Preppin the weekend..

[POP A SMOKE]

Probably will have 3 cooks going between this and some pork belly. I plan on pre-smoking and then dropping the flat over into a bath. The point and pork belly will take the full ride in the smoker.

 

[SonnyE]

Good Grief!
Key Largo! :eek:

 

[SmokinAl]

That's a nice looking hunk of meat!
Al

 

[POP A SMOKE]

That marbling tho...

 

[POP A SMOKE]

Two hours in...

 

[SonnyE]

Woo-Hoo! Cook out the Moo.
Got a crowd to feed?

 

[idahopz]

That is a beautifully trimmed flat - just the way I like it

 

[POP A SMOKE]

3 hours on the nose.. time for the flat to take a bath.

 

[POP A SMOKE]

Pork belly is now in the final stages of being burnt ends.

 

[POP A SMOKE]

Still waiting...

 

[SonnyE]

Holy Mackerel!
I Sous Vide chicken, BBQ'd the results, Taters & COC (corn on the cob), ate, cleaned up, put away the outdoor kitchen....
And you are still waiting....

I think I need another Fireball on the Rocks.

Love the torches and fire pit. Looks like a PAR-TY!
Have a great time!

 

[SmokinVOLfan]

Well...how did it all turn out?

Gotta post the finished pics of that brisket and pork belly burnt ends.

 

[POP A SMOKE]

Well...how did it all turn out?

Gotta post the finished pics of that brisket and pork belly burnt ends.

Ehhhh.. the dawg didn't turn down the flat

 

[POP A SMOKE]

The burnt ends were salvageable...

 

[POP A SMOKE]

And the point wound up making sammiches for lunch..