Shores
Sous Chef
Getting one last big cook in for the year. Smoking briskets, butts, ribs, chicken and pork chops for friends, family and co-workers. It's fun to do, plus it gets me more time to practice this art of BBQ. Fired up the smoker last night just after 5PM, hoping to be done with everything by 4ish today. Smoker temp holds at 250*. Used Chigger Creek lump charcoal for heat and hickory and apple for smoke.
Injected brisket with the four B's (broth (from trimmings), beer, butter and bacon grease) and rubbed with Plowboy's Yardbird.
Of course, we get a rain for the first time in weeks. :roll: Oh well, the smoke most go on.
Butts were also rubbed with Plowboy's Yardbird,
Butts and one brisket are off. Ribs are on. Chicken and pork chops will be in on within the hour. I'll upate later.
Injected brisket with the four B's (broth (from trimmings), beer, butter and bacon grease) and rubbed with Plowboy's Yardbird.
Of course, we get a rain for the first time in weeks. :roll: Oh well, the smoke most go on.
Butts were also rubbed with Plowboy's Yardbird,
Butts and one brisket are off. Ribs are on. Chicken and pork chops will be in on within the hour. I'll upate later.