I am smoking a 5lb brisket flank and 3lb pork lion today. Thin layer of mustard then a generous coating of Jeff's rub and a little injection of apple juice sprite and some rub. Smoking in my old country off set with apple first hour pecan second hour and finish off with a little hickory. Cooking at 235-250 foiling at 160 pulling at 190 degrees. Going to put the pork on about half way threw the brisket cook with the same steps until 135-140 degrees.
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My little pit master.
FYI Jeff's rib rub recipe will make two of these.
More qview to fallow
My little pit master.
FYI Jeff's rib rub recipe will make two of these.
More qview to fallow
