Shortly after buying my WSM in December I announced to my friends that I would be holding a Texas BBQ for the Superbowl. I really had no idea what I was doing but thanks to the advice of some members on here and of course this website I felt prepared.
I did the two butts as an overnight Thursday night. Two racks of spares on Friday evening and another two Saturday afternoon (tried a different rub) and then the monster brisket as an overnight Saturday. I was planning on putting it on at midnight but I'm glad I backed it up to 10pm as it took until 4:30 the next afternoon to get to 190.
I got rave reviews by the 20 or so people who came over including a couple from Texas. Some people requested doggie bags of their favorites. Also got a nice compliment from a little cutie who said she likes a man who can cook.
Anyway here are some of the pics:
Superbowl Cook 2006
I did the two butts as an overnight Thursday night. Two racks of spares on Friday evening and another two Saturday afternoon (tried a different rub) and then the monster brisket as an overnight Saturday. I was planning on putting it on at midnight but I'm glad I backed it up to 10pm as it took until 4:30 the next afternoon to get to 190.
I got rave reviews by the 20 or so people who came over including a couple from Texas. Some people requested doggie bags of their favorites. Also got a nice compliment from a little cutie who said she likes a man who can cook.
Anyway here are some of the pics:
Superbowl Cook 2006