Long day in the smoke

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Bill The Grill Guy

Master Chef
Joined
Jan 17, 2005
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I have a catering event this week and will be spending the day in the smoke with these fellas. First time doing whole briskets. I usually just do the flats but I figure that I will keep some of the point for chili this winter :D .


Four butts and two briskets

 
Well, the meat went on at 7am. Hope to have everything off by 6pm. I figure about 11 hours on the packers?

Our fireman’s fair starts tomorrow and I have to get my cook shack in order tonight. I am doing polish kielbasa with grilled onions and peppers on my gas burner :D as well as onion rings in the deep fryer.

 
=D> The butts hit 165 at 2:30 and the briskets just hit the 165 mark. Seperated the point and flats and foiled them with a special sauce to take them to 190. The points I put back on to get some burnt ends :faint: .

I'll post some pics of the finished products.
 
Finished pics

I decided to chop the point and make sammies with it :D . That and some Catlemans should make for a great dinner :!: .

Brisket


Pork
 
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