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What a Father's Day!

post #1 of 4
Thread Starter 

Well,

 

I'm hooked.  I put my butts on Saturday Night in the ole WSM and smoked them for 14 hours.  At 8AM I put a beef brisket on the top shelf with the butts on the bottom shelf and cooked it until 2PM that afternoon, then I took it our and put it in tin foil and poured in my mopping sauce (olive oil and apple juice) and baked it in the oven on 250 for another 3 hours.  When I took the brisket off the grill,  I put two chickens on a did "Beer in the Rear" chicken.  It all turned out good as far as I was concerned but I wish i had a seasoned veteran to taste my stuff.  At any rate here's a picture of the brisket.F042AB0.jpg

post #2 of 4

Nice smoke ring on that brisket .looks good.

post #3 of 4

Looks great!  I just did 4 packer briskets for 2 graduation parties; they sure didn't last long!    Welcome to the forum!  Lots of great advice around here just for the asking, so don't be shy.  We love the Q-view around here, so keep the camera handy so we can see the butts and chickens too! 

 

BTW, the only opinion that matters belongs to the pit master (right after momma, if she isn't the pit master!)   If you enjoyed it and thought it was tasty, then it was!

post #4 of 4

It sure looks good from here - congrats on what sounds like a great smoke

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