hurricanedavid
is one Smokin' Farker
- Joined
- Apr 26, 2016
- Location
- Florida
Ten racks of BB ribs, 17lb packer brisket, 8lb butt for a work luncheon. I cleaned out the spice rack for the ribs but finished with Killer Hogs hot rub. Montreal steak seasoning for the brisket and Butt Rub for the pork shoulder. Smoke was made with mesquite and hickory. Everything cooked at 230F in the Stumps throughout the weekend.
The flavor profiles were spot on for each and I’m confident the Monday luncheon will be a success.
During the weekend several critters showed up on my property so I included them with the pictures of the cook. The Eagles are a family, two adults with their recently hatched youngsters. Their nest is adjacent to my property. I live on a creek and gators frequent my yard looking for one of my Schnauzers. Iguana have recently showed in our area and not sure how and why.
Thanks for checking it out.
The flavor profiles were spot on for each and I’m confident the Monday luncheon will be a success.
During the weekend several critters showed up on my property so I included them with the pictures of the cook. The Eagles are a family, two adults with their recently hatched youngsters. Their nest is adjacent to my property. I live on a creek and gators frequent my yard looking for one of my Schnauzers. Iguana have recently showed in our area and not sure how and why.
Thanks for checking it out.
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