Brisket-Butt-Ribs-Sausage-Pork Chops and .............

Started by classicrockgriller, February 11, 2011, 03:55:38 PM

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classicrockgriller

Been a while since I've used the Bradley for something other than Sausage.

Started with a 11lb Brisket and took the point off to be used later.



Injected it with Woody's Cooking Sauce with my new injector.



Slathered the brisket with some of the sauce and coated with John Henry's Pecan Rub.



Ready for the smoker.



De-frosted a 11 lb Butt from the Butt vault.



Using the Cajun Cowboy Rub from wyodude. Thanks again.



Injected it with Cajun Injectors "Creole Garlic"



Played some "Tick Tack Toe" with a knife on both sides.





Ready for the Smoker



More later ...........


beefmann


TestRocket


Smokin Soon

QuotePlayed some "Tick Tack Toe" with a knife on both sides.


That's a new one for me, what does it do?

classicrockgriller

Rib Rack #1 Billy Bob Que "Memphis Rib Rub" .... Thanks SouthernSmokes



Rib Rack #2 "Bama Black Powder" & "Bama Red Powder"... Thanks Gus



The gunpowder had a name, but the red stuff didn't so I gave them both new names. ;D



Some split sausage



With with 2/1 Pecan/Hickory 6 hours of smoke cabinet temp of 235*



Some pics a couple hours into the smoke.






classicrockgriller

Quote from: Smokin Soon on February 11, 2011, 04:56:42 PM
QuotePlayed some "Tick Tack Toe" with a knife on both sides.


That's a new one for me, what does it do?

On the fat cap side, it helps the seasonging down in the meat some.

Plus you don't have to erase the board when the tictacktoe is over. ;D

DTAggie

Was wondering when you were going to show the Bradley some love again.  I will be there about 6:00 PM tomorrow.  Need anything?

classicrockgriller

Been using the Bradley, but mainly for sausage here lately.

You coming this way?

KyNola

Nice looking load of meat Sonny.  You gonna stay up all night and babysit that brisket and butt?

ArnieM

Looks good Sonny.  As usual, lots of 'stuff'.  Glad to hear you're back in the Bradley again.
-- Arnie

Where there's smoke, there's food.

classicrockgriller

Quote from: KyNola on February 11, 2011, 06:16:38 PM
Nice looking load of meat Sonny.  You gonna stay up all night and babysit that brisket and butt?

Probably ;D

Quote from: ArnieM on February 11, 2011, 06:17:17 PM
Looks good Sonny.  As usual, lots of 'stuff'.  Glad to hear you're back in the Bradley again.

Good to see you out and about.

classicrockgriller

Sausage is done.



Since that left some empty space, I had to fill it up.





George's Old Time Seasoning



Williams Rib Tickler



Gonna add two hours of smoke and take the chops off and finish on the SRG.

muebe

DANG CRG!!!!!...it looks like you're gonna feed an entire army platoon :o
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

wyoduke

1 OBS
1 BRINKMAN
1 ROYAL JOKE
1 Smoke Daddy
1 Brinkman smoker grill
1 Green Mountain Grill

DTAggie