A tale of 2 packers and 4 butts (many photos)


 
M

Mike Stevenson

TVWBB Super Fan
Swamprb, JD McGee, and me cooked 2 packers and 4 butts in his backyard yesterday...

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Note from Moderator: Changed inline photos to link due to large number of images. See "Posting Photos" link on BB homepage for guidelines. Thanks!
 
Pretty big cook. Why do you slice the butt in one of the middle pictures? I believe it's bone-in butt that you're slicing. Later on, I see the pork as pulled.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine:
Pretty big cook. Why do you slice the butt in one of the middle pictures? I believe it's bone-in butt that you're slicing. Later on, I see the pork as pulled. </div></BLOCKQUOTE>

Money Muscle!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Money Muscle! </div></BLOCKQUOTE>

I don't get it.
 
What do you call that disposable cutting board you are using? I looked on the website printed on them and cant find them. Looks like they would work well and I see a lot of people using them.
 
It's overwhelming. I just ate dinner and that looks incredible. Looks like you boys are practicing for comps. My question is who got to eat all that great Q?
 
Wow, that's quite the smoke ring on that brisket. Everything looks great! A couple questions if I may, what kind of wood did you use? Also, did you cook in the tin pans the whole time? If so, is there a benefit to it or was it just because you were cooking so much at once.

Thanks,
 
Hey Mike - You guys created a great cook and was appreciated by all. A super presentation with great pictures. Thanks for sharing. Bob B
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy Erickson:
I'm also wondering about cooking in the pans as opposed to on the grate. </div></BLOCKQUOTE>

This was a practice cook. We don't use pans for brisket, but the first comp of the year is basically an overnight cook with a Saturday evening load in and an 11AM Pork turn in on Sunday.
 
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