Tacoma World/Pitfaced BBQ Meat Massage Cook-Off! Voting Now Open!

That is green stuff, ain’t got no time for that!

Come on up. My neighbor will benefit for sure. I’m probably trying to do too much. Have no idea how I’m going to do this.

Working on it.

 

Just trimmed and rubbed the brisket. For select, this one isn’t too bad. Pretty uniform in shape, nice point on it. Plenty of meat for burnt ends.

 

Leave at 6, you’ll be here just in time.

 

Got it for Facebook, too! The bird looks mighty fine. Love me some crispy skin, too.

Sounds like one hell of a spread! Lollipops are super appealing to the eyes. Solid strategy since that's what folks will be "eating" with for the voting .

 

Don't think he ended up needing it! Those in the know recognize the good crispy skin .

 

Looks good, and similar to what I just put on.

 

That was the pic just after I put it on. It looked good after the two hour rest in the fridge.

Ribs and brisket today, chicken and rings tomorrow as they only take two hours or so. Unless the smoker is still humming along, then I may do the chicken today.

 

I hope it all turns out well. Hoping for a nice combo plate shot for the entry!!

 

I love what's happening today!

 

Will have prepped pics tonight and smoker pics tomorrow. Everything is gathered. Changed my mind a thousand times on sides

 

I'm throwing some wings in the smoker tomorrow (finish on the Weber). Maybe a mini-fatty or something, too?

I'll sell the pictures to @Kanyon71 for submission since he doesn't get to cook this weekend .

Seriously, though, sorry about the wife being sick. That's rough. I hope she feels better! The house goes to hell, here, when the wife is down and out. If you get anything cooked during the voting phase I'll add it to the poll. Might miss out on a few days of voting, but at least you'll be in the running!

 

Brisket may not be comp worthy. This wind is kicking my ass, as well as the smokers. Temp was stalled at 151 for an hour, pulled it, put it in a pan, repositioned the probe to a thicker part of the flat. Temp now reading 140..
Minimal bark, but it sure smells good. Anyone for oven roasted brisket??? Lol. I had six hours of smoke on it, we shall see.

On another note, the ribs are looking outstanding. I’m not wrapping them, they are staying on the smoke the entire time. Looking for a thick bark in them.

 

Hey now, I was doing walker pops!!!


Looking good.

 

Appreciated. I didn't even make it to Costco today. Been here making sure she's taken care of. I pulled some country ribs out of the freezer going to try and make them tomorrow. Going to head out to the garage in a while to throw the thermal blanket on the smoker, not sure if I will get to use it tomorrow, it's cold and snowing now and is going to snow all night.

 

Prepping food and had a failure... But I'm adapting on the fly. Same basic idea as at first, but gonna try and do something new... Pic coming later.

 

Like I said, no bark, but man it’s tender and smells good.

Rest, then put up for tomorrow. All, well some, of that juice will be used to make the sauce for burnt ends..

 

I’m going to separate the point and flat, cube the point for tomorrow, and slice some of the flat for tonight!!

 

@WBF610 , sneak peak of what was once a delusion of grandeur. But it'll still work.

Last second fubar turned into a new plan...



Tipping the scales a bit