Father's Day BBQ

Fathers Day

Happy Fathers day to all of those dads out there.  Thank you for shaping the next group of young men into the next group of great fathers.

Have two meats on the smoker this morning.

Pork Shoulder.  Was marinated in orange juice, grapefruit juice lime juice and oregano for 24 hours.  It was then coated in mustard and dry rubbed before being tossed on the smoker.  I'll let it smoke for 3-4 hours then cover it once it gets to 145*F.  Once covered, it will cook until 203*F.  Then let it rest for an hour.

Beef Brisket.  Was coated in olive oil then coated in mustard and dry rubbed before being tossed on the smoker.  I'll let it smoke until it stalls for bit or until 145-160 then wrap it up in butcher paper until it gets to 203*F.  Once it gets to 203, take it off and let it rest for 2-3 hours.

#freesmells

#dontopenittolookatit

#sampleswillcostyou