First brisket and second pork butt with qview all the way through

[crod]

Well I'm doing my first brisket for fathers day and decided to throw on some pork butts since the smoker is going.  I got a nice 10lb brisket

getting ready to smother it mustard and apply the rub

smothered in mustard and rubbed down and ready

brisket on for 6 hours pork butts just went on

I

I got more sleep than I expected last night I started up at midnight and got it smoking at 220 and set my alarm for 4 hours my temps stayed for 6 hours before I had to restock charcoal and wood.  I decided to not wrap my first brisket I've had good luck on other things and not wrapping.  

 Here the brisket is hitting 12 hours and the butts 3 hours on the smoker

brisket is done my smoker has a hot and a cooler side so i left it big side to the hot side the whole time.  I pulled the meat at 190 on the flat and 200 on the other wrapped it tight in foil and put it in a cooler with towels all over it still got 3 hours till supper time. 

here is a pic of it right before I wrapped it up

Here is some that stuck when I took it off the grill my wife and I split it....

       

here is the butts still cooking been about 12 hrs and at 180

plate of grilled asparagus tossed in olive oil and sea salt and grilled on hot grill

first slice of brisket of the flat

I ended up slicing the flat and pulling the other.  The flat was a Lil dry but very tender with a Lil sauce added it was amazing.  The pulled side was moist as can be not sure why that was probably due to different tissue types

some burnt ends I made up

 here are the butts at 14 hours still going.  now I know I should of started them at the same time like I was told to by chef jj but I figured a 5lb and 4lb butt would only take around 10 hours but they are going lot longer they are at 185 and 190 so  getting close

done finally wrapped it for an hour in a cooler and getting ready to pull

mmmm good

the finished mound of pork.   Now just gotta bag it and freeze some the pork had a great bark on it and was nice and moist

well that's it for me today I did learn one lesson.....listen to the advice of chef jj if he gives you some

 

[supercenterchef]

looking forward to it!

 

[crod]

The butts are still going i got some burnt ends on also done in a lil bit

 

[crod]

 

[oldschoolbbq]

Ya, see. Your Butt got the best of ya. Hahaha...

Should have went with JJ , meat like Butt and Brisket can stall forever it seems , then zap , goes to done.Like they say , give yourself time 'cause them Butts get ready when they get ready...  Patience , here , is a virtue

.

Have fun and...

 

[crod]

well the pork finally got done at 16 hours I'll update q-view in a few getting ready to pull it

 oldschool sooooo trueee.....

 

[crod]

and for anyone wandering I used oak mostly and some hickory and just for fun I threw a handful of mesquite chips.  It had a great smoke flavor

 

[boykjo]

Looks great.....................

Joe

 

[mrsmoky]

looks like a good first brisky! Just smoked a shoulder for 15hrs! Enjoy those Butts! Lookin forward to some pics