Had a great 3 day weekend here in East Tennessee despite rain, sun, heat, wind, and everything in between. First and foremost a big thanks to all out there for their service to this country.
Kicked this party off on Saturday morning cooking up a fresh batch of bbq sauces. Always like to have a nice variety when I'm doing pulled pork for other people. Plus its fun to experiment with new ones and ingredients sometimes:
Speaking of pulled pork I was asked to do a couple boston butts and a couple sides for my niece's birthday party which was on Sunday afternoon. So started getting that prepped up Saturday afternoon for an overnight smoke. Both injected with apple juice and rubbed down:
Fired the smoker up to 250 and got it rolling:
It had been raining on and off. Had just got the butts in...kids were in the yard playing with the dog...happened to look up and noticed this. Couldn't help but take the picture! It must have been my lucky day!
Anyways threw some burgers and some dogs on Saturday night for dinner. This picture doesn't do it justice. Had them with white American and Colby jack cheese and also did bacon in the cast iron on the side burner but had several cold ones in me at this point and forgot to take finished picture.
Butts done about 8 am Sunday tossed em in the cooler for a few hours and then pulled them. Off they went to the party with some slaw and beans:
Late Sunday afternoon the brisket fun started. This is the first whole packer I have done. Probably read 100 threads here on it and got some great tips. Shout out to Scott(hillbillyrkstr) for PM'ing me some great tips and suggestions.
All trimmed up ready to inject and rub...
On the smoker at 225 with some of the trimmed fat on the rack above it(thanks to SmokinAL for the suggestion)
Stalled on me at 163 so I threw it in the pan below and foiled over the top. Seemed to slow down again at the 200 range. 16 hours later I pulled once it was probe tender and threw it in the cooler.
While the brisket was resting I had some chicken brining and then rubbed with a little spicy brown mustard and jeffs rub and tossed them in the smoker at 275
And the pan shot once I brought it in and pulled it
Some sliced brisket shots. It was a little overdone in my opinion. I think my probes are off(need to check them). Still juicy and tasted great though. All in all not bad for a first packer IMHO. At least I learned a lot and know better for the next one! Got plenty left for nachos and sandwiches.
And some pics with all the fixin's...pulled pork, pulled chicken, mac and cheese, baked beans, slaw, and cucumber and tomato salad
And to finish up...made some homemade banana pudding and sliced half a watermelon
All in all a great weekend with friends and family. Thanks for looking.
Kicked this party off on Saturday morning cooking up a fresh batch of bbq sauces. Always like to have a nice variety when I'm doing pulled pork for other people. Plus its fun to experiment with new ones and ingredients sometimes:
Speaking of pulled pork I was asked to do a couple boston butts and a couple sides for my niece's birthday party which was on Sunday afternoon. So started getting that prepped up Saturday afternoon for an overnight smoke. Both injected with apple juice and rubbed down:
Fired the smoker up to 250 and got it rolling:
It had been raining on and off. Had just got the butts in...kids were in the yard playing with the dog...happened to look up and noticed this. Couldn't help but take the picture! It must have been my lucky day!
Anyways threw some burgers and some dogs on Saturday night for dinner. This picture doesn't do it justice. Had them with white American and Colby jack cheese and also did bacon in the cast iron on the side burner but had several cold ones in me at this point and forgot to take finished picture.
Butts done about 8 am Sunday tossed em in the cooler for a few hours and then pulled them. Off they went to the party with some slaw and beans:
Late Sunday afternoon the brisket fun started. This is the first whole packer I have done. Probably read 100 threads here on it and got some great tips. Shout out to Scott(hillbillyrkstr) for PM'ing me some great tips and suggestions.
All trimmed up ready to inject and rub...
On the smoker at 225 with some of the trimmed fat on the rack above it(thanks to SmokinAL for the suggestion)
Stalled on me at 163 so I threw it in the pan below and foiled over the top. Seemed to slow down again at the 200 range. 16 hours later I pulled once it was probe tender and threw it in the cooler.
While the brisket was resting I had some chicken brining and then rubbed with a little spicy brown mustard and jeffs rub and tossed them in the smoker at 275
And the pan shot once I brought it in and pulled it
Some sliced brisket shots. It was a little overdone in my opinion. I think my probes are off(need to check them). Still juicy and tasted great though. All in all not bad for a first packer IMHO. At least I learned a lot and know better for the next one! Got plenty left for nachos and sandwiches.
And some pics with all the fixin's...pulled pork, pulled chicken, mac and cheese, baked beans, slaw, and cucumber and tomato salad
And to finish up...made some homemade banana pudding and sliced half a watermelon
All in all a great weekend with friends and family. Thanks for looking.
