And they end up delicious. Thought I'd share this weekend's cook. My daughter's birthday/HS graduation party Saturday. She's a July 4th baby. I cooked for 50 people. Started at 3am with a 14 lb turkey and a 14 lb brisket in the PBC and a 10lb Boston butt on a Weber kettle using using the snake method. Put some pecan and cherry chips in the PBC, used Hickory chunks for the pork. For the turkey, I used Steven Reichlen's Jakes's Boss BBQ rub and cranberry BBQ sauce. I brined the pork shoulder using Alton Brown's brine recipe. I used a KC style rub on the pork and brisket and made a N. Caroline vinegar sauce for the pork and a KC style sweet & smoky sauce for the brisket. Exhausting but a whole lot of fun.
Firing up...
Turkey & brisket in the PBC. Pulled turkey after about 4.5 hours and 165, wrapped the brisket and cooked to 200.
Pork shoulder on the Weber
Sliced and pulled turkey. People went bananas over this...
The burnt ends finishing up. The end of the flat burned a little crispy. So I trimmed it off and threw it and all the scraps on the cutting board in with the cubed burnt ends so they'd absorb the sauce and soften up. Worked perfectly. There was nothing left