So, my first attempt a brisket and pork shoulder. Still going. Both have been on the it since 430 this morning. ( I forgot to get a picture of the brisket naked ).
Here is the brisket, 10 lb flat, at 4 hours.
Here is the pork shoulder butt , 9 lbs, also at 4 hours and 165 degrees, getting wrapped up. Had the pork closer to the fire so my brisket could get a slower cook.
At 6 hours, my brisket is ta 153 degrees, and the pork is marinating away in it's own juices....plus my sprits....
Oh, I also baked these last night:
Had to have some homenade buns for the pulled pork later.....
Here is the brisket, 10 lb flat, at 4 hours.
Here is the pork shoulder butt , 9 lbs, also at 4 hours and 165 degrees, getting wrapped up. Had the pork closer to the fire so my brisket could get a slower cook.
At 6 hours, my brisket is ta 153 degrees, and the pork is marinating away in it's own juices....plus my sprits....
Oh, I also baked these last night:
Had to have some homenade buns for the pulled pork later.....
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