Pork Shoulder AND Brisket; gotta post somewhere...

[alaskatoy]

it's 2300 hours here in dayton. i just put on a 7 lb pork shoulder and will put on a 7 lb brisket in a couple hours. I am using a charcoal and wet wood chunk mix to do them up.

For the pork I did a rub with sea salt, onion powder, garlic powder, black pepper, thyme, and white pepper. I'll be spraying it w/ apple-pineapple juice mix over the course of the smoke/cook.

The brisket; I did a rub using a Weber Grind n Grill Kicken Chicken Seasoning. I'll spray or mop it w/ cheap beer later.

This forum is so great for getting up th motivation to try new things in/on the smoker. Thanks to all.

 

[ba_loko]

Have fun.......and take lots of pictures!

 

[deejaydebi]

Emmmmmmmmmm sounds yummy! I'll be looking for those pictures in the morning!

 

[t-bone tim]

Sounds like a yummy smoke to me ,,,can't wait to see the q-view

 

[richoso1]

Your smoker may have the charcoal and wet wood... but I think you're the one on fire! Good Luck my friend.

 

[smokebuzz]

Sound awsome, keep us posted!!

 

[meowey]

Waiting for Q-view! (drools in anticipation)

Take care, have fun, and do good!

Regards,

Meowey

 

[alaskatoy]

A pic of the pit and one of the goods as of 0930...

 

[ba_loko]

Lookin' great, AJ!

 

[big-fokker]

Lookin' good AJ!

 

[cheech]

Nice work keep it up

 

[alaskatoy]

thanks for the comments.

The Butt is at 170*. Should I pull it and wrap it. Should I leave ti alone till 190*. What should I do?????

 

[short one]

Different folks do different, personally I would pull and wrap, take it to around 200, wrap in a heavy towel and place in a cooler for about 30 min. to and hour then pull. Remember to save the juice around the butt to put back on the pulled pork.

 

[alaskatoy]

Thank for the quick reply. I took your advice and wrapped it. Before I did, I asked my 4-year old if you wanted some. Asked "are they ribs?" I told him no, but that it was kind of like ribs. When I told him it was a Boston Butt, he said, "yuk", but tried some off a corner after some coaxing then (this is the real test) he asked for more.

 

[deejaydebi]

Woof! Woof!

Great bark!

 

[meowey]

Good lookin' grub!

Take care, have fun, and do good!

Regards,

Meowey

 

[alaskatoy]

ready to pull the butt.

 

[wmarkw]

Wow! That looks great. Good job. That looks like a good brew too; what is it?

 

[devolutionist]

*Very* nice!! Pulled pork has to be my all-time favorite. When I collect my juice out of the foil, I put it in a ziplock bag and let it sit while I pull. When I'm done, I snip a small slit in the bottom of the bag with some scissors, and the good stuff drips onto the meat - the fat has risen to the top, and I pinch it shut before the extra fat gets mixed back in.

I should note that I only do that if I'm eating it right then... if I'm making a batch for later that's going in the fridge, I dump it all back in. The extra fat keeps it from drying out when it's heated up in a microwave.

Oh man I'm hungry now...

 

[smokin for life]

Dude that's some good looking "Q", good job.