My holiday cook

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pc farmer

Epic Pitmaster
Original poster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
Feb 17, 2013
16,297
6,010
Central Pa
I didnt get as many pictures as I wanted but did get a few. Brisket and a pork shoulder.

Dry brined the brisket over night.
Started the pork on the UDS at 9pm Sunday night.
Guess I didnt get that pic. This is when I put the brisket on at 6 am Monday.

Bone slid right out after 15 hours of cook time. Brisket took 12 hours with a 2 hour pan time with beer as the liquid.
Turned out pretty good I think.

 
Fine looking cook you got there Adam. All look wonderful.

Point for sure.

Chris
 
That looks awesome, what did you use for the dry brine and how long. Trying to take some notes here
 
Dang I wanted ribs. Ha:D Looks great could eat some of that anytime.
Glad to see your are practicing for the gathering. :)

Warren
 
Looks like some good meals!

Thanks Gebbs


Fine looking cook you got there Adam. All look wonderful.

Point for sure.

Chris

Thanks Chris. I might finally have brisket down pat.



That looks awesome, what did you use for the dry brine and how long. Trying to take some notes here

Thank you. Its call " just add beef" from Mad Hunkys. Great seasonings he has.


Dang I wanted ribs. Ha:D Looks great could eat some of that anytime.
Glad to see your are practicing for the gathering. :)

Warren

Ribs are tomorrow for my parents. I might have to steal a rib or two to try them.
I am saving the other brisket and a pork shoulder for the gathering. 15 lb pork shoulder??? Yea, it was a big pig. Fed well as you know.

Everything sure does look good!

Thanks.
 
Adam that is a nice looking smoke ring,meat still looks real moist Nice Job
Richie
 
Adam that is a nice looking smoke ring,meat still looks real moist Nice Job
Richie

Thanks Richie. All was great. Not dry at all.
The meat was drier today. I am sure the microwave didnt help that.
 
I didnt get as many pictures as I wanted but did get a few. Brisket and a pork shoulder.

Dry brined the brisket over night.
Started the pork on the UDS at 9pm Sunday night.
Guess I didnt get that pic. This is when I put the brisket on at 6 am Monday.

Bone slid right out after 15 hours of cook time. Brisket took 12 hours with a 2 hour pan time with beer as the liquid.
Turned out pretty good I think.

It all looks so juicy! :p I'm starving now!
I'm petrified to try brisket so I'm getting as many cooks under my belt as a can before I attempt it hahaha :oops:
 
It all looks so juicy! :p I'm starving now!
I'm petrified to try brisket so I'm getting as many cooks under my belt as a can before I attempt it hahaha :oops:

Thanks ma'am. You will have no issues with brisket.
 
Oh Boy!!!
Outstanding!:)
I'll take some of each, Please, because there's no way I'd want to have to choose between them!!!
Nice Job, Adam!!
Like.

Bear
 
Oh Boy!!!
Outstanding!:)
I'll take some of each, Please, because there's no way I'd want to have to choose between them!!!
Nice Job, Adam!!
Like.

Bear

Thanks Bear. They were both good. PP sammie and brisket on the side. It didn't last long.

Everything looks great Adam! I can almost smell it from here.

Thanks xray. It smelled good all day, beautiful oak smoke
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky