Greendriver
is Blowin Smoke!
I had the two butts in the cooker at 5pm Tuesday afternoon and they finished and was in the cooler by 7 am yesterday. Didn’t sauce em or try to put a glaze on em which suits our bunch fine because we are all big fans of the ketchup / vinegar based sauce at the table in squirt bottles. I waited till about 10 pm Tues to load the briskets in the cooker and I had cut some of the pointed ends off of them to make burnt ends which I knew I had to do because they are a few in our crowd that knows what they are and like most folks like em better than anything (I won’t be taking any left over burnt ends and making gravy though – cleaned out). The two briskets had been frozen about 2 months and these briskets would have done very well in a contest as they had great taste and texture, so from here on out when I find the briskets that I like I won’t hesitate to get more of them and freeze them. The butts and briskets got the same prep and injection I do at a contest. Next was all them rib trimmings that got put in the cooker at 7 am yesterday and I can tell you that I found out these babies will please just as well as the St Louis spares themselves with a little tinkering. All ya got to do is allow for the little pieces to be done in about the normal time (I used the 3-1-1 method) but then you got to let them big thick pieces continue cooking and I wound up letting about half that bunch of ribs go 3-1-1 + another 2 hours, but they were as good as it gets. I guess they is so much fat on em they have to have a lot more time. We were missing quite a few of our regulars, some at the lake, etc but all went well and we got all that frozen stuff cooked and we just made sure everyone took a bunch home with them and now we can start over saving our trimmings for another big o dinna.
