I am being defeated by little bork putts. And I wanna tackle BRISKETS?? Actually, the larger of the 2 pulled OK, seemed a bit tougher than I thought it would. The little one was marinated overnight in Valentina's Chili sauce and honey. Can't taste the difference. But it doesn't pull. So I'll cut that mutha up and eat it. Tastes good. As outlined in my cry for help in another section, the butts are 3 and 3.5 pounds, my smoker was at, generally speaking, 230--lowest I saw was about 200, climbed to 270 briefly. Butts were in for nearly 7 hours, then in a 300* oven for about 45 minutes. They shoulda been mush. Oh well. Pizza was good, but the smoke flavoring was...well, odd. I got used to it.
DW went to Anthem outlets--they're running out of stores, she said. Big Dogs is leaving, so she got a bunch of cheep stuff, including this barbeque shirt. Yay.
Rubbed taters w/smooshed garlic and oil before wrapping. It works.
Forgot to take pizza picture before the attack.
Next time I cook pork butts, I'm planning on 14 hours of 230. If I get done early, so be it!
G'nite, all. Have a good day tmrro.
dk
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