Prime brisket. 10 lb Boston butt for pulled pork (it was 1$ a pound at HEB!). Sausage. 3 racks St Louis style ribs. Pork belly burnt ends (first time). The Yoder 640 is going to be CROWDED.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I went to the Dallas Ft Worth area for the week of the 4th...Grammy Camp for my nine grandsons a "Great Wolf Lodge" and a skybox for 30 at the Rangers-Astros game. Down 4-0 my Stros came from behind in the 10th to win. So the holiday is "invite people over so you can cook! Here is the Butt, slathered in SOuth Carolina Gold BBQ sauce and covered with Memphis Meat Rub as modified
Brisket. Trimmed, injected with Kosmos reserve and rubbed with BBBR
Both go on the Yoder at midnight. 225F
6:30 AM. 150 internal and nice bark formed Rendering away after 6 hours.
Smoker: Lyfe Tyme Offset. Firebox 16" Diameter X 16" Long. Cooking chamber 16" Diameter X 32" Long
Grill: Lyfe Tyme 16" Diameter X 24" Long.
Thermometer: Maverick ET-732 and XR50
For smoking, I am a committed stick burner.
For grilling, it's all about charcoal. Almost always HEB brand mesquite charcoal. If not that, then Kingsford mesquite charcoal.
30 people came. Went through the 18 lb brisket, 3 racks ribs, several large sausages, pork belly burnt ends and 2/3rds of a 10 lb Boston butt. Cole slaw, potato salad, beans, watermelon, creamed corn, etc along with cookies, brownies and blue bell. If I had more pork belly burnt ends they would have been gone for sure.
Last edited by fracmeister; July 10, 2018, 09:16 PM.
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