is good.
Today's cook:
13 lb brisket
3 racks of baby backs
grilled sweet corn
smoked bbq beans
fresh zucchini and summer squash battered and fried
spinach and artichoke dip
homemade ice cream
More pictures to come but here are a couple quick shots to get things started.
Brisket rubbed up with a Santa Maria style rub
Ribs rubbed with Plowboys Bovine Bold - my new favorite rub
Using a mixture of plum and cherry on this cook - 2/3 plum to 1/3 cherry. :hungry:
I've got a full day of cooking ahead of me, up at 4:45 to trim my brisket and prep the ribs and fire. Meat went on at 6:45 and my WSM is kicking out thin blue smoke and chugging along at 260 degrees. Coffee is not, beer is on ice - life is good.
Today's cook:
13 lb brisket
3 racks of baby backs
grilled sweet corn
smoked bbq beans
fresh zucchini and summer squash battered and fried
spinach and artichoke dip
homemade ice cream
More pictures to come but here are a couple quick shots to get things started.
Brisket rubbed up with a Santa Maria style rub
Ribs rubbed with Plowboys Bovine Bold - my new favorite rub
Using a mixture of plum and cherry on this cook - 2/3 plum to 1/3 cherry. :hungry: