Loaded up the smoker on Friday night with a clod (for the games on Saturday) and a turkey breast, eye of round and bologna (which will all meet the slicer tomorrow for lunch meat)
Injected the clod the evening before the cook with a beer/broth/butter injection - then hit it with a mustard slater and rubbed with cayenne pepper and Goldees brisket rub - smoked until 170 - then into a foil boat and back into smoker until it hit 190
Let it rest on counter until internal temp dropped to 150 - then wrapped in butcher paper and into warmer for 10 hours
Sliced it up and served during games yesterday
Injected the clod the evening before the cook with a beer/broth/butter injection - then hit it with a mustard slater and rubbed with cayenne pepper and Goldees brisket rub - smoked until 170 - then into a foil boat and back into smoker until it hit 190
Let it rest on counter until internal temp dropped to 150 - then wrapped in butcher paper and into warmer for 10 hours
Sliced it up and served during games yesterday