Rubmybutt
Full Fledged Farker
- Joined
- Apr 28, 2011
- Location
- Buddy Holly's last concert
Well we pulled it off, I was pooped big time by Sat. nite when all was said and done but the reward was everyone loved the food and that was all I needed to hear. Here's how it went. Got up at 4am and took this first pic, it's really pharkin dark at four and to prove it I took the towards the eastern sky.
This is fleet I was going to use for my day of ASH distruction:becky:
Got the coals started, went through two bags of Kingsford, good thing I stocked up!
Got the pork butts dryed after injecting three days earlier with apple juice brown sugar and Sweet Baby Rays and rubbed down with Plowboys Yardbird rub.
Next came the brisket, it got injected also but with Butchers brisket injection and gold dust. I did not dry this off I just hit it with Plowboys Bovine Bold and yes it is!
Here we are at 5:45 AM, still dark as phark but this is where I want to thank the Brethren, get the fire going way in advance and put the meat on when the smoke turns blue. I can't believe the difference, it started smelling delish in about 10 minutes!
After the sun was up a while I started cooking some breakfast, so grabbed the cast skillet and threw in some apple bacon, then some O'brian potatos and some scrambled eggs. With a Weber it don't take long!
Next we fried up some onions carrots mushrooms in a secret sauce and used a portion of this in my fatties
Here's the build pic of the fatties.
And here's where most of the food went after it got cooked:becky: Tony up front and my brother Kurt holding up the wall of the shop!
I'm am sorry to say the camera took a er crap and thats all the pic's I got on Saturday. I will tell you I went 5 hours on the offset at 250 uncovered. I then double wrapped the brisket in foil and put the butts in a big aluminum turkey pan and hit everything with apple juice. I pulled the brisket in 3 hours and placed in a cooler, I ran the butts up to 203 degrees. Drained the juice into two seperate crock pots, sliced the brisket and pulled the pork and rang the dinner bell. I also cooked up some brisket moinks and for some reason the fatties just had to get finished in the oven but the brisket was spot azz on, there was non left, a little butt, the moinks were gone and what was left of the fatty we had with eggs Sunday morning. I got the camera fixed just in time Sunday morning to snap this shot of us making another 40 quarts of salsa. My wife said no pic's so don't tell her I posted this:becky:
Now I know what folks mean when they say there glad to go back to work to rest up, whew what a weekend!:thumb:
This is fleet I was going to use for my day of ASH distruction:becky:
Got the coals started, went through two bags of Kingsford, good thing I stocked up!
Got the pork butts dryed after injecting three days earlier with apple juice brown sugar and Sweet Baby Rays and rubbed down with Plowboys Yardbird rub.
Next came the brisket, it got injected also but with Butchers brisket injection and gold dust. I did not dry this off I just hit it with Plowboys Bovine Bold and yes it is!
Here we are at 5:45 AM, still dark as phark but this is where I want to thank the Brethren, get the fire going way in advance and put the meat on when the smoke turns blue. I can't believe the difference, it started smelling delish in about 10 minutes!
After the sun was up a while I started cooking some breakfast, so grabbed the cast skillet and threw in some apple bacon, then some O'brian potatos and some scrambled eggs. With a Weber it don't take long!
Next we fried up some onions carrots mushrooms in a secret sauce and used a portion of this in my fatties
Here's the build pic of the fatties.
And here's where most of the food went after it got cooked:becky: Tony up front and my brother Kurt holding up the wall of the shop!
I'm am sorry to say the camera took a er crap and thats all the pic's I got on Saturday. I will tell you I went 5 hours on the offset at 250 uncovered. I then double wrapped the brisket in foil and put the butts in a big aluminum turkey pan and hit everything with apple juice. I pulled the brisket in 3 hours and placed in a cooler, I ran the butts up to 203 degrees. Drained the juice into two seperate crock pots, sliced the brisket and pulled the pork and rang the dinner bell. I also cooked up some brisket moinks and for some reason the fatties just had to get finished in the oven but the brisket was spot azz on, there was non left, a little butt, the moinks were gone and what was left of the fatty we had with eggs Sunday morning. I got the camera fixed just in time Sunday morning to snap this shot of us making another 40 quarts of salsa. My wife said no pic's so don't tell her I posted this:becky:
Now I know what folks mean when they say there glad to go back to work to rest up, whew what a weekend!:thumb:
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