some pics

[busters bbq]

heres my finished product. havent sliced my brisket yet, but chopped the 6 butts already. my smoker ran for 32 hours, its taking a well deserved break. ( 32 hours produced - 32 racks of ribs, 12 smoked potatoes, smoked chili, 5 deli birds, 48 smoked hamburgers, an 8 egg omlette i had for breakfast today, 6 big briskets, 6 pork butts - this is about every other day for me, other than the briskets and pork butts, they are once everything 4-7 days) At no time was my smoker near full capacity, but i hate gettin drips from one meat to another, so i tend to smoke things by themselves or dedicate half the smoker to each meat.

Time to go prep my ribs for tonight....Anyone have tips on removing silver skin from st louis? anyone try leaving them on the rib, but giving a slice through the skin in between each rib?

 

[smokin365]

Sounds like u have one hel l of a smoker buster. Great lookin Q

 

[busters bbq]

brisky and pork

 

[pineywoods]

Thats a bunch of fine looking meat

 

[wutang]

Did I read that right-you had an 8 egg omelet for breakfast!! WOW!
How did it come out in the smoker?

 

[waysideranch]

Glad your a young man. My poor old arms couldn't chop that much meat. Probably take a case of beer. Great job Busters.

 

[capt dan]

Kripes Man, leave some meat for the rest of us to smoke!

I take it you have a resturaunt, or work for the army!

 

[div]

who the heck are ya cookin that much chow for and how come I didnt get an invite sheezuz

 

[pops6927]

Dang, don't we all wish we could put out that much product! If ya ever move your business to Texas, lemme know... I'd love to help!

 

[ronp]

Have you checked with your supplier? Maybe they could peel them for you.