Two briskets with Billy Bones Beefmaster
Pork butt with my homemade rub
Raw Czech sausage
Finished regular fatty, cooked to 147
Finished Czech sausage cooked to 147
Rubbed ribs ready for the smoker - can't believe I forgot the finished pics as they were beautiful
Smoked bologna - many folks do it more fancy but I like just plain ole smoked bologna
A finished brisket for a friend
The finished butt
My plate - leftover twice baked potato and some great pulled pork
Our brisket, it was excellent
All in all, a great day at the pit, with only a couple of adventures
How do you keep your camera clean?
ReplyDeletethem's some good lookin' groceries right there ~ nice job.
ReplyDeletea great day on the pit...well done, and great photos. I just found your site, but love it. I will be back
ReplyDeleteDang, Big Dude, when you Q, your REALLY Q! Awesome spread. Hope to hear more about that czech sausage, is it one you make?
ReplyDeleteChris - I mix the sausage and smoke it. I may get a stuffer some day. I get unspiced ground pork from a local grocer who makes their own breakfast sausage and I get the spices from a Czech meat market in East Texas. It's different and very good - the three local butchers said it was the best they ever ate. I'm going to try beef and a beef pork blend next time.
ReplyDelete