Good day all. Trying to keep my momentum up so I did a pulled pork and brisket cook. I got the brisket from my 1/4 cow parcel from Oneida Farms.
The pork shoulder was rubbed with Caribbean Adobo seasoning and Blues Hog original rub. Smoked in my Stump's Baby with hickory and cherry wood. Smoked at 250 degrees for 10 hours to an IT of 205 F. Got a wonderful crust on it and great smoke flavor. After I smoked it I added more of both rubs while shredding the pork. Was without a doubt the best pulled pork I have ever made. Simply fantastic!!
The brisket was rubbed with Jeff's Texas rub and smoked at 250 degrees for 5 hours to an IT of 205 F with hickory and cherry wood for smoke. Got a great crust on this piece as well. Tasted even better after 12 hours in the fridge. Awesome deep beef flavor. The only thing I had an issue with was I didn't trim the fat cap down far enough at the thicker end of the brisket. I like less fat on my brisket but that wasn't a big problem. A successful cook all around.
Had a good time doing this cook and I am looking forward to the next one. I am having a hankering for some smoked chicken now. Likely what is next on my smoking agenda.
Thanks for stopping by and looking.
JC
The pork shoulder was rubbed with Caribbean Adobo seasoning and Blues Hog original rub. Smoked in my Stump's Baby with hickory and cherry wood. Smoked at 250 degrees for 10 hours to an IT of 205 F. Got a wonderful crust on it and great smoke flavor. After I smoked it I added more of both rubs while shredding the pork. Was without a doubt the best pulled pork I have ever made. Simply fantastic!!
The brisket was rubbed with Jeff's Texas rub and smoked at 250 degrees for 5 hours to an IT of 205 F with hickory and cherry wood for smoke. Got a great crust on this piece as well. Tasted even better after 12 hours in the fridge. Awesome deep beef flavor. The only thing I had an issue with was I didn't trim the fat cap down far enough at the thicker end of the brisket. I like less fat on my brisket but that wasn't a big problem. A successful cook all around.
Had a good time doing this cook and I am looking forward to the next one. I am having a hankering for some smoked chicken now. Likely what is next on my smoking agenda.
Thanks for stopping by and looking.
JC
