Here's the final update for today.
Brisket and shoulders at 170'ish, pulled and foiled. Points cut into chunks with rub and back into the smoker. Thanks for the tip, Rich - I'll sauce and finish those tomorrow.
wheeww! long frick'en day!
The spatchcock on the brisket worked pretty slick, one clean swipe and they were separated.
Yard Birds coming tomorrow!
Brisket and shoulders at 170'ish, pulled and foiled. Points cut into chunks with rub and back into the smoker. Thanks for the tip, Rich - I'll sauce and finish those tomorrow.
wheeww! long frick'en day!
The spatchcock on the brisket worked pretty slick, one clean swipe and they were separated.
Yard Birds coming tomorrow!
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