Day 2 Smoke with Qview

[pineywoods]

Ok today is 1-Brisket and 2-Butts
Brisket ready to go on



Butts ready



On smoker

 

[pineywoods]

At 1 hour 45 minutes



That was the first spritizing with 3 parts apple juice 1 part Captain Morgans spiced rum

Everything was rubbed yesterday and put in fridge to rest overnight also injected creole garlic into the Brisket

Temp of smoker is running around 250

 

[fireguy]

looks like your off to a great start...good luck

 

[pineywoods]

3 hours into smoke temps of meat are around 130 smoker is 250 and outside air temp is about 82

at hour 3 and 2nd spritzing

 

[craig chamberlain]

Man you got some good looking butts going there pineywoods.

I'm sure there won't be many leftovers.

 

[pineywoods]

Ok Butt #1 is finally at 165 pulled spritzed foiled and back on

 

[meowey]

Looking good! Can't wait to see the finished product!

Take care, have fun, and do good!

Regards,

Meowey

 

[abelman]

You have a great looking smoke going there,

 

[pineywoods]

at 8 1/2 hours Brisket is at 163 Butt #1 foiled and at 167 Butt #2 at 158 smoker still around 250

 

[pineywoods]

Ok I forgot to take pic of Brisket before I foiled it grr will get pics when its done

Heres Butt #2 pulled spritzed, foiled and into the oven at 250

 

[bb53chevpro]

Awesome job Piney. Keep up the good work.
Andy.

 

[pdigg]

Real nice. Both of em look great.

 

[pineywoods]

Ok finally

Butt #1



Brisket

Since I sliced the one yesterday pulled this one

 

[pineywoods]

Butt #2




Finally done

 

[seboke]

WoW! Great post and awesome q-view!!

 

[travcoman45]

Mighty fine vittles! Pulled pork sammies are ever so good!

 

[capt dan]

Looks like ya got a few sammies for a day or two!

Nice job, it all looks very good!

 

[cowgirl]

Nice job Pineywoods! Looks awesome

 

[kennymn]

great looking food Piney !!

 

[kratzx4]

Great lookin grub. good job Piney