Christmas Eve Pulled Pork, Brisket Slices and Burnt Ends

[bpinmi]

I signed up to bring the meats to our family Christmas Eve party. Spent a lot of tine with my 22" WSM the 16 hours prior with a pork shoulder for pulled pork sandwiches and a packer brisket for slices and burnt ends.
Pork and burnt ends turned out great. The shoulder was done well before the brisket so it spent almost 4 hours in the cooler resting. By far the juiciest shoulder I've done and it pulled apart amazingly. Going to plan on letting my shoulder rest that long in the future as the finished product was better than my previous shoulders.
The brisket point was great, cubed it up and added honey with some thai BBQ sauce for some incredible burnt ends.
Still struggling with the brisket flat. Slices had great flavor but were a little dry. Need to figure that damn brisket flat out.

 

[hillbillyrkstr]

Looks great!

Point

Scott

 

[gmc2003]

It looks good from my screen.

Point for sure
Chris

 

[RiversideSm0ker]

I’m totally drooling over here. That was a feast.

George

 

[disco]

Beautiful, Bro! Big like!

 

[dcecil]

Good lookin cook, like for sure

 

[markh024]

Food looks delicious! For the flat, try injecting with some beef broth next time. That may help keep it moist. Double check your therms too.

 

[lovethemeats]

Heck it looked great from here. Try the same thing with the flat and stick it in the cooler to rest for a couple hours. Wrap it up good. The juices will work itself back into the meat better. I've wrapped up mine and left them in the cooler for hours before pulling out to eat. Points and Like to you.

 

[crazymoon]

BP, Great looking food for the family!

 

[jcam222]

Your pics just made me leave the recliner to find food LOL. Looks fantastic!!

 

[SmokinLogs]

Looks delicious! Good job.

 

[Hawging It]

Very Nice!