Tony C.
TVWBB Wizard
ok, maybe the 2nd best
last night i picked up two 7 pound butts and on a whim at wally world today i got a 10# packer. will be my 1st BoB cook. i can't wait. i just rubbed the brisket with wooster sauce and sprinkled with a 50/50 turbinado and dizzy pig cow lick. i didn't trim any fat off the fat cap side, just dug out some of the fat seperating the point and flat. since i go with an empty pan with my pitminder, i'll put it fat side down and let the pork goodness drip all over the top...
also doing beans and ABT's tomorrow, i can't wait to munch. since today is actually my birthday and my dad is taking us out to dinner, i probably won't get everything on until 9-10pm. hopefully it will be enough time for a 4:30-5pm dinner. i generally want at least a 2 hour foil rest. i guess if things aren't moving along in time i'll have to foil after the plateau


last night i picked up two 7 pound butts and on a whim at wally world today i got a 10# packer. will be my 1st BoB cook. i can't wait. i just rubbed the brisket with wooster sauce and sprinkled with a 50/50 turbinado and dizzy pig cow lick. i didn't trim any fat off the fat cap side, just dug out some of the fat seperating the point and flat. since i go with an empty pan with my pitminder, i'll put it fat side down and let the pork goodness drip all over the top...
also doing beans and ABT's tomorrow, i can't wait to munch. since today is actually my birthday and my dad is taking us out to dinner, i probably won't get everything on until 9-10pm. hopefully it will be enough time for a 4:30-5pm dinner. i generally want at least a 2 hour foil rest. i guess if things aren't moving along in time i'll have to foil after the plateau