Brisket on the smoker once again

This one looks fat because it's stuffed with onions, red bell pepper, and garlic:

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Hummingbirds everywhere, we haven't seen them like this for a while. One bumped into one of the picture windows on the house. Stunned him. Ann tended to him, and he's okay now:

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A couple of small slices off the brisket to make sure all is well:

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All is well, very tender, pulled it off to rest. Should have a serious smoke ring on this one. Will do nicely with some Louisiana strawberries and whipped cream this evening. Thanks for looking.

The brisket looks amazing dude and glad the hummer is ok. Tried several times to take their picture but they so fast not sure if I got em. Brisket has been pricey and not on sale so I resorted into a sack of chicken legs I had marinating since yesterday morning. Just pulling them off the grill now and hopefully will get some pics up tomorrow. No matter how hard I try ya always manage to one up me.:biggrin

I bet that was tasty. Looks like today was everyone's BBQ day. I slapped some ribs on the pit from a pig I shot this winter and made a cornbread stuffing from the liver and ground belly from the same pig to go with it.Attachment 201567

looks great guys....

Man that stuff looks good. Gonna have to fire the Masterbuilt up.

Saute86, looks like you have some serious seasoning on that smoker like mine. Those ribs look good.

Good job Randy.:ThumbsUp Man I have eaten enough pulled pork, brisket and ribs this past weekend to hold me for a while. Those Masterbuilt smokers are the bomb! I'm thinking I need one. That's from a guy who never grills. LOL

Thanks Danny, those Masterbuilt smokers would most likely would work good for you and many others. I'm sure you would enjoy it from what I've read about them. Set in my ways here - I like playing with fire :).

Tracker that smoker has never been cleaned except for the firebox. Hey Guys I never bought a Master built because I like to build a fire and use split logs. I always felt that the computerized smokers was cheating. I am not knocking a Master built or bashing anyone who uses one. I just like the satisfaction of doing it old school and using a smoker that is a living and breathing machine. I use a Lyfe Tyme 20in x 48 in pipe smoker with a separate 20 x 20 fire box.

You guys are killing me.

Randy I saw your post and was reading the comments and got the sudden urge for something smoked and something pork. I had a fresh picnic ham (front shoulder) in the fridge that needed some help. Got the Masterbilt going while I seasoned the ham. I gave it a good healthy massage with some stuff I had laying around. I put in on and I'm waiting for the finish product.
"gene"

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Nice Gene! Can't wait to see the finished product - please post. I also noticed a couple of red tomatoes ready next to that smoker, tell me you're going to slice those up as well. Can't wait for mine - very soon.

Randy the tomatoes are some roma tomatoes I grew over winter in the greenhouse. My garden tomatoes are just starting to turn and I will pick my first one today.

The picnic finished late so we will eat it today but I did take a sample. From what I tasted, it will make some great pulled pork.

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Attachment 201965Two pork butts and one beef brisket.I rubbed one with mustard and the put the dry rub on,came out tasty.

Randy here are the first tomatoes of the season. The large ones are Goliath "Pio", the roma's are Johnny's Granadero, and the little ones are German Lunchbox. Those little ones are very sweet and delicious.
"gene"

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Nice looking food everyone . PPG nice tomatoes , be almost another month here before we have ripe ones!!

Nice tomatoes Gene. That greenhouse helps for sure when you want a head start especially one like yours. The weather spooked me, so I got a late start. Those little one's of yours I could eat like candy. I've been talking to the cucumber plants regular urging them along. I could go for a big bowl of garden fresh sliced cucumbers, tomatoes, onions, and cilantro with some sweet vinegar right now.

That picnic did finish up nicely, good job! Thanks for posting.

This is a pork crown roast I smoked for Thanksgiving last year. I smoked it on my Big Green Egg. It was fabulous.

Great looking food everyone. Ya'll flung a craving on me, as Jerry Clowers used to say. I think I will smoke a chicken and pork loin for supper tomorrow night.