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Independence Day BBQ

post #1 of 13
Thread Starter 
Brisket is on -- 12:05 a.m.; July 4, 2014

Pork shoulders will join the brisket about 5:30 a.m.

Supper will be served at 5:00 p.m. for a family pool party - about 15 to 20 guests.



post #2 of 13
Happy 4th! My pork when on at just after 4am this morning!

I gotta man my grill all day though. Lol.

Labor of love!

Brisket looks delicious! I've been scared to try one of those. Haha

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post #3 of 13
Thread Starter 
Quote:
Originally Posted by JAX04 View Post

Happy 4th! My pork when on at just after 4am this morning!

I gotta man my grill all day though. Lol.

Labor of love!

Brisket looks delicious! I've been scared to try one of those. Haha

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Thanks JAX. Hope everything turns out good. Let us know how the pork comes along.

Brisket is cruising - just over 5 hours.


I went ahead and put the pork shoulders on about 15 minutes ahead of schedule.


Just watching a fire all night... Truly is a labor of love.
post #4 of 13
That looks so damn good!!!!

Making me hungry! Haha



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post #5 of 13
Thread Starter 
Brisket was just wrapped in butcher paper 7.5 hours in...



post #6 of 13
Updates!!

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post #7 of 13
Looks awesome! Guess we replied at same time lol.

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post #8 of 13

Prepping stuffed Cornish hens, potatoes and corn in the smoker for dinner; doing brats and burger on the grill for lunch.  Playing with pellets in the MES. 

post #9 of 13
Thread Starter 
Quote:
Originally Posted by Addertooth View Post

Prepping stuffed Cornish hens, potatoes and corn in the smoker for dinner; doing brats and burger on the grill for lunch.  Playing with pellets in the MES. 

Sounds good.
post #10 of 13
Thread Starter 
Well my brisket finished about 10 minutes ago. I'm kind of worried because it is still 5 hours until serving time. I'm holding it wrapped in butcher paper and a towel in the oven at 170 degrees, sort of a " warming box". My only concern is that it will get soggy/mushy from sitting for so long. I really try to avoid the "pot roast" style brisket. I'm comfortable holding meat for 2-3 hours, but I've never gone 5. We'll see!

Pork shoulders are around 170 degrees and are about to be wrapped.
post #11 of 13

Looks great Hickorybutt.  My brisket went on at 4:30 am.  Got some pork loin going on this afternoon.  Keep us updated.  What size brisket did you use?

post #12 of 13
Thread Starter 
Quote:
Originally Posted by jbseamus83 View Post

Looks great Hickorybutt.  My brisket went on at 4:30 am.  Got some pork loin going on this afternoon.  Keep us updated.  What size brisket did you use?

That's great - hope it turns out well.

I'm doing a 13 pound packer. Probably trimmed down to 12. I finished really early on this one. The last 12 pounder I did took 16 hours. This one finished in 12 hours. So I'm having to hold it in the oven until supper time. We'll see how it turns out z
post #13 of 13
Thread Starter 
Everything turned out well.

As I suspected, the brisket was overdone. Since it sat in the cooler wrapped for 5 hours, it fell apart when I tried to slice it. But I would rather have over-cooked/fall-apart brisket than underdone brisket! Still had excellent flavor and was melt in your mouth.

And as always, the pork was good.

Hope y'all had a good 4th as well.
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