Smoke-a-Thon V: It Begins

cropped

Everything smells like meat.

Behold: two 11-pound packer-cut beef briskets, destined for the smoker.

meat

They got a quick and dirty rubdown with salt, pepper, garlic and ground pasilla.

rubbed

After three hours on the smoker:

2 hours

Puff puff puff.

puff puff

After 5 hours:

5 hours

After 7:

7 hours

And a scant 9 hours later, we had brisket!

bark

Behold the pink smokey goodness.

smoke ring

This is about as far as Brian got slicing it before it became so tender it just started pulling part.

sliced

Tomorrow, we feed the masses. Well, 25 people, anyway.

5 thoughts on “Smoke-a-Thon V: It Begins

  1. Every year I anxiously await photographs of the Memorial Day Smoke-a-Thon, so I can stuff myself vicariously through you.

    Okay, we had a pretty awesome cookout here, but your pictures and menu are always sooooooooooo good.

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