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

classicrockgriller · February 11, 2011, 03:55:38 PM

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 · February 11, 2011, 04:17:42 PM

what time is dinner going to be?

TestRocket · February 11, 2011, 04:51:24 PM

Oh the flavors!

Looking good to me! ;D

Smokin Soon · 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?

classicrockgriller · February 11, 2011, 04:58:42 PM

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 · February 11, 2011, 05:00:49 PM

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 · February 11, 2011, 05:32:15 PM

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 · February 11, 2011, 05:41:17 PM

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

You coming this way?

KyNola · 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?

ArnieM · 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.

classicrockgriller · February 11, 2011, 06:25:10 PM

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 · February 11, 2011, 06:31:28 PM

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 · February 11, 2011, 06:51:56 PM

DANG CRG!!!!!...it looks like you're gonna feed an entire army platoon :o

wyoduke · February 11, 2011, 07:09:53 PM

Now what a great day at your house ;D

DTAggie · February 11, 2011, 07:46:24 PM

I was inviting myself over for dinner

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

beefmann