Labor Day...

[Roscoe]

Here's a difficult one for you to guess....... Who else is "doing it"?

[BradM]

Is that a brick of weed? Doing a different type of smoking this holiday?

[krazy kris]

dat be duh sticky icky

[bcoop]

Doing a brisket and Boston butt tomorrow, for Monday. Will probably throw on some chops and chiles as well

[Roscoe]

Doing a brisket and Boston butt tomorrow, for Monday. Will probably throw on some chops and chiles as well

Just threw on a 12lb brisket and 2 chickens will go on at 10am for a gathering tomorrow evening.... Should've waited until midnight to put it on but a few hours in foil and a cooler will only help.

I will say his is the first time I will constantly spritz with apple juice and foil halfway through. Seeing results from silverback has been a motivator to try something new.

Pork butts? I think I have enough of those for the next 2 years... LOL (thanks Heinz)

[bcoop]

Haha. I wanted to run up for those, just couldn't get up there.

[Roscoe]

Haha. I wanted to run up for those, just couldn't get up there.

Shoulda called a brotha...

[Binky]

Thats awesome, i was blocked on schedule and couldnt get there either. Glad someone was able to.

[Hines57]

How many were in the box roscoe? Those pork butts were great in the smoker

[Roscoe]

How many were in the box roscoe? Those pork butts were great in the smoker

There were 6, ranging from 5.8-7.3 lbs, totaling ~43lbs. Not a shabby deal at all.

Thanks again, and we'll see you soon I'm sure....

Brisket and chickens are done, probably a few hours sooner than I would've preferred based upon company, but oh well. Several hours in foil and a cooler won't hurt them any.

[2165 Turbo Rail]

I'm about to put a brisket on the smoker and then I'll put on some spare ribs tomorrow

[fordracing19]

Cooking the strips from the primals from Hines. I let them age 6 weeks so should taste great.

Sent from my PC36100 using Tapatalk 2

[slow55]

Made 3 of these for a cookout Sat night.
Chicken breast stuffed with jalapenos and cheddar cheese wrapped in bacon and hickory smoked @ 275 degrees for about 3 hours.
They turned awesome, juicy, great smoke flavor, very little cheese loss.

[slow55]

Fuck, sorry for the big ass pics.

[2165 Turbo Rail]

brisket turned out great. Now we are working on ribs for dinner
Stacy is also making some brisket and cream cheese stuffed jap wrapped in bacon