This has to be one of the longest and most tormenting days of cooking I have ever had. It actually started Last night with the brisket.The point and flat were seperated and then injected. THen it was time for the slathering.
Then it was time for some Big Butz Cow Pow seasoning/rub to go on.
With the first smoker cruising just under 250, the brisket went on. An hour later I started working on the Pork Butt. I pealed back the fat cap on both sides and then injected it.
Then it was slathered up under the cap and rub applied. Next came the rest to be slathered and rubbed.
At 1am the Pork joined the Brisket.
I stayed up until 2am to make sure that the smoker was cruising away nicely. Time for a nap! I slept until 5am then it was time to get up and check the smoker and work on the ribs. And that is when I saw that it was storming. The rain was dumping off of my awning and down the back of the smoker. While I was working on protecting the smoker from the rain, I got some coals lit for other one. Unfortunately, when I was working on this one the rain proceeded to dump in on the open smoker and get the coals a little wet. Once the coals were finally dumped in and the EZup was repositioned to protect the smokers, I got to work on the ribs. There was cutting and then the slather and salt dusting.
The ribs went on at around 7am. The rain continued to poor but, the smokers were finally staying mainly dry. Then it happened at 8am, the brisket was already up to temp! This was not good. It had cooked way too fast but, it was because I had seperated it. I'm not sure why I did this to begin with but, I know for sure that I will not be doing this again in the future. The brisket was wrapped up in foil and then wrapped in towels to be held until the time was right. Next it was time to get the chicken going. I got it trimmed up and then soaking in a brine. About this time the rain had died down but, the wind came up! To the point the awning was ripping out of the ground and had to be taken down. At 10am the chicken got hit with some Big Butz Chicken Dust and went onto the same smoker that the ribs were on but, the ribs were already done! So they too had to be pulled off, wrapped, and towelled. At 11 am the point was cut up into burnt ends and placed in a tin tray along with some sauce and juice then covered and put back on the smoker. The flat of the brisket had sauce added to it, was wrapped up again and placed on the smoker also. Just before noon, the ribs were glazed and put back on the smoker and the chicken was taken off.
We did the chicken 3 different ways to find out which would be the best. The Sauced ones looked the best so they went into the box but, the ones down the middle had the best skin. All of them though tasted absolutely awesome.
Then it was time for the ribs to come off and get boxed up.
Next it was pulled pork!
Next was the brisket.
Then the feed was on!
The crowd loved it all. The flat of the brisket was absolutely ruined and the ribs were a bit on the dark side but the flavor still rocked. There was a fight over the burnt ends. The pork was like butter. The chicken had fantastic taste. All and all, I was pretty satisfied with the practice cook. I learned my mistake with the brisket and I survived weather straight from hell and managed to still get all the boxes done on time and ready for turn in. This practice was well worth it and the crowd appreciated the feast.