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What's on the smoker today?

Wife’s birthday. Brisket and pork butt. About an hour in. quick question though, are you supposed to wait for sunup to start the Bloody Mary? I’m just so nervous, I don’t wanna do this wrong View attachment 230985
Great minds think alike. It’s my BIL’s bday today. He threw a brisket on at his place and I threw on a butt. I didn’t hesitate to start drinking though. Swim, drink, eat at 6, in bed by 8. My ideal summer day.
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Also canning some corn. Not sure how popular these little contraptions are, but you talk about cutting and creaming corn in a hurry this is the only way. D21A0727-9B8E-4B08-A055-2CD14A9E8E12.jpeg
 
At least share the recipe for the sauce. That sounds amazing.
-Braise the squirrel pieces for 45 min-1 hour depending on size of squirrel. If you go longer then that they fall off the bone and don’t hold together. I braised them in water with salt, sugar, herbs and lemon juice.
-toss wings in evoo and smoke at 225 for 45 minutes using a grill basket to make it easy.
-coat in bbq sauce and return to smoker for 15 minutes
-toss wings in remaining sauce

Peach bbq sauce
1/4 cup ketchup
2tbsp apple cider vinegar
2 tblsp honey
2 tbsp brown sugar
2 tbsp (or more) siracha sauce
Pears and juice (my neighbor has a pair tree and my wife cans them in snack size jars I suppose it’s about 1 cup total?)
 
Me: double checking that squirrel season opens August 1st and now practicing up with 22 and saying heck with my elk and antelope tag.
Me: double checking that squirrel season opens August 1st and now practicing up with 22 and saying heck with my elk and antelope tag.
It’s always first Saturday in Sept here. I see so many squirrels when I’m deer hunting I wonder what a squirrel shot with a 300 grain .50 caliber slug would look like?
 
When it comes together it’s a beautiful thing. Beef ribs, 225 until 165 internal and foil wrapped until 203. Bones pulled out clean, perfect combo of Smokey and braisy. Served them up with elote style roasted broccoli and sweet potato gnocchi w/ butter and thyme. Perfect Sunday supper!
 

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When it comes together it’s a beautiful thing. Beef ribs, 225 until 165 internal and foil wrapped until 203. Bones pulled out clean, perfect combo of Smokey and braisy. Served them up with elote style roasted broccoli and sweet potato gnocchi w/ butter and thyme. Perfect Sunday supper!
Dang! That looks delicious👍🏻
 

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