The view from 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..
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
Wrapping the butts up with a bit of brown sugar.
Wrapping the butts in foil to protect the saran wrap.
Once the chicken thighs were on a bit more rub was applied to them.
Here is the chicken box we turned in.
Chris and Mike put the finishing glaze on the ribs.
It almost looks like meat candy.
The huge smoke ring penetrated almost 100%
This is the rib box we turned in.
Opening up the briskets so the bark can firm up.
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.
This is the brisket box we turned in.
Team picture. Everybody was there except Mike because he had to catch an earlier flight.
We had a great time. Thank you Chris for giving us this opportunity, we are already looking forward to next year.