For the 4th I am having a party for most of the wife's family. I am expecting 15 to 20 people for at least 2 meals (11:30 and 6:00). I picked up a 17# brisket, 10# shoulder, and 9# shoulder. I have much more planned that I will get to later (chickens, quarters, sausage, ABT's, Ribs, and ham). I wanted a picture of everything, but time got away from me and I needed to get cookin to be ready for the 11:30 dead line.
Here are some pics to start, with more to come:
Pork on the left, Brisket on the right. I cut the brisket in Half to cut down on the time and I plan on pulling the point.
Warming up the smoker for a long day and night. 12:00
Everyone in the pool!!! A little close together, but ran out of room.Temps +/- 40 deg
Three hours in and the temps are 113 deg for the pork, 132 deg and 122 deg for the brisket.
I'm battling temps right now because a storm moved in suddenly. The smoker has been wanting to run cool today anyway, but the wind and rain don't help. I dipped to 180 a minute ago but am recovering now. I wish the digital remote thermometers had a low and a high temp warning. I was trying to compose this thread and wasn't watching the temp!!
More to come!!
Here are some pics to start, with more to come:
Pork on the left, Brisket on the right. I cut the brisket in Half to cut down on the time and I plan on pulling the point.
Warming up the smoker for a long day and night. 12:00
Everyone in the pool!!! A little close together, but ran out of room.Temps +/- 40 deg
Three hours in and the temps are 113 deg for the pork, 132 deg and 122 deg for the brisket.
I'm battling temps right now because a storm moved in suddenly. The smoker has been wanting to run cool today anyway, but the wind and rain don't help. I dipped to 180 a minute ago but am recovering now. I wish the digital remote thermometers had a low and a high temp warning. I was trying to compose this thread and wasn't watching the temp!!