www.sausagemaking.org

I made a couple butts for my Aunt to take to a party. Butts were 10-11lb each. Cooked them at 250. Took 16 hours. Got them done just in time to get them there.



Through these on the other keg for lunch. Bell peppers stuff with homemade chorizo sausage and wrapped in bacon. Hit them with some peach wood.



I also trimmed the brisket for the pastrami and made the brine. No pics of that but the house sure smells nice when making a corned beef brine.

I took the butts to the bar that the party was at and pulled them right before they ate. Made coleslaw for them too. Got lot of compliments and had a couple people ask if I would make pulled pork for parties this summer. Took a little home for dinner.





After I got home I trimmed up the eye of round, reloaded bubba with lump and put the roast on. I’m kind of following this post and it say to use a water pan with broth. Not sure if its needed in bubba but I put it in anyways. I’ll pull it tonight at 130 and slice it for Italian beef sammies tomorrow.

http://www.amazingribs.com/recipes/beef ... _beef.html

Just put on



It was a fun day of cooking.

Awsome looking food.
Cheers.
Titch

Nice 'que! I'm sure the italian beef will be great.

My, what big butts you have

I want to know about that eye of round as well.

Look like a awesome day, and the sun wasn't even out. Nice Job

That looks like a great way to welcome spring!

Here's the beef

Pulled it at 135F



Sliced up





Warmed some up in a pan with some peppers and broth



Topped with some giardiniera.



So good.

I'll take mine at the sliced point and throw in some loewensenf extra and a pickle. Looks good.

Cor, that beef looks just like I like it - as soft as a July Plum, but still holding together so you can slice it. Mmm...

Phil