- Jan 6, 2011
- 26,255
- 4,708
Good morning all, set the clock for 4:30, woke up at 4:15 so I got up.
First order of business (Start Coffee) , then I pulled out everything I am smoking to take a picture. Everything back in fridge. except for the Brisket and Pork shoulder.
Started getting my smoker ready. I had a partial bag of lump left still have a few splits of hickory and picked up some pecan yesterday from #2 son. Hooked up my trusty weed burner and started the charcoal. Also went over my racks and inside the CC to help get it up to temp quicker and get rid of anything that may have been left from last time, brushed down the racks and went to get the meat ready.
Full packer Brisket about 12# and a 9# pork shoulder;
Trimmed up the brisket, rubbed it down with a little EVOO then salt and course ground black pepper.
Shoulder was rinsed, rubbed down with a little yellow mustard and my BBQ rub
Both on the smoker at 5:30 What can I say, I'm old and getting slower
It is now 6:10 and getting light, I'll post a couple on the smoker
Here are some pictures I have so far
Brisket, Pork shoulder, St Louis ribs, Boudin, 2 packages Country style ribs and 4 packages of Kielbasa Sausage
First order of business (Start Coffee) , then I pulled out everything I am smoking to take a picture. Everything back in fridge. except for the Brisket and Pork shoulder.
Started getting my smoker ready. I had a partial bag of lump left still have a few splits of hickory and picked up some pecan yesterday from #2 son. Hooked up my trusty weed burner and started the charcoal. Also went over my racks and inside the CC to help get it up to temp quicker and get rid of anything that may have been left from last time, brushed down the racks and went to get the meat ready.
Full packer Brisket about 12# and a 9# pork shoulder;
Trimmed up the brisket, rubbed it down with a little EVOO then salt and course ground black pepper.
Shoulder was rinsed, rubbed down with a little yellow mustard and my BBQ rub
Both on the smoker at 5:30 What can I say, I'm old and getting slower
It is now 6:10 and getting light, I'll post a couple on the smoker
Here are some pictures I have so far
Brisket, Pork shoulder, St Louis ribs, Boudin, 2 packages Country style ribs and 4 packages of Kielbasa Sausage
