Who's BBQin' for Labor Day?

[MySRT8U]

Dove and rabbit

[TUCO]

I promise mr game warden it died mid air fell on a jalapeño and rolled across the pit in bacon and I couldn't let these doves go to waste lmao j/k

I hear that happens quite a bit.......Good thing you were there to assist in the.....uh....recovery....

[rem11shooter]

In a few hours Im puttin on 2 rack of ribs, a pork butt, 18 chicken halves that are brining, and 8 lbs of sausage!! Bring on the shiner bock & pass the cole slaw!!

Hope everyone has a great labor day!

[jp77]

Fire is right, just put dinner on....

[Rescue1]

Entered my first competition yesterday, it was just a community one. But I got first.

It was HOT yesterday, y'all stay hydrated today.

[Rudyl]

Its been WAY too hot down here to smoke, hopefully a change in weather is in the works.

[jp77]

Three hours in and the pecan is smoking like a champ........

[BTLowry]

Through 2 slabs o ribs on a 10, should be just about done by the time folks start showing up for the evening fun.

Raining here which is a blessing. Slow and steady since around 6am

[jp77]

Starting to get a nice bark....

[Rounder]

I've got a brisket on and it's at 181 internal. At what temp do most of you pull it off for slicing? It will be in an ice chest once I pull it until i slice it for dinner tonight.

[cosmiccowboy]

can't make the pictures work right

test

[cosmiccowboy]

oops, pictures a little big

[cosmiccowboy]

Now too small...oh well...not doing it again...the pics get bigger if you click on them...

[AtTheWall]

Ate homemade biscuit and brisket sandwiches for breakfast this AM. Leftover brisket is a wonderful thing!

[cosmiccowboy]

I've got a brisket on and it's at 181 internal. At what temp do most of you pull it off for slicing? It will be in an ice chest once I pull it until i slice it for dinner tonight.

I pull it off at 190 and cover (whole) with clean rags in the ice chest. You can leave it there for hours.

When it cools enough to handle I will cut each brisket into three parts and immediately wrap in foil and back in the chest...one cut directly across where the flat hits the point and then rotate the point 90 degrees and cut right down the middle...cutting it in a T shape like this gives you cross grain cuts for virtually all of the brisket. I don't slice it past that point until it goes on the plate.