Sunday smoked brisket & pulled pork in progress with Q-View - FINISHED!

Well, I put some andouille from a local butcher on for about 90 minutes and just pulled them off.  So here's  shot of them.  I wrapped the brisket and pork around 167 in a double layer of HD foil and right now they're at 180 for the brisket and about 178 for the pork.  I think I should have used a single layer.  The foil plus the bit of broth I put in dropped temps in both by about 5 degrees and they took about 45 minutes to recover 

Ok, so we are done and dinner was great.  Just now getting around to uploading the final pics.  All in all I think both pieces turned out pretty good considering I foiled them and pushed the temps to 240-260 with a few spikes to 270 when I had to open the lid for various things so I could get them done in time for what turned out to be a late dinner around 9:30pm.  Of course the foiling meant I had no crunchy bark on either piece but they were still good.  The brisket did not get as dark as I thought it would on the bottom.  Considering it was my first real attempt at brisket I was very impressed.  It was moist and mostly tender.  I think it probably could have used another hour or so or maybe a few more degrees because I think it could have been a hair more tender.  Seeing as how it was my first one though I'm definitely NOT complaining and plan to do more of them now.  I also decided I need to make a vinegary finishing sauce for the pork.  It's just too sweet on it's own.

So, here is the brisket just after opening the foil.  It got an hour rest in a cooler after hitting 190 and was around 176 when I opened it to slice....


Here's the slices, nice little smoke ring going on............


Now the pork.  I pulled it around 195 I think, might have been 192 or something like that.  It was getting late and I just had to hope for the best.  One muscle part was a bit rough to pull, but most of it shredded pretty easily.  It just rested in the baking dish while I sliced the brisket so maybe only about 15 minutes (it got done about an hour after the brisket).  It was quite warm when I went to pull it.


Here's the pulled product mixed with a bit of juices from the foil above.

So MS Smoker said:

  They both look great! Souflaquer's finishing sauce  is excellent for pulled pork. Give it a try.

   Mike

Click to expand...

Yeah I'll look into it.  I have to see if I can find the cajun seasoning he calls for and if so if it has any mustard in it.  Can't use it if it does.  I was also thinking of Chef JimmyJ's sauce as well.  I could have made some up but I don't think I had 2 cups of apple cider vinegar.  I may just make some up tonight and put in there. I could always do a half batch or something.

Just wanted to say that I finally made up a batch of Chef JimmyJ's finishing sauce (without the allspice though) and tried it on the pork last night.  Just drizzled over the top after I heated it and put it on the bun.  Wow, big difference and I'll be using a finishing sauce for sure in the future.  It really woke up the "one note" sweetness that much of the pork has unless you get some of the rubbed bark areas.