Brisket and Pork Oh My!

Here is all the neat and seasoning ready to get started this morning.


Here is a little trick I came up with. I like to put a little mustard on my meat before I apply my rub so it sticks a little better but I hate constantaly washing my hands after I touch the meat. So I take the mustard bottle and wrap it in glad press and seal before I start. That way I can use the mustard with out washing my hands every time. Then when I am done I pull the press and seal off and you have a clean mustard bottle.




Here is the meat all rubbed, probed and ready for the smoker.


Even more pics to come later.