Well, they cookout was Saturday, and here's how it all went
On Friday night, my buddy and I got the rubs put on the meat and into the fridge for an early rise on Saturday. On the menu was
an 8lb brisket
and a 8.5 lb pork Butt
Here's some pics as the rub was being applied
Here's a pic of the end of the brisket.. I was impressed by the marbleing (which may or may not have led to the outcome below)
We got them into a 225 degree smoker at 5:30 AM. While we were waiting, I put together something for lunch. This is my first attempt at a fattie
First was a Italian sausage one with bacon, bbq sauce, cheddar cheese and jalapenos with a little Tony Chachere's More Spice sprinkled on there for good measure
The other was inspired by BBQ Engineers entry into the Fattie Throwdown
Chicken breast, Buffalo sauce, bleu cheese
Here they are all rolled up and cooked (225 smoker until they had an internal of 165 degrees)
I had to try the bacon weave and it went fairly well. These things looked SO good. We cut into them around 1:00 pm and here's what we had:
Buffalo Wing (guess I forgot to take a pic of the bacon bomb!)
The brisket cooked very fast compared to the others that I've done, but I took multiple temps with the probe and it was at 200 internal. Was in the smoker for 6.5 hours. I foiled it and into the cooler it went. The Butt was next off. I foiled at 165 and removed from the cooler at 205 internal.
I'll have to edit this and post the after pics when I get home from work.. imageshack didnt take all the images I threw at it apparently.