Tomorrow night will be the second all night BBQ that I have done.
This time it's over 19 lbs of brisket, basically catering to my wife's team at work for Friday's lunch.
Have not quite done the math on what time will be starting the fire, but had to start the thread first...
As always pictures, details, drunken sleepless stupor, to be documented here.
The briskets are already marinating, and started marinating at 8:30pm CT.
Started off by putting on a spice mustard paste. Grey Poupon, Apple Cider, Brown Sugar, minced Garlic, etc. Let it soak in for about a half hour or 45 minutes. Then applied a generous amount of rub to it (homemade of course). Will marinate overnight.
More to come....

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