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Party for my daughters birthday today. Shes 4 now.

16lb brisket and (2) 8lb butts



Moinks are made and waiting



Butts are pulled and in the cambro. Took 12.5 hours at 250. Brisket needs a little bit yet. Going to pull it soon and cut off the point for some burnt ends. Just lit the other keg for the moinks





Also having 7 layer salad, mac n cheese, baked beans, cole slaw, and fruit salad.

Everything came out great. My burnt ends could have used more time in the keg but I only had 2 hours. They were still good though. Got one butt left but that was by design. Brisket is gone.

Brisket done



Sliced brisket, burnt ends, pulled pork, moinks



Mac n cheese and beans



Fun was had by all.

Great looking 'cue Vindii, I know from personal experience how much work it is to put together a cook like this. Good call on the spare pork!

You do any competition BBQ?

It all looks fantastic, thanks for sharing the pic's. And happy birthday to your daughter!

Looks great! I hope she liked it.

Looks delicious!

Superb.

Phil

Wunderdave wrote:
You do any competition BBQ?

Thanks for the comment everyone.

I haven't done any competition cooking yet but I went to a couple last year to watch and I'm thinking about entering a couple this coming summer. I still need some practice though. I think it will be fun though.

smell of bbq in the middle of winter is fantastic

Vindii I have done a couple KCBS comps as head chef. It's a ton of fun and with two keg cookers you're well on your way to having enough equipment to pull one off. PM me if you have any questions.

Wunderdave wrote:Vindii I have done a couple KCBS comps as head chef. It's a ton of fun and with two keg cookers you're well on your way to having enough equipment to pull one off. PM me if you have any questions.

Thanks. I may have some questions as I get into it more.

I think my first goal would be just to have the 4 different meats cooked and ready to turn in on time. Keep it simple to start with.

Vindii wrote: I still need some practice though ...

Yeah, you do: the colour of the brisket kinda sucks. As a personal favor I'll dispose of it for you. I'll pay shipping.
Massimo

Oh my giddy aunt --- one cannot fathom what will be done when the poor girl reaches her teens if you are cooking up a fine spread like this when she is only four.

Hope she and the family had a wonderful day

by the way I am with Massimo on this I really do think that brisket looks a tad over done, if you ship it this way I can make sure for you