Rckcrwlr's Great BBQ Smoke Out...

[Rckcrwlr]

On my phone right now but under sauces try my BBQ sauce it works very well on pulled pork

BullDog???

[Tenpoint5]

Yep here it is

1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (Sub with Soy Sauce)
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon cayenne pepper (or more depending on taste)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon liquid smoke


Combine and simmer until mixture is smooth (5 to 10 minutes)

[Rckcrwlr]

Stopped at the butcher today...

These briskets must have come from a Dinosaur...

23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???



And BTW, I need to figure in a couple hours for the ABTs

[Rckcrwlr]

Beans are made...and cooling.

Just used Bush's as the base.  Added some brisket chunks and smoked for 2 hours with Mesquite.  Dusted some rub on them afterward. 

Before serving I am going to fold in some of my Texas Brisket Sauce.

Before:


After:



Of Course Quality Control

[Rckcrwlr]

Next was getting the Butts ready.  I'm doing these early due to time.  I have found that Pulled Pork reheats better than Brisket.

[Rckcrwlr]

23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???

Any input on this???

[Rckcrwlr]

ABT's ready for Saturday...

[Tenpoint5]

23 lbs of good old American Brisket

So my question to all of you, I am preparing these for Saturday...Should I cut them in half and smoke four 6# or smoke two 6# in two shifts???

Any input on this???

Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom

[Rckcrwlr]

Leave them whole after trimming. Then camel hump them into your racks. They will shrink down . Rotate front to back and top to bottom

Should I figure the same timing of about 1.25 hours per pound?

[Rckcrwlr]

So I figured about a 1.25 hours per pound for these Briskets...

I am hovering at about 185 degrees right now.  Going to have to FTC for longer than I wanted to. 

Guest are coming at 4pm.  Should I keep it for the 7 hours or should I FTC for 5 and then do something with them until 3pm?

Not sure why these took less time.