BBQ for The Warehouse


 
S.Six

S.Six

TVWBB All-Star
I was on vacation a few weeks ago, and I took the opportunity to make a BBQ for the warehouse guys. All the meat was paid for by work and I got paid in charcoal. Good deal for me! Here's what I brought home.

Ribs and brisket!

Brisket goes on first the night before. Montreal steak seasoning for the rub, and oak for smoke.

Good night smokey mountain, good night brisket inside the Smokey Mountain!

About 9.5hrs later.

About 13.5hrs in the cook. After this I foild it and put on the ribs.

Ribs on with Bad Byron's Butt Rub, apple and hickory for smoke.

Smoke smokey mountain, smoke!

Cutting some point for burnt ends.

Ribs are out of the foil and back on for another 30min. Burnt ends are on bottom.
 
Here it is all said and done.


Well all in all it turned out pretty good. It wasn't my best work, but the guys who ate it seemed to enjoy it. The best part to me was the burnt ends. I had a fun time doing it, and everything timed perfectly.
Well, thanks for looking! See ya next cook.
 
Good looking cook! That's what I do with my leftover Q when I have some. Take it to work and let the guys in the warehouse and boss people enjoy! I'm not above brown nosing like that!
 
All food looks beautiful! What about sliced flat? Turn it great as the rest? I would like to know Which cooking T do you use for brisket, if w/water or w/o, andtotal cooking time for brisket
 
You must log in or register to reply here.

 

Back
Top