found a 4 lb brisket at the local store for $13.00..a 8 lb pork shoulder for $14.00..
decided to fire up the side firebox smoker and make an awesome smoked dinner for my girlfriend, her kids and her parents
coated the brisket with some worchestershire sauce and added a bit of Fat Boys general purpose rub and i also put a coat of Webber's steak seasoning on.
on the pork shoulder, coated with yellow mustard and Fat Boys general purpose rub
got the smoke up to 250 degrees by 7:30 am..it was fairly easy to keep the heat between 225 and 250 during the smoke with it being 105 degrees outside. pulled both chunks of meat off around 4 pm.
i was using mesquite and cherry wood for smoke flavor
meat on at 7:30 am
about 2 hours in
about noon when i took this pic and the next one
double wrapped in foil at internal temp of 185
double wrapped at internal temp of 180
pulled off the smoker at internal temp of 208, wrapped in towel and into a cooler for an hour
grabbed the bear paws to pull this beauty out of the foil and it fell apart with no problems
pulled the brisket off the smoker at internal temp of 200 degrees, wrapped in towel and placed in cooler with pork shoulder.
cut the brisket in half to find the sweet smoke ring
all sliced up with a bunch of waiting fingers to grab some
thank you for looking, and Yes..the brisket was demolished and had about 1/3 of the pulled pork left..great left overs for me for a few days
decided to fire up the side firebox smoker and make an awesome smoked dinner for my girlfriend, her kids and her parents
coated the brisket with some worchestershire sauce and added a bit of Fat Boys general purpose rub and i also put a coat of Webber's steak seasoning on.
on the pork shoulder, coated with yellow mustard and Fat Boys general purpose rub
got the smoke up to 250 degrees by 7:30 am..it was fairly easy to keep the heat between 225 and 250 during the smoke with it being 105 degrees outside. pulled both chunks of meat off around 4 pm.
i was using mesquite and cherry wood for smoke flavor
meat on at 7:30 am
about 2 hours in
about noon when i took this pic and the next one
double wrapped in foil at internal temp of 185
double wrapped at internal temp of 180
pulled off the smoker at internal temp of 208, wrapped in towel and into a cooler for an hour
grabbed the bear paws to pull this beauty out of the foil and it fell apart with no problems
pulled the brisket off the smoker at internal temp of 200 degrees, wrapped in towel and placed in cooler with pork shoulder.
cut the brisket in half to find the sweet smoke ring
all sliced up with a bunch of waiting fingers to grab some
thank you for looking, and Yes..the brisket was demolished and had about 1/3 of the pulled pork left..great left overs for me for a few days
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