firecracker jack
is one Smokin' Farker
Well, glad to say all went really well.:lol: I got a lot of compliments on the Que, and everyone left with a smile and a full belly. Gained alot of experience as far as larger cooks go. Sometimes it was just too much for me and the wife to get it done, had to have a little help with prepping the deserts and pulling the pork. We ended up arriving about an hour late, but we did get there and serve it up.
30lbs of smoked brisket, 24lbs of pulled pork, and 21 slabs of beyond beautiful baby-backs. The briskets smoked for about 17.5 hours and had me quite fooled as to when they were really done( they were so tender that the probe literally went in like butter the first time I checked temp at 165*). They were very tasty, maybe a little too tender, and people kept coming back for more. As mentioned before on the Brethren forum I did one brisket(that I snagged on) seasoned wth just coarse salt, pepper, and cayenne.....Very good! The pork butts took about 14 hours and turned out very tender and full of flavor( I thought the best results I've had so far). The baby-backs were some of the finest ribs I've ever had the pleasure of cooking. I'm going to have to call the meat market where we bought them and say thanks...$2.69lb what a deal! We didn't go through them all,(thankfully, cause I snagged on a coupe of slabs, one for me and one for my wood guy). They didn't have quite the flavor I'd like to see, but they went pretty quickly when we started serving them up. My brother called me earlier today to say that people were calling him and saying how good they were. Finish it up with smoke roasted bluebery cobbler, served with Vanilla ice cream(they were all carrying on about that), and unfortunately the smoke roasted pears didn't get cooked up(out of available grills, and after being at this whole event for going on 30 hours straight, I was out of gas)....I know, excuses excuses. I'll have to apologize for the lack of pics of the final products, but my wife, my brother and I were busy servin' up the Que!:icon_cool
30lbs of smoked brisket, 24lbs of pulled pork, and 21 slabs of beyond beautiful baby-backs. The briskets smoked for about 17.5 hours and had me quite fooled as to when they were really done( they were so tender that the probe literally went in like butter the first time I checked temp at 165*). They were very tasty, maybe a little too tender, and people kept coming back for more. As mentioned before on the Brethren forum I did one brisket(that I snagged on) seasoned wth just coarse salt, pepper, and cayenne.....Very good! The pork butts took about 14 hours and turned out very tender and full of flavor( I thought the best results I've had so far). The baby-backs were some of the finest ribs I've ever had the pleasure of cooking. I'm going to have to call the meat market where we bought them and say thanks...$2.69lb what a deal! We didn't go through them all,(thankfully, cause I snagged on a coupe of slabs, one for me and one for my wood guy). They didn't have quite the flavor I'd like to see, but they went pretty quickly when we started serving them up. My brother called me earlier today to say that people were calling him and saying how good they were. Finish it up with smoke roasted bluebery cobbler, served with Vanilla ice cream(they were all carrying on about that), and unfortunately the smoke roasted pears didn't get cooked up(out of available grills, and after being at this whole event for going on 30 hours straight, I was out of gas)....I know, excuses excuses. I'll have to apologize for the lack of pics of the final products, but my wife, my brother and I were busy servin' up the Que!:icon_cool
