- Jan 29, 2021
- 325
- 313
I'm planning to do a full brisket and a bone-in pork Butt this weekend. I have injected them both with appropriate solutions, and have them rubbed down nicely.
Doing a Texas style brisket with salt and cracked pepper, while I have some Meat Churxh Hony Hog and Vodoo on the pork Butt.
I was thinking to start them around midnight Friday at 200-225 on my Traeger Timberline 1300, then possibly wrapping the brisket in butcher paper, and the pork butt in foil after they gotten to about 160, and keeping same 200-225 depending on how long they stall etc.
Any advice ?
Thanks!!!
Doing a Texas style brisket with salt and cracked pepper, while I have some Meat Churxh Hony Hog and Vodoo on the pork Butt.
I was thinking to start them around midnight Friday at 200-225 on my Traeger Timberline 1300, then possibly wrapping the brisket in butcher paper, and the pork butt in foil after they gotten to about 160, and keeping same 200-225 depending on how long they stall etc.
Any advice ?
Thanks!!!