Thats a lot of meat. . . .In the smoker

[DanB]

I'm wearing a white shirt so this picture is fitting.

Oh so good. I still prefer to eat the ribs the same day I smoke them. Much better then. However they are still oh so good.

All three items got great praises. Another successful dinner. To bad I have some ribs and brisket left over(or did I plan it that way?). I wonder what I should do with these. I guess I'll just have to eat them all.

 

[jimmym40a2]

Yummmmmmmm

 

[dennishoddy]

Got a pork butt ready for the cookshack in the am.
Your meat looked really good!

 

[dlbleak]

Your meat looked really good!

ooooh, its gettin hot here.....

j/k guys, looks really tasty.

 

[Lurkerinthewoods]

Just how low do you have to go? I do my briskets at 225 and like SmokinOkie over on the Cookshack forum says, "it's done when it's done". I've had several go over 20 hours, I usually pull them at around 190 degrees internal. Depends on what the fork says.

Then I separate the deckle, add more rub, put on some sauce and put it back in and go to over 200. I just love me some burnt ends.

So Dan, are you still with us, or did you die from bliss? So, how was it already?

Next time you do a brisket, pull the meat at around 180 and wrap in foil, then place it in an ice chest stuffed with towels all around it for a few hours..

 

[radarmonkey]

Nice job!!!