Joel prepping his Mac & Cheese for supper. This stuff was amazing. It has smoked Cabot's extremely sharp cheddar, smoke Havarti, smoked Gouda and some leftover shredded cheese from Cricket's quiche making extravaganza the week before. It was quite cheezy.
Into the smoker for a couple hours.
Took the point out and cubed for burnt ends.
Sauced and ready to smoke some more. The Salt Lick rub I used was quite peppery so I used Countryside BBQ sauce from Iowa it's a real sweet BBQ sauce.
Joel showing off his clean bone. Yup, it's time to pull the pork.
Pouring the juices back in. The pork came out perfect.
We had some plant based foods as well. Julie's fruit salad. You can see the bottle of Countryside to the right.
Mom's Antipasto salad.
Back to the meat. Don's brisket is ready.
Came out great.
Burnt ends are ready. Those came out really good. First time I ever made them.
Chow time. Smokinn00blet getting some slaw. I don't know why his wife is looking at me like that.
Everyone left Sunday morning. By lunchtime we were back to where we started.
That's all I got. See ya next year. Thanks for tuning in.