Smoked Beef Brisket

I smoked this brisket back in May. Over 10 pounds of certified Angus BEEF! It was more like a braised brisket as opposed to a traditional Texas style BBQ brisket, due to the pan of beer/apple juice/onions/jalepenos/bay leaves/etc... steaming underneath the meat. then I decided to just dunk it right into the pan for the last 5 hours or so. Total cook time was 19 hours. It was so tender it nearly fell apart when I transferred it to the cutting board. Sorry no pics of the finished product, after 19 hours I was a bit tired.

BBQ Spare Ribs

Cooked for 7 hours. Smoked with hickory and applewood. Rasberry glazed and sauce served on the side.

Smoked Pork Shoulder

Pitmasters call them "butts". Despite the name, this cut of meat comes from the upper shoulder portion of the pig, considered the "butt end" of the shoulder. Dry rub applied, slathered with yellow mustard, and into the smoker at 230 degrees for 16 hours. Flavored with a combination of hickory and applewood smoke. When done, it was so tender and juicy it practically fell apart while being transferred to the cutting board.