First, I cannot convey the awe and appreciation that I have for the talent and knowledge that is assembled and openly shared through this forum. If it were a fee based service, it would be cheap at any price.
Monday evening I cooked for a meeting I hosted on Tuesday. I cooked the "over & under" special with utopian results. This was two 8 lb. rubbed butts over the top of an 8 lb. wet rubbed brisket.
I put the butts on at 3pm (along with a pan of Kevin's baked beans). At 6pm, took the beans out, put the brisket on. Took the meat out at 6am when the butts hit 188. Wrapped all in foil, into a heavy foam cooler, and off to the office.
Well, to say the least everyone was stunned. First, they didn't know I could cook. Second, they didn't know pulled pork and brisket could be that good.
I've only cooked brisket twice, both times as "over and under" and the results were fantastic. I've never really been exposed to smoked brisket, as the deep South is primarily pork only. But, I have developed a real appreciation for it, at least cooked WSM style.
You guys are the best. I love you man.....!!
Monday evening I cooked for a meeting I hosted on Tuesday. I cooked the "over & under" special with utopian results. This was two 8 lb. rubbed butts over the top of an 8 lb. wet rubbed brisket.
I put the butts on at 3pm (along with a pan of Kevin's baked beans). At 6pm, took the beans out, put the brisket on. Took the meat out at 6am when the butts hit 188. Wrapped all in foil, into a heavy foam cooler, and off to the office.
Well, to say the least everyone was stunned. First, they didn't know I could cook. Second, they didn't know pulled pork and brisket could be that good.
I've only cooked brisket twice, both times as "over and under" and the results were fantastic. I've never really been exposed to smoked brisket, as the deep South is primarily pork only. But, I have developed a real appreciation for it, at least cooked WSM style.
You guys are the best. I love you man.....!!