Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Meat-a-palooza weekend

The chickens are the first ones done. They look nicely smoked. Time to prepare the rest of the supper menu.



Then The pork is complete. The combination of the smoke, and the mop sauce on the spice rub gives a dark look. Beneath that bark is juicy smoked pork goodness.



The pork is pulled/chopped.



Dinner is served while the brisket continues




12 hours after it began the brisket has reached 188 degrees F. This was a really thick and fatty brisket (all the better) and the amount of juice it let loose when I cut into it was amazing. The groove around the cutting board didn�t hold it all. We captured this flavor in a quart jar to be used when the meat is reheated.

I cut it into meal sized chunks that (once cooled) can be vacuum sealed and frozen. The brisket can be reheated right in the sealer bags and sliced once warmed. I will divide the juice and freeze it as well to serve with the meat. This might be my best one yet. Its been a long day and I smell like a piece of smoked meat. I need a shower.





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