Who's cooking what for Super Bowl

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Pulled my brisket at 10:45. Go figure 12 hours for a 14.5 Lb brisket.

Point section is still on the smoker. Going to put the cubed burnt ends in Bullseye and honey.

Chuck roast is up to 185.

Made a Carolina mustard sauce and an Alabama White Sauce. Plan to also make a Bone Suckin sauce.
 
Damn, 10 hour butts!!! Mine were on for 19 hours. I foiled them at 170*. As soon as all 5 hit 190*, I let the WSM run at 175*. I took the butts off and placed in cooler at 3:30, Removed and pulled at 8:15 and they were still burning hot. This was my first cook for a large crowd (30). I hid 1 butt in my cooler and gave that to a buddy of mine. The crowd was fighting for the leftovers to take home with them. Us northerns don't see BBQ around here :-D
 
they mowed through 75 abt's and I served my best butt yet...! Is it Friday yet ? Gonna do a do either a brisket next friday, or I may try a chuck roast..
 
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