Great pictures! And I'm sure there are some very happy church folks as a result. I know what you mean by being tired. It's the feeling after I do and all nighter with brisket. But doesn't it feel so good when it's all done and all the folks are all fed.
WOW!!! :shock: What a totally spectacular looking feast! I'm gonna have to stop logging onto the site while at work...The boss is gonna get really pissed if my keyboard shorts out from me drooling on it! :mrgreen:
Earl, I started off with some hickory wood chunks and then switched to pecan to lighten the flavor a little.
The ice chest had a brine solution with ice cubes to keep it refridgerated overnight. The picture was taken just before placing the meat in the smoker. I was suprised at how COLD everything was, the ice plus the salt in the brine made it as cold as an ice cream freezer. I was brining a large turkey, 3 whole chickens, and 10 pounds of leg quarters.
Everyone complimented the meats and it did feel good, even though I was tired, to pull off another successful cook.
The ribs were dinner for US and boy were they a great way to reward yourself for a hard day's work.
I guess the size of the photo doesn't do the picture much justice. I use an ice chest for brining too. Adding the ice sure beat trying to put the contraption into a refridgerator and it does a dandy job of keeping things cold!