Another variety meal


 
C

CullenJ

TVWBB Super Fan
My parents are in town from Louisiana, so I smoked brisket and butts, some beans. They brought some corn and zucchini from my uncle's garden, so I grilled them too.

I was pretty amazed at the proportion of flat to point on this brisket. The point was easily as big as the flat and it was a 13.4 pounder. I separated them after smoking about 10 hours, put some rub on the joint, and put the point back on for another hour or so.
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The brisky sliced and chunked very nicely.
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Everything came out nicely!
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Thanks a lot, guys!

It was good
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I need to start taking pics with my camera instead of my phone, though.
 
Very nice cook, Cullen.
Care to share the bean recipe?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I need to start taking pics... </div></BLOCKQUOTE>
That's me all over. I won a contest at work yesterday, and now have $90.00 saved toward the camera I'm wanting.
 
Charles, the sad thing is I've got about three cameras laying around the house. I've just always got my BlackBerry on me so it's easier to just pull it out and take a picture.

I just kind of wing it with the beans, man, but here's what I do: Two cans of baked beans, one can of black beans, some mustard, and some brown sugar. I mix it up a little and put it on the smoker for about an hour to an hour-and-a-half at 250-275.
 
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