Yearly bar-b-q yard party

Hi Danny I'm not done yet I vacuum seal everything and freeze it until everything is done the result it that you can't tell the difference between what is frozen or what cam directly off the smoker. I get raves every year. I'll be posting chicken and brisket next and maybe beef ribs if I can find some meaty ones. All part of the party with all the sides.   

I'm back from vacation and smoking up a storm for that yard party and some extra personal eats. I started with a 16 lb. full packer brisket injected it with a mix of Jeff's rub and beef stock then rubbed it with a 4 oz. bottle of Grub rub, and about 4oz. of Jeff's rub. Wrapped it in clang wrap and let it set in the refrigerator for two day, then on to my  my 22 1/2 WSM it went. Smoked with oak and pecan  at 200 degrees for 8 hours then transferred into our Electrolux oven at 200 degrees until it hit 195 internal temp which took 17 hours. then I wrapped it in clang wrap and foil then put it in a cooler packed with towels and a pillow for 7 hours at which time it was still very warm just cool enough to handle. The result is a really juicy, tender, and tasty brisket from flat to point it was melt in your mouth tender.    

  Sense the smoker was loaded and holding a steady temp  I smoked a meatloaf and two stuffed burgers for the first time ever. turned out good.

 Next was the chicken.

While I am down loading pictures her is one that Jeff might be interested in. He is always suggesting the use of Bradly racks so I bought a set of them, but they come in sets of 4 and only one fits on each rack in my 22 1/2" WSM so I modified them with 6" bolts nuts and washers. you  see them in use with the chicken, they work very well the chicken turned out good.