MS2SB
is Blowin Smoke!
- Joined
- Jun 28, 2010
- Location
- Bothell, WA
If that doesn't kill a thread, nothing will.
Please accecpt this as my second entry to this throw down.
I figured an early morning attack is in order here to start the shock n Awe campign.
I started building my bombs with a whole packer brisket (oh $0 donation to the cause)
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Made an injection of beef base Soy sauce. Made a homemade rub of brown sugar chili powder, cumin, cyanne, garlic powder, and a few more spices.
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Started the pit and got it to 250*
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put it on and already looks good sitting there
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checked it after about 3 hours still looking good
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So we all waited..
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ok enough waiting time to check the brisket
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Alright it's done. time to make burnt ends
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prepping the points a dusting of rub with half pan drippings and half homemade bbq sauce
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had to bring out reinforcments to protect the burnt ends (the wife likes to taste test)
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made some twice backed potatoes
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sliced the brisket (man that's all I can say)
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here is a pic for all the veterans that can't hold on to a beer can or beer bottle I have a sippy cup for you.
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and for us noobians I have a nice cold one for us the celebrate victory
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and finally the victory shot
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Cap'n Moose, permission to return fire, SIR!!!
Launching twice-baked tater boats to protect the main weapon of choice, a maple-glazed pork roast:
The maple-glaze contains a special incendiary ingredient, the infamous JD (recipe here). Let the Noobians gaze closely upon our weapon of doom.
Let the counter-attack commence!
Just to be on the safe side, lets use that last shot as an entry pic. Can't let those Noobians get to far ahead of us in the arms race...
Daaaannnnnnngggggggggggg. I want to be Rgrizz's neighbor.
I'd love a plate right now!
How bout post #594This will be the easiest vote thread ever since there aren't any official entries....
...that I can recall....
What was I talking about again?
Why isn't this an official entry?
"Hey, I cooked something awesome, but I'm not entering it?"
CD
While I'm hot, I submit my entry to help my Noobian Brethren!
A small Sunday packer ~10lbs
22.5 WSM / 250 deg to 160 internal /pan and wrap till 200 / vent 15 minutes and rest in the cooler for 3 hours.
Glad to part of the rising Empire! :grin: