Shores
Sous Chef
Brisket trimmed and rubbed (Smoking Guns Hot).
Getting everything in place.
Fire in the hole! Used chunks of oak and apple for this cook.
Brisket on. Smoker temp 250.
Ham on.
Sausage on.
Don't forget the Spam! Gotta have a snack.
The start of burnt ends.
& on the smoker with some more Spam.
The flat was cooled and rewrapped to be placed in the fridge until the morning.
Even though I didn't get the skin pulled off the sausage in time, it still tasted good. Ham was delicious!
More porn!
Reheated and ready to serve.
Everyone ate to there hearts content. The leftovers went to work. Well, except the burnt ends and unsliced ham. Those were mine!
Getting everything in place.
Fire in the hole! Used chunks of oak and apple for this cook.
Brisket on. Smoker temp 250.
Ham on.
Sausage on.
Don't forget the Spam! Gotta have a snack.
The start of burnt ends.
& on the smoker with some more Spam.
The flat was cooled and rewrapped to be placed in the fridge until the morning.
Even though I didn't get the skin pulled off the sausage in time, it still tasted good. Ham was delicious!
More porn!
Reheated and ready to serve.
Everyone ate to there hearts content. The leftovers went to work. Well, except the burnt ends and unsliced ham. Those were mine!