staying at the mother-in-laws while our house is being built. Having her family reunion tomorrow so she asked if i could smoke up some meat. went to cash & carry and bought a 16 lb brisket and two 6 lb pork butts. threw together a rub- basically sea salt, black pepper, garlic powder, celery seed, some jamaica me crazy seasoned black pepper and some brown sugar. cut the brisket into 1/3rds- i don't finish them on the smoker (will go into the process later) and coated them with deli mustard before applying the rub. Rubbed the butts and then put a liberal amount of paprika on them ( i like the color it gives). threw some briquettes in the offset smoker box and realized i didn't have any lighter fluid to start them....luckily for some reason i had some 180 proof moonshine sitting around so i used that to start the fire
will keep them on the Q on inderect heat at about 300 degrees for about 6 hours before my next step. had a buddy of mine give me some cherry wood that i threw on there for the smoke (peeleed the bark so not to give it an acrid taste) started them about 3 this afternoon...will add briquettes and wood to keep the temp up. here is the first pic. brisket sections in the back and butts on the front right. will keep you updated. will be cooking the 4 chickens tomorrow about an hour before we eat. will cut them up and soak the pieces in a brine of sea salt and some johnny's chicken seasoning for about an hour before i cook them also using the cherry wood
