#2 son cooked for the inlaws earlier in the week and I cooked for my dad yesterday.
We went to the farm (Mineloa, TX) and took #2 son's recently rebuilt smoker with us since dad hasn't had any good Q in a while.
On the way to pops place, we stopped and got a 17# packer brisket and 2 big racks of spare ribs. Got to dad's about 1, had every thing on the pit by 2:30, and ate ribs for supper around 8.
The brisket cooked all night and we sliced it up this morning for breakfast. Bagged up the rest for the parentals to freeze for several more meals in the near future.
I did all the cooking this time since target shooting and filling feeders took the boys main attention.
Used a mix of hickory and mesquite with about 4 splits of hickory to 1 split of mesquite. Rub is our own creation.
We went to the farm (Mineloa, TX) and took #2 son's recently rebuilt smoker with us since dad hasn't had any good Q in a while.
On the way to pops place, we stopped and got a 17# packer brisket and 2 big racks of spare ribs. Got to dad's about 1, had every thing on the pit by 2:30, and ate ribs for supper around 8.
The brisket cooked all night and we sliced it up this morning for breakfast. Bagged up the rest for the parentals to freeze for several more meals in the near future.
I did all the cooking this time since target shooting and filling feeders took the boys main attention.
Used a mix of hickory and mesquite with about 4 splits of hickory to 1 split of mesquite. Rub is our own creation.
