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Do they make a hickory infused patch? Cuz I can't stop smokin'!

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chamookman:
Makin' Me HUNGRY JDub - sounds really good ! Bob

JW_Halverson:
Pulled the pork this morning (keep your comments to yourself, this is a family forum).  The bark penetrated a full 3/4 of an inch into the meat.  I carefully separated the fat from the meat and left it at that.  It was terribly tender and I didn't wanna turn it to mush.  I will reheat the pulled pork just before serving, along with some buns toasted on the grill, and all the usual stuff found at a picnic. 

The smoked corned beef is going to be sliced thin and served cold along with a selection of cheeses, crackers, pickles, and olives.

What's more satisfying than a good meal, good conversation, and good company?  I guess that is why Saturday night at the Tennessee Classic feeds souls as much as bellies.  Wish you were all able to be here tonite.  Thanks everyone for making this such a good community to be a part of. 

Hillbilly:
JW, you sound like me-there's blue smoke rollin' here every weekend. Got some beef ribs and stuff on this afternoon. Those corned brisket flats smoked are then pastrami, great stuff.

JW_Halverson:

--- Quote from: Hillbilly on July 27, 2014, 03:17:57 pm ---JW, you sound like me-there's blue smoke rollin' here every weekend. Got some beef ribs and stuff on this afternoon. Those corned brisket flats smoked are then pastrami, great stuff.

--- End quote ---

Are you using cracked pepper and coriander on your smoked corned brisket?  Rollin' blue smoke!

autologus:
Mmmm, bark.  JW you can just pack that bark up and send it to me that is the best part, I will just about fight someone for the bark.

Grady

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