Greendriver
is Blowin Smoke!
Here’s a start on the Christmas dinner we are having. Lotsa meat but I’d rather have too much than not enough.
IMG]http://i166.photobucket.com/albums/u96/sirchet/IMG_3477.jpg[/IMG]
Sue mentioned to her aunt what we were having and her and Sue wound up volunteering me to do her some to. They didn’t take into consideration that my 24 lb shoulder was not available in every store and had to be ordered so I told em to get some brisket meat and I cook it and give em some of both.
Don’t know if I cut out the flat irons right or not but that’s what I was trying to do here and I’m not disappointed too much in that they looked good but sure wish I had a clue as to why that shoulder was so difficult to read.
Last night we did a couple pounds of fresh shrimp in the old bay and pickled em with onions and spices and they will be one of our appetizers.
Here’s the briskets getting prepped and pumped – overnight with dales sauce in a zip lock and pumped with fab b just before going on the cooker.
This shoulder which is still 20 lbs even after cutting the flat iron steaks off and was splattered out so that Sue suggested I tie it and I said “why didn’t I think of that” so we did and I’m dam glad of it.
Here is everything up to date and man is my Platinum 4 an awesome mochine. It took a little over an hour to get to 225 but the Stoker is keeping it pegged and I am monitoring it in the kitchen with the laptop using four probes one for each brisket and two in the shoulder.
IMG]http://i166.photobucket.com/albums/u96/sirchet/IMG_3477.jpg[/IMG]
Sue mentioned to her aunt what we were having and her and Sue wound up volunteering me to do her some to. They didn’t take into consideration that my 24 lb shoulder was not available in every store and had to be ordered so I told em to get some brisket meat and I cook it and give em some of both.
Don’t know if I cut out the flat irons right or not but that’s what I was trying to do here and I’m not disappointed too much in that they looked good but sure wish I had a clue as to why that shoulder was so difficult to read.
Last night we did a couple pounds of fresh shrimp in the old bay and pickled em with onions and spices and they will be one of our appetizers.
Here’s the briskets getting prepped and pumped – overnight with dales sauce in a zip lock and pumped with fab b just before going on the cooker.
This shoulder which is still 20 lbs even after cutting the flat iron steaks off and was splattered out so that Sue suggested I tie it and I said “why didn’t I think of that” so we did and I’m dam glad of it.
Here is everything up to date and man is my Platinum 4 an awesome mochine. It took a little over an hour to get to 225 but the Stoker is keeping it pegged and I am monitoring it in the kitchen with the laptop using four probes one for each brisket and two in the shoulder.
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