aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia...
So my bday was August 31st, and my gf wanted to have a cookout to celebrate. I opted to go with the weekend after since I had to work the weekend before.
First things first though. My gf is amazing and made this badass endgrain cutting board from scratch. It is about 2 inches thick, 20inches long and 13inches wide made of red and white maple. I got it Monday morning before work and have been showing the picture of it to everybody, and I got to show it off Saturday!
So for the celebration, I naturally had to invite 30 of my closest friends. We wanted leftovers so we did 2 briskets, 3 picnics, 2 butts. The pork cooked on my trusty UDS, and the briskets on the 18.5in WSM. It was windy at 6:30AM in the backyard, so I setup in the front yard to hep block the wind and also had to setup a wind block with a 6 foot folding table.
I cheated with the drum and put my Pitmaster IQ110 on it, but the WSM (I got it for under $100 and it is a model that doesn't have a dome thermo on it. So I used my ET-732 to monitor the temps. Both held 325 for the entire cook. I used KBB w/ a mixture of Pecan and Cherry chunks.
I went and threw the fatty on, but also checked the meats. The brisket is a 50/50 by weight of Butchers Ground Pepper and Kosher Salt. The Pork got a health dose of Sublime Smoke's Signature Rub that my gf came up with (It got us a 6th place call at the VA BBQ Championships a few weeks ago!)
Our dog supervising from the front stoop. He was really waiting to see if I dropped any meat.
Went and pulled the fatty off after a couple of hours for snacking on throughout the day. One of the farmers market makes their own breakfast sausage in house and it cost .99/lb. It is nice and spicy and makes a great fatty!
About 4 hours in and the briskets and butts were ready to wrap. The color on them was a little bit darker than I wanted, but the was waiting for the bark to set. I only got pictures of 1 brisket because I wanted to get the wrapping done.
During hte cook we had to do some cleaning and setup, so not a lot of pictures. All the meat was off before the 7 hour mark came by. I loaded them up into my cambro and let them rest for 3+ hours, while we finished setting up and waiting on the guests to arrive at 4pm, food to be served at 6PM.
Here are some slices of the briskets and a picture of my gf and I pulling the pork. We didn't get any pictures of the spread because we were just enjoying ourselves too much to remember to snap any pictures of the table.
And a picture my little sister took of the flat I wish she got some pictures of the point meat.
Btw this butchers black is sweet. It help a brisket on it without any issues and it looks fantastic. I got a lot of compliments from friends when I pulled it out to slice the meat on it.
First things first though. My gf is amazing and made this badass endgrain cutting board from scratch. It is about 2 inches thick, 20inches long and 13inches wide made of red and white maple. I got it Monday morning before work and have been showing the picture of it to everybody, and I got to show it off Saturday!
So for the celebration, I naturally had to invite 30 of my closest friends. We wanted leftovers so we did 2 briskets, 3 picnics, 2 butts. The pork cooked on my trusty UDS, and the briskets on the 18.5in WSM. It was windy at 6:30AM in the backyard, so I setup in the front yard to hep block the wind and also had to setup a wind block with a 6 foot folding table.
I cheated with the drum and put my Pitmaster IQ110 on it, but the WSM (I got it for under $100 and it is a model that doesn't have a dome thermo on it. So I used my ET-732 to monitor the temps. Both held 325 for the entire cook. I used KBB w/ a mixture of Pecan and Cherry chunks.
I went and threw the fatty on, but also checked the meats. The brisket is a 50/50 by weight of Butchers Ground Pepper and Kosher Salt. The Pork got a health dose of Sublime Smoke's Signature Rub that my gf came up with (It got us a 6th place call at the VA BBQ Championships a few weeks ago!)
Our dog supervising from the front stoop. He was really waiting to see if I dropped any meat.
Went and pulled the fatty off after a couple of hours for snacking on throughout the day. One of the farmers market makes their own breakfast sausage in house and it cost .99/lb. It is nice and spicy and makes a great fatty!
About 4 hours in and the briskets and butts were ready to wrap. The color on them was a little bit darker than I wanted, but the was waiting for the bark to set. I only got pictures of 1 brisket because I wanted to get the wrapping done.
During hte cook we had to do some cleaning and setup, so not a lot of pictures. All the meat was off before the 7 hour mark came by. I loaded them up into my cambro and let them rest for 3+ hours, while we finished setting up and waiting on the guests to arrive at 4pm, food to be served at 6PM.
Here are some slices of the briskets and a picture of my gf and I pulling the pork. We didn't get any pictures of the spread because we were just enjoying ourselves too much to remember to snap any pictures of the table.
And a picture my little sister took of the flat I wish she got some pictures of the point meat.
Btw this butchers black is sweet. It help a brisket on it without any issues and it looks fantastic. I got a lot of compliments from friends when I pulled it out to slice the meat on it.
