Simultaneous Smoke:Brisket and Boston Butt!-QVIEW

[cabrego]

You know what this means...QVIEW

I go the smoke hollow fired up, running at about  212-250 (250 alarm woke me up this morning).  Ran a little hotter over night than I would have liked but it shouldn't be a problem.

I've got a 12 brisket that lost about 3 lbs of fat  from initial preparation.  I used that fat on an upper rack to baste the meat while I was sleeping.  Brisket is rubbed with, EVOO, Salt, and Zach's Brisket rub.  Things are starting to look amazing :)  I put the brisket in close to mid night and the pork in around 2 am.  Smoking with cherry and pecan wood.  

Pork is rubbed down with Worstyshire, Pork RUb (grill mates), and injected with a beer/brown sugar injection Ive been using from our local store.

I didn't add the fat until the brisket had smoked for about 3 hrs.  This pic must be around 4 am.

This morning

~830am  Brisket IT =170 Butt IT=155

Now I am starting a spritz with apple juice, EVoo, and worstyshire

 

[cabrego]

Not exactly sure what the internal temp was when I took this picture, I am guessing it was about an 1hr before foiling the butt...

Pork Foiled at 164 with some apple juice, finishing in the oven at about 235

Brisket IT is currently 183 and Pork is at 167, gueste will be arriving in a couple of hours.  I may bump the oven temp a bit to get the pork moving a bit faster in the oven.

 

[diesel]

Looks good!  Lots of work.  Should pay off for you.

 

[cabrego]

Thanks!

OK here is the brisket at 185 IT.  Oh man its looking good, seems tender but needs more time to me fork not going in easy enough...

 

[cabrego]

OK its 3pm Brisket is at 190ish and Pork is at 197.  Things are aligning quite nicely :) 

Brisket was very smoth  I will leave it for a while long but not too much longer.

 

[oldschoolbbq]

Hint, don't look at them so much and cal . your therms. each time, you'll get a little quicker cook...just sayin'

 

[cabrego]

All done- and was pretty delicious!  Everyone loved it of course. :)

 

[cabrego]

Oh by the way, those pieces of fat that rendered on the meat turned into DANGEROUSLY GOOD bacon like pieces of BEEF rinds.    I was surprised they were edible and tasty...