American Roots Festival Cook


 
This was my second brisket and I seperated the point from the flat this time. Cooked them in same foil pan. Over them was the pork butts that I split in half again for 4 smaller roasts. The pan filled with both juices and I basted the brisket with the combination of them.

The brisket came out fine. Nice little smoke ring (except for where the meat was sitting in the juice). Since my first brisket was a bit fatty it was very moist when it came out. This one was drier. Saved a cup of the juice to mix in with a comercial sauce for serving after being reheated in Apple juice.

This was my first butt and it came out awesome! Pulling it was so easy and delicious. Reheated with a homemade sauce and served with Onion or Plain sandwich rolls. Cole Slaw and potato salad on the side.

Those fed enjoyed some good eats. Great live music followed. Super day. Great cook.
 
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