Set up my kettle grill with charcoal, hickory chunks and cherry chunks about 8:00 Friday night. Removed the pork from the fridge, applied a second layer of rub, and put on the grill to smoke about 9:00 p.m.
At about 3:30 Saturday morning I transferred the pork to another kettle grill that was loaded with fuel. I then refueled the grill the pork was on, went inside removed the brisket, applied another coat of rub and placed on the grill.
In the morning my dad and my cousin came over and helped me rip out my back steps and we began to build an new porch.
At noon I put a pot of Dutch's beans over a burnt down fire to simmer till dinner time.
Pork hit 203 at 3:30 and got wrapped up and put in cooler until dinner time. Brisket hit 190 at 3:45. I removed from the grill, separated the point from the flat, wrapped the flat and placed in cooler. Then I cut the point into chunks, applied rub and a homemade bbq sauce and smoked uncovered for another 2 hours.
Finished product ready to eat
At about 3:30 Saturday morning I transferred the pork to another kettle grill that was loaded with fuel. I then refueled the grill the pork was on, went inside removed the brisket, applied another coat of rub and placed on the grill.
In the morning my dad and my cousin came over and helped me rip out my back steps and we began to build an new porch.
At noon I put a pot of Dutch's beans over a burnt down fire to simmer till dinner time.
Pork hit 203 at 3:30 and got wrapped up and put in cooler until dinner time. Brisket hit 190 at 3:45. I removed from the grill, separated the point from the flat, wrapped the flat and placed in cooler. Then I cut the point into chunks, applied rub and a homemade bbq sauce and smoked uncovered for another 2 hours.
Finished product ready to eat
