Well the Butcher & Briar thought we had better occupy something ourselves so we headed out to the grotto to occupy smoke!
Several Days before I start tinkering with all the thermos' I will never end up using during the smoke process.
Shortly after that I start making the secret rub, that is probably similar to what y'all use.
On the new WSM 22.5 we picked upped, we decided it best to try it out with a simple 8.5 pounder and a rack of spares.
Now that the butt is seasoned up, going to get the A/V and wind breaks together.
And there she sat, shiny and brand new, the WSM 22.5 getting ready for her big day tomorrow.
Time to get the chimneys and these two kettles going. We are using a WSM and another ECB type.
Alright, lets add some more fuel and some wood. In this case we are doing appricot, peach and apple harvested locally by one of the Butcher & Briar Brothers.
After injecting the butts, it is time to get these on the kettles.
Rounding out a total of 20 pounds of butt.
A pit master has decided it only right to smoke up some fresh jerky on a modified ECB (with afterburner)
So as we monitor...
Time to take a look at the butts.
Well, not much to do now, so we seek The Grotto for some outdoors entertainment while we stand outside and occupy the smoke.
Better hook up the tv.
What is on?
Well the brother hood are getting hungry, after we put some ribs and keilbasa on the kettles so we warmed up some smoked thighs we had done at college game day party (and food savored)
The smell of good food brings the boys around!
Looks like the jerky is done and time for some tasting.
Well you know how the rest goes, and 12 hours fly by in the magic of The Grotto and the Butcher and Briar finally feast...
Hope you enjoyed!
Several Days before I start tinkering with all the thermos' I will never end up using during the smoke process.
Shortly after that I start making the secret rub, that is probably similar to what y'all use.
On the new WSM 22.5 we picked upped, we decided it best to try it out with a simple 8.5 pounder and a rack of spares.
Now that the butt is seasoned up, going to get the A/V and wind breaks together.
And there she sat, shiny and brand new, the WSM 22.5 getting ready for her big day tomorrow.
Time to get the chimneys and these two kettles going. We are using a WSM and another ECB type.
Alright, lets add some more fuel and some wood. In this case we are doing appricot, peach and apple harvested locally by one of the Butcher & Briar Brothers.
After injecting the butts, it is time to get these on the kettles.
Rounding out a total of 20 pounds of butt.
A pit master has decided it only right to smoke up some fresh jerky on a modified ECB (with afterburner)
So as we monitor...
Time to take a look at the butts.
Well, not much to do now, so we seek The Grotto for some outdoors entertainment while we stand outside and occupy the smoke.
Better hook up the tv.
What is on?
Well the brother hood are getting hungry, after we put some ribs and keilbasa on the kettles so we warmed up some smoked thighs we had done at college game day party (and food savored)
The smell of good food brings the boys around!
Looks like the jerky is done and time for some tasting.
Well you know how the rest goes, and 12 hours fly by in the magic of The Grotto and the Butcher and Briar finally feast...
Hope you enjoyed!
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