After a massive Victory over Norfolk today in the DSFL, I would celebrate with my team the only way I would know how and that is with amazing BBQ. I would start the smoker the night before with a few Briskets with a very simple rub on each, Salt, Pepper, and maybe some garlic powder. After a few hours I would add some Pork butts 1 with a sweet rub and 1 with a medium spice rub, and I would spritz those every once in awhile but just letting the meat absorb the smoke. After about 6-8 hours of smoking I would wrap the briskets in Butcher paper for the benefit of the bark so it doesn't get too soft or wet, the Pork Butts I would wrap in Tinfoil, the reason you do this is because you want the pork to basically fall apart on its own and the cook penetrates the meat more with the tinfoil. with about 3 hours left on the Brisket and Butts, its time for the baby back ribs, normally I mix a few different rubs for this to make interesting combo's. Cook the ribs for 2 hours just smoke, then wrap in tinfoil and spritz heavily with apple juice..cause pigs and apples, after an hour and a half take it out and I tend to favor either just putting it on the smoker again to tighten up and add more smoke or to add a hickory bbq sauce and let it get sticky. 2 hours before the ribs are finished, you put the pork butts and the Briskets in coolers still wrapped up, you wrap them up even more in towels or blankets or news paper to rest for 2 hours.
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