• Hello there guest and Welcome to The #1 Classic Mustang forum!
    To gain full access you must Register. Registration is free and it takes only a few moments to complete.
    Already a member? Login here then!

Smokin' in '11

Grabber70Mach

Well-Known Member
Did some cookin' to bring in the new year

Brisket & Chops

327-010111174418-6883211.jpeg


Brisket

327-010111174429-6891984.jpeg


Chops

327-010111174422-688921.jpeg


Brisket trimming

327-010111174444-68951326.jpeg

327-010111174444-68951326.jpeg

327-010111174447-68961484.jpeg


With the sides

327-010111174451-68972288.jpeg


and the Burnt Ends are almost ready to come off

327-010111174454-68981166.jpeg
 
Last edited by a moderator:
The brisket looks tasty.
I notice the black eye peas. Just had some cooked with leftover Christmas ham and corn muffins. Can't hurt to deposit a little good luck in the 2011 bank.
 
Fine looking fixin's you did there. How long did you smoke the meat? Use any particular wood chips?
 
"1497" said:
The brisket looks tasty.
I notice the black eye peas. Just had some cooked with leftover Christmas ham and corn muffins. Can't hurt to deposit a little good luck in the 2011 bank.

Thanks it was great :)

We always have Black-eyed peas and Mac&Cheese on New Years Day.
 
"cmayna" said:
Fine looking fixin's you did there. How long did you smoke the meat? Use any particular wood chips?

Thanks Craig, The Brisket was on for a little over 8 hours, the chops were on for 2 hours at the end, after the cutting made up the burnt ends and put them on for another 2 hours. I used Hickory wood.
 
Back
Top