We are getting ready for our Annual July 3rd party tonight. This party usually consist of those friends that live in Johnson County that can't shoot off fireworks. Usually a low key hamburger & hot dog event. But I haven't had much time to smoke this year. So I'm smoking two Boston Butts and Two Briskets. The Boston Butts just went on at 3:45 am. Hoping for about 12-13 hours. Here they are before they go on.
Sunrise is breaking what a beautiful one....smoke is going full tilt.... It's going to be a beautiful day. We just broke the record low temp for the day of 53 degrees... Love this weather....
Nice. Make sure you get a nap in before the party tonight. Not being able to shoot fireworks is Un-American.
I'll shoot a few tonight, tomorrow night will be my night. Tonights all about the food for me (and Beer)
The two butts have rubs (one has the Three Little Pigs and the other has Applewood BBQ Rub) both are sweeter rubs. The brisket has my Uncle's Marinade on it. All are injected with Apple Juice. I'm using Mulberry wood, since I've got a abundance of it and its very comparable to Apple. Light enough not to overwhelm the meat. It sure smells good.
Chevy-Good job on the smoking. Your guests will really appreciate the extra effort of the early hour start time. p.s. if I bring some fireworks, can I have a plateful or two?
They look delicious. You have a nice smoker set up also... I think you know what your doing. What time should we be over tonight?
Bring them on.... I'm sure some of my will have 1/4 or 1/2 sticks. I don't know they are but they will rock this neighbor hood...
Food should be served 6-7.... Brisket is almost done. It will get foiled & blankets then out in a cooler.... Thanks, I'm still learning. And it's something I enjoy....
No problem, the one thing I found with rubs. Rub it with yellow mustard first. It'll help keep the rub on. The mustard will fade away during the cooking process. If you want the marinade recipe let me know....
Nothing wrong with burgers and dogs, but I love that you're going with the serious BBQ. Looks awesome!
Brisket came off just a bit ago. They are resting. The one butt will be ready here soon... The other is taking a bit longer....
Nice hunks of meat there +1 on the mustard, always do the brisket that way with a homemade rub, and an apple cider vinegar/beer mopping during the cooking process.
