Picked up a couple butts and a loin at Sam's yesterday. Had a trimmed brisket in freezer from when we got our beef last spring. Fired up Bula(wife named the smoker before we went to Clinton) this morning and got her up to 400*, put the brisket over the fire box for 15 minutes per side to start. During the last 15 min. I shut her down and opened the doors to cool down. Placed the brisket in a foil pan and back in. Being the brisket is trimmed and no fat, I put an old grill grate over the pan and placed the butts on top, to baste the brisket as they cook. Also doing 1/2 the loin, other half I'm trying Morton's canadian bacon. Thew on fatties, bologna, and pig candy. Doing ABT's when the fatties get done. Should keep me out of trouble for a while today.
post #1 of 17
6/24/07 at 2:41pm