Got a 15# packer brisket
And a rack of St Louie ribs....
All trimmed up and rubbed down with some black and white ready to go. Figure a 2:30am start time for the brisket and 12:00pm start time for the ribs. All should be rested and ready to slice around 4 or 5pm Tuesday. Will try and take some smoker pix but its gonna be awful dark lmao. Been awhile since I sparked up the smoker but after my Franklin's BBQ trip I feel obligated to show myself I can still kick ass and take names on my smokemaster smoker! 30$ for the brisket and another 10$ for the ribs....no lines...and 10 kegs on tap = I win lol.
Probably throw some fresh gulf shrimp and beef fajitas on the firebox coals for dinner tonight since the post oak will already be burning
Happy meatgasam Monday!
Mikes