Tribute to Tony R


 
OK you got me there no earthquakes.... I'm sitting by a nice fire watching Barrett Jackson with my honey, she like's the smoky smell of me!
Trusty Maverick on duty. I'll check on Cheech in the morning.....have fun buddy!
 
OK here is what it looked like for the 5:30 am flip...
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Then the Brisket hit 183* at around 9am so pulled it, let it set, wrap and in cooler.
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Just used that slicer I bought for the bacon.....it worked great on the brisket. The "Wet Rub" has a lip tingling spicy bite to it. I would back the Cayenne back a notch. Other than that I think it's my best one to date. The Butt is being stubborn and is at 178 as I post.
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Great looking plate Al! The bbq is done when it's done right? I also have pork butt on since 10 pm last night. I'm at 185 now and getting closer.:)
Scott
 
Pulled Pork is ready.......
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And topped with Miss Piggy Yeller Sauce
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This butt cooked different from any other I did it stuck at 183* for ever so I went out and forked it like you'all say's to do.....it went in like butter so I pulled it and let it rest.
I never stop learning from this group.
And Tony Buddy..... thanks for throwing me out it the cold to do this smoke!
I'm tired so the Cornell Chicken has to wait to tomorrow!
Thanks for playing along everyone...... Al:wsm:
 
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