Butts And A Brisket

[john a]

Did up a couple of butts and a brisket. Injected, then rubbed with Wolfe’s Bold, and into the Smokin Tex. Pulled them
out of the smoker at 195º internal temp, foiled, wrapped in newspaper, and into a cooler for a couple of hours.

 

[LarryWolfe]

Very nice John!!!

 

[surfinsapo]

Good Job John. It all looks very tastey !!! [smilie=a_goodjob.gif]

 

[007bond-jb]

Yummy John Why did you not invite me

 

[Cliff H.]

Looks like you are going to be eating real good for the rest of the day.

 

[Puff1]

Fine lookin' eats Mr. A 8)

 

[Bill The Grill Guy]

That is a fine tribute to Q. Nice plate.

 

[Bruce B]

Kudos John, good lookin' Q there.

 

[Nick Prochilo]

Great looking meal John!

 

[john pen]

Good lookin' grub !!

 

[Diva Q]

Very nice!

 

[ScottyDaQ]

Looks great John!

 

[bknox]

John, Nicely done! Is wrapping and slow cooling fairly typical of Butts and Brisket? Normally I let meat rest but have not wrapped and slow cooled for as long as I have seem in this forum.

 

[john a]

Thanks all.

Bknox, I usually foil and wrap for about an hour. These were in longer as they finished a little sooner than I expected. Even after two hours everything was still very hot.

 

[bknox]

I am going to do that with my next brisket. I have cooked a mountain of brisket in my oven but now am itchin' to smoke one and wrap it in foil and paper and let it rest for a while.

Thanks,
Bryan