Pork and beef?

Discussion in 'Pork' started by goose5, Jul 13, 2007.

  1. I plan to do a pork shoulder and a brisket at the same time. About 30 people coming over. Any tricks that I need to know?
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Just the usual advice, cook them low and slow about 225-250. Prepare them the night before with a nice rub, wrap them up and let them sit in the fridge overnight.

    I usually let my pork cook to 195-200 if I'm going to pull it, spritzing it with apple juice after about 4 hours and foiling it at 165, then putting it back in till it reaches 195, wrap the foil tight, then in a towel and put it by itself in a clean cooler for a few hours to let it reabsorb the juices.

    Have fun.
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Best advice has already been given except - keep your camera close by.

    Don't forget about the plateau - you may be cooking those things for 8-10-12-14 hours. You may want to smoke them the day before and just reheat the day of the event.
     

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