Jack W.
Sous Chef
I started a KCBS run on the new Stumper Clone last night. Boston Butts rubbed with dalmation rub and granulated garlic. Brisket with Wolfe Rub bold and a little Spicey Canadian Steak Seasoning to fill in the holes (I'm almost out of WR Bold) They both hit the cooker at 7 pm last night and the large cuts finished by 8:15 this morning.
Ribs were cut St. Louis and rubbed with Turb sugar and JT's BBQ rub. The chicken was marinated in Newmans Own Family Style Italian dressing and rubbed with Head Country Rub. Both hit the cooker at 8:00 this morning.
Everything is going surprisingly well. The pulled pork looks and tastes great. The briskets are resting peacefully in the cooler waiting on their new owners to get off of work and pick them up.
I'll post pics as they become available.
It's Good Day on the Pits!
Jack
Ribs were cut St. Louis and rubbed with Turb sugar and JT's BBQ rub. The chicken was marinated in Newmans Own Family Style Italian dressing and rubbed with Head Country Rub. Both hit the cooker at 8:00 this morning.
Everything is going surprisingly well. The pulled pork looks and tastes great. The briskets are resting peacefully in the cooler waiting on their new owners to get off of work and pick them up.
I'll post pics as they become available.
It's Good Day on the Pits!
Jack
