Independence Day BBQ

Discussion in 'General Discussion' started by hickorybutt, Jul 3, 2014.

  1. hickorybutt

    hickorybutt Smoking Fanatic

    Brisket is on -- 12:05 a.m.; July 4, 2014

    Pork shoulders will join the brisket about 5:30 a.m.

    Supper will be served at 5:00 p.m. for a family pool party - about 15 to 20 guests.


     
  2. jax04

    jax04 Smoke Blower

    Happy 4th! My pork when on at just after 4am this morning!

    I gotta man my grill all day though. Lol.

    Labor of love!

    Brisket looks delicious! I've been scared to try one of those. Haha

    Sent from my DROID RAZR HD using Tapatalk
     
  3. hickorybutt

    hickorybutt Smoking Fanatic

    Thanks JAX. Hope everything turns out good. Let us know how the pork comes along.

    Brisket is cruising - just over 5 hours.

    I went ahead and put the pork shoulders on about 15 minutes ahead of schedule.

    Just watching a fire all night... Truly is a labor of love.
     
    domerskee likes this.
  4. jax04

    jax04 Smoke Blower

    That looks so damn good!!!!

    Making me hungry! Haha



    Sent from my DROID RAZR HD using Tapatalk
     
  5. hickorybutt

    hickorybutt Smoking Fanatic

    Brisket was just wrapped in butcher paper 7.5 hours in...


     
  6. jax04

    jax04 Smoke Blower

    Updates!!

    Sent from my DROID RAZR HD using Tapatalk
     
  7. jax04

    jax04 Smoke Blower

    Looks awesome! Guess we replied at same time lol.

    Sent from my DROID RAZR HD using Tapatalk
     
  8. Prepping stuffed Cornish hens, potatoes and corn in the smoker for dinner; doing brats and burger on the grill for lunch.  Playing with pellets in the MES
     
  9. hickorybutt

    hickorybutt Smoking Fanatic

    Sounds good.
     
  10. hickorybutt

    hickorybutt Smoking Fanatic

    Well my brisket finished about 10 minutes ago. I'm kind of worried because it is still 5 hours until serving time. I'm holding it wrapped in butcher paper and a towel in the oven at 170 degrees, sort of a " warming box". My only concern is that it will get soggy/mushy from sitting for so long. I really try to avoid the "pot roast" style brisket. I'm comfortable holding meat for 2-3 hours, but I've never gone 5. We'll see!

    Pork shoulders are around 170 degrees and are about to be wrapped.
     
  11. jbseamus83

    jbseamus83 Newbie

    Looks great Hickorybutt.  My brisket went on at 4:30 am.  Got some pork loin going on this afternoon.  Keep us updated.  What size brisket did you use?
     
  12. hickorybutt

    hickorybutt Smoking Fanatic

    That's great - hope it turns out well.

    I'm doing a 13 pound packer. Probably trimmed down to 12. I finished really early on this one. The last 12 pounder I did took 16 hours. This one finished in 12 hours. So I'm having to hold it in the oven until supper time. We'll see how it turns out z
     
  13. hickorybutt

    hickorybutt Smoking Fanatic

    Everything turned out well.

    As I suspected, the brisket was overdone. Since it sat in the cooler wrapped for 5 hours, it fell apart when I tried to slice it. But I would rather have over-cooked/fall-apart brisket than underdone brisket! Still had excellent flavor and was melt in your mouth.

    And as always, the pork was good.

    Hope y'all had a good 4th as well.
     

Share This Page