- Jul 12, 2016
- 283
- 177
Well, it's the greatest day of the year! This year a portion of the league dues was allocated to a 14lb. prime brisket and 2 pork tenderloins. Rubbed around 5 pm with my beef rub and over the top of that some store bought 4 rivers brisket rub. Rubbed the pork with Jeff's and wrapped in bacon.
Here is the wsm getting up to temp. No water in pan with oak wood.
Put her on at 9:30 pm at 225. At 7 a.m. here she is.
Done a little earlier than I would have liked at 8:45.
I let it cool down for about 30 minutes and doubled wrapped in foil and towled for cooler. Won't be slicing until 1:30 so it'll be a 4 hour rest. Putting the pork in the MES at 275 with hickory and apple around 11 am. I'll update later with slice shots and final product pics. Happy labor day weekend.
Here is the wsm getting up to temp. No water in pan with oak wood.
Put her on at 9:30 pm at 225. At 7 a.m. here she is.
Done a little earlier than I would have liked at 8:45.
I let it cool down for about 30 minutes and doubled wrapped in foil and towled for cooler. Won't be slicing until 1:30 so it'll be a 4 hour rest. Putting the pork in the MES at 275 with hickory and apple around 11 am. I'll update later with slice shots and final product pics. Happy labor day weekend.
