This week we did four pork butts, one 15lb packer brisket, and two turkey breasts. Rubbed the brisket/butts with mustard and home made rub, brined the turkey breasts for about 20 hours. enjoy!
Almost a full load on one side :)
Old blue giving the meat a healthy dose of TBS.
comin right along, this is about two hours before it was done.
bout ready to pull off.
seperating the point from the flat, we decided to do chopped brisket this time rather than sliced, different perspective for our customers :)
Cut view of the flat
damn netting, it always springs up and gets our clothes dirty..such is life.
Cut view of turkey breast, you can't really tell but it has a hell of a smoke ring, this is by far the most impressive thing that we put out, tender, great flavor, and very moist.
Roaster view of the turkey breast.
Chopped Brisket, we sold out of this in about 15 minutes...need to make more next time.
Pulled Pork Roaster.
Our home away from home :) Thanks for looking!