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brisket and pork roasts for tomorrow

post #1 of 13
Thread Starter 

just put on a brisket and some pork roasts. the brisket was 17 lbs but I trimmed a few pounds off. I just injected beef broth and beefy onion soup and rubbed with spog. the pork I didn't inject at all and just hit with mustard and a rub. I have them smoking in hickory right now in my wood burner gonna take them off in a few hours and throw in the Cajun injector electric smoker to cook for the night
post #2 of 13
This promises to end well! Looking forward to it!
post #3 of 13
Thread Starter 

smoker is holding temp real well and getting a nice thin blue smoke!
post #4 of 13
Thread Starter 

man they are looking and smelling good this morning! they are about 180 degrees already figures they are ahead of schedule! not too worried about the pork gotta try to keep the brisket on time. turned down the cooker and good rest in the cooler and it should come out about right!
post #5 of 13
Thread Starter 

porks looking good!!
post #6 of 13
Thread Starter 

brisket is out and wrapped and in the cooler!
post #7 of 13
Looking great! To bad I didn't see this earlier I could have been there!avatar3972_3.gif
post #8 of 13
Everything looks great nice looking bark
post #9 of 13

Looking Good    thumb.gif

 

Gary

post #10 of 13
Thread Starter 
Man it all came out perfect and timed just right (that never happens) I got a lot more pulled pork than I thought so it looks like there will be a lot of PP sammys, nachos, tacos and whatever else I can think for the next week! I meant to put up some sliced shots but I had a couple to many margaritas... maybe next time
post #11 of 13
Too bad on the pics! A PP omelet with green onions mushrooms and geese sounds tasty.
post #12 of 13
Thread Starter 
I didnt inject the pork with anything just coated with mustard and put a mesquite rub with butter flavor that I got at gfs on it and smoked with hichory. I just had some leftovers and I think it is way better than when I would inject with a mixture of apple juice, apple cider vinegar and wooshy sauce. this will be the way I will go from now on. keep it simple
post #13 of 13
You don't even have to use mustard the rub sticks fine without it.
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