sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Had a little shindig at our house for the 4th. I had a brisket in the fridge that I picked up at Sam’s for about $2/lb marked down from $4.xx and a couple slabs of spares I trimmed up. Normally I don’t separate my briskets and cook whole but this one spoke to me as I was trimming on it that it wanted to be cut into two...who was I to argue. I considered cooking it hot and fast on the drum, but since I haven’t cooked a brisket that way in a long time and this was for guests, I just wound up cooking it on the Mak 2* instead. I did hang the ribs on the Clonesaker, however. The ribs could’ve gone a little bit longer as they still had a little tug, but nobody complained. After we ate we shot off a bunch of fireworks and had a good time. I woke up to a “hazardous air quality” warning due to the amount of fireworks shot off in town last night. Missouri is the #1 consumer of fireworks after all :thumb:
Oakridge BBQ Competition Beef and Pork on the brisket and Secret Weapon + a light application of Habanero Death Dust on the underside for the ribs.
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Oakridge BBQ Competition Beef and Pork on the brisket and Secret Weapon + a light application of Habanero Death Dust on the underside for the ribs.
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