Smoked up two briskets a 10 pound and a 12.5 pound, for a golf tourney at the Fraternal Order of Eagles, to raise money for the Dream Factory.
All rubbed and ready to go.
Got them in the smoker ready to absorb some fine flavor.
Slow smoked at 225 for 18 hours. Foiled them the last 2.5 hours, didn't want them getting crispy.
Golfers ran long on the tourney, two hours late. I wrapped 2 layers of foil and a heavy bath towel around each one, then put in a cooler. They sat in the cooler around 3 hours. They were still to hot to handle when I pulled them out to slice.
I smoked this 7 pound pork loin also.
We had less than thirty people to feed, but they wiped out the meat, beans, tater salad, and most of the peach and black berry cobblers, in less than twenty minutes. Funny how the veggie trays hardly had anything missing.
This is all that I managed to stash for myself. Not even enough for a sandwich.
This was our 1st annual tournament. Did better than we expected, so we are all ready planning next years.
Will definitely smoke way more meat next year. Apparently golfing turns you into a hungry carnivore.