Pork shoulder and a rolled brisket today ... Pics added
Well first of all, I want to thank each and everyone of you for your help, advice, encouragement, knowledge and most importantly, the warm friendly teasing that makes BBQ all that it can be.
Wasn't that profound? Sounds like an acceptance speech at the Academy Awards or something!
OK ... now for the good stuff .........
Just before foiling the rolled Brisket @ 162Âº 3:30 pm
Towel rested the Brisket @ 194Âº from 6:15 'til 7:30 ... sliced.
Pork Shoulder just before pulling 11 pm resting since 9 pm
Most strings removed (LOL) gently pulled
.... and ready to serve! Yum Yum!
Conclusion regarding the Rolled Brisket ... easy no fuss, no muss slicing! I love my butcher for this! To me the slices look like little Pac Man characters ...LOL Try this yourself some time, I think you'll like it.
I would have liked to have it rest longer, but I feared for my life.
Next time, I'll do the all nighter, so we can eat when we want to!!!!