First off sorry for the super long post and all the pics. It was a long weekend!
Started Friday night prepping for the big game on Saturday. Going to a relative's house for a big low country boil. Taking moinks and ABT's with me.
Moinks were stuffed with home smoked cheddar cheese cubes and wrapped in bacon. ABT's were stuffed with a mixture of cream and cheddar cheese and some seasonings.
Hate I didn't get any done pics of the ABT's they were perfect. But here are the moinks brushed with some jack daniels glaze.
And a platter of smoked cheese I cut up. Cheddar, Swiss, Muenster, Jalapeno Colby and Cabot Hot Habanero.
After watching the worst college football game of my entire life we ate good. Didn't get any pics of the process but you know how it goes.
Onto Sunday evening. Time to get the meat prepped up to go on the smoker.
All trimmed up(butt injected with apple juice) and rubbed down.
Fired the smoker up to 225 with a maze of apple pellets and turned in for the night. Here's how it looked with I woke up a few hours later.
Both cooked pretty evenly temp wise. Both got wrapped at 155. First time using butcher paper and then used foil on the butt as usual.
Smoke is rolling. Added in a pan of 4 cheese mac and cheese and baked beans
Pulled the butt at 205. Damn brisket stalled on me at 183 and I couldn't get it to move for over an hour so I cranked the temp up to 275 and got it rolling.
After a rest for a couple hours. I always dump the juice from the foil over the pulled meat. So good and moist.
Brisket was great. Pictures look like crap and don't really do it justice but it was flavorful and moist. Only problem I ran into was when I got to the point it started to crumble on me.
Managed to snap a couple pics of the spread and all the sides. Had deviled eggs, potato salad, salad, smoked beans, smoked mac and cheese, buttermilk slaw, stuffed poblanos, and I'm sure other stuff that I forgot.
If you made it this far I applaud you. Busy weekend but we ate good and had a great time with friends and family. Thanks for checking it out!
John
Started Friday night prepping for the big game on Saturday. Going to a relative's house for a big low country boil. Taking moinks and ABT's with me.
Moinks were stuffed with home smoked cheddar cheese cubes and wrapped in bacon. ABT's were stuffed with a mixture of cream and cheddar cheese and some seasonings.
Hate I didn't get any done pics of the ABT's they were perfect. But here are the moinks brushed with some jack daniels glaze.
And a platter of smoked cheese I cut up. Cheddar, Swiss, Muenster, Jalapeno Colby and Cabot Hot Habanero.
After watching the worst college football game of my entire life we ate good. Didn't get any pics of the process but you know how it goes.
Onto Sunday evening. Time to get the meat prepped up to go on the smoker.
All trimmed up(butt injected with apple juice) and rubbed down.
Fired the smoker up to 225 with a maze of apple pellets and turned in for the night. Here's how it looked with I woke up a few hours later.
Both cooked pretty evenly temp wise. Both got wrapped at 155. First time using butcher paper and then used foil on the butt as usual.
Smoke is rolling. Added in a pan of 4 cheese mac and cheese and baked beans
Pulled the butt at 205. Damn brisket stalled on me at 183 and I couldn't get it to move for over an hour so I cranked the temp up to 275 and got it rolling.
After a rest for a couple hours. I always dump the juice from the foil over the pulled meat. So good and moist.
Brisket was great. Pictures look like crap and don't really do it justice but it was flavorful and moist. Only problem I ran into was when I got to the point it started to crumble on me.
Managed to snap a couple pics of the spread and all the sides. Had deviled eggs, potato salad, salad, smoked beans, smoked mac and cheese, buttermilk slaw, stuffed poblanos, and I'm sure other stuff that I forgot.
If you made it this far I applaud you. Busy weekend but we ate good and had a great time with friends and family. Thanks for checking it out!
John
