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BBQ Brisket & Beans

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The steps are quite simple, but it is knowing how the meat looks, feels, etc. so there is a lot of expertise in the cooking. The actual steps are:

bone in Boston butt (best fresh and never frozen)
salt the entire butt
put on smoker with fat side up
smoke with hickory wood
cook at about 275 degrees for 8-10 hours

For the BBQ, you can say it was Boston butts hickory smoked for 8-10 hours. It is award winning BBQ from the Gibson's BBQ restaurant family of Decatur, Al. which has won the World's Championship 5 times. Don Gibson, Cody Gibson's father, has won the state of Florida championship and competed at Memphis in May. When Cody comes home for visits, he sends butts back with him for his roomies and teammates to enjoy. One of his roommates, Marcus Lattimore, even asks Cody if his dad can ship them some, since he loves it so much.

(Recipe submitted by Jean Gibson, mother of South Carolina Gamecocks Cody Gibson.)

The Gibsons also made award-winning BBQ beans. A recipe that makes enough for a big crowd of tailgaters:

3 #10 cans pork n beans
1 1/2 boxes brown sugar
1 cup molasses
1/2 cup Worchestershire sauce
1 cup sweet BBQ sauce
2 large onions chopped
1 cup water
garlic powder (lightly sprinkled over mixture)
cinnamon powder (sprinkled over mixture)
add chopped BBQ pork to mixture

Thoroughly mix all ingredients and bake at 325 degrees for 2 hours. If there is room, cook on the pit with the pork.