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The American Royal – Sunday, October 2nd

The view from my bed.

My bed

Smoots started snipping parsley pretty early in the morning. It was good to get it out of the way, before everything got hot and heavy..

Cutting parsley

The schedule of the event. Turn in times were

  • 12:00 pm : Chicken
  • 12:30 pm : Ribs
  • 1:00 pm : Pork
  • 1:30 pm : Brisket

Turn in Schedule

Wrapping the butts up with a bit of brown sugar.

Wrapping the butts

Wrapping the butts in foil to protect the saran wrap.

Wrapping the butts in foil

Once the chicken thighs were on a bit more rub was applied to them.

Putting on the chicken

Here is the chicken box we turned in.

Chicken Turn in box

Chris and Mike put the finishing glaze on the ribs.

Glazing the ribs

It almost looks like meat candy.

Ribs are ready

The huge smoke ring penetrated almost 100%

Great smoke ring

This is the rib box we turned in.

Ribs turn in box

Opening up the briskets so the bark can firm up.

Cutting open the brisket

After the briskets were opened up they were left on the smoker for another hour or so. They are looking really good at his point.

Briskets are looking good

This is the brisket box we turned in.

Brisket turn in box

Team picture. Everybody was there except Mike because he had to catch an earlier flight.

The Team

We had a great time. Thank you Chris for giving us this opportunity, we are already looking forward to next year.

Cheers!

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