Been wanting to smoke a brisket lately, so I asked Mrs. Red to find a smallish flat last time she was at the meat market. While she was there, she also saw a pork loin that caught her eye...so I decided to go ahead and smoke both today. The plan was to have the brisket for dinner today, and foil the loin and store it for dinner later this week.
This flat was just under 4 lbs. Plenty for Mrs. Red and me, with enough left to chop for some leftover brisket sammies for another day. I slathered some L&P Thick Worsty Sauce, then dusted with some seasoned garlic salt and Big Poppa's Money Rub.
The loin is about 5 lbs total. Rubbed with Memphis Magic Dust.
Into the Rec Tec...I had 100% hickory pellets in the hopper and Todd's Pitmaster's Choice in the Tube. I ran the pit @ 230*.
2 hours later...the loins are done! Pulled them at 148* IT. I foiled them and rested them for over an hour.
They looked and smelled so good, we decided not to wait 'til later in the week...this one became lunch!
Meanwhile, the brisket is coming along. Here it is right before the crutch...IT @ 160*. I put him in a foil pan with some worsty and apple juice in the bottom of the pan, then covered tight w/ foil.
Done! IT is 205*. Total cook time about 8 hours. Rested in a warmish oven for just over an hour.
Sliced and displayed on the good paper china. It was moist and delicious! Cut it with a fork tender.
Thanks for stopping by....