I'm not really sure where I should be posting this thread since its beef AND pork but I decided to post in the beef forum because while I've done about 4 or five pork butts this is my very first attempt at a brisket. If there is a more appropriate place I should have posted this please feel free to let me know and I won't be offended if the mods move it. So, now that I got the formalities out of the way... ON TO THE SMOKE!!!!
The brisket is 3.99 lbs (point), and the two pork shoulders are 4.20 and 4.24 lbs. The MES 30 is to temp, the meat and the AMNPS have been in about a half hour and the TBS is looking just about perfect.
It's 6:30 AM now and I am aiming for a 6PM dinner time. I like to try to keep my smokes to 8 hours or so and the rule of thumb I always hear (and have experienced so far with pork) is about 2 hours per pound + 2 hours extra C.Y.A. time and I'd like to allow one to two hours rest time. I decided as a little precaution that I would go a little hotter on my smoker temp this time. I usually go 200 but this time I'm going going 275. and if Dinner gets pushed an hour to 7PM, thats fine too so I think I'm good on time.
Here are the pics so far.
The brisket is 3.99 lbs (point), and the two pork shoulders are 4.20 and 4.24 lbs. The MES 30 is to temp, the meat and the AMNPS have been in about a half hour and the TBS is looking just about perfect.
It's 6:30 AM now and I am aiming for a 6PM dinner time. I like to try to keep my smokes to 8 hours or so and the rule of thumb I always hear (and have experienced so far with pork) is about 2 hours per pound + 2 hours extra C.Y.A. time and I'd like to allow one to two hours rest time. I decided as a little precaution that I would go a little hotter on my smoker temp this time. I usually go 200 but this time I'm going going 275. and if Dinner gets pushed an hour to 7PM, thats fine too so I think I'm good on time.
Here are the pics so far.
Last edited:
