Today's victim

Discussion in 'Grilling Beef' started by jalee, Jul 14, 2013.

  1. jalee

    jalee Fire Starter

    I am smoking a 5lb brisket flank and 3lb pork lion today. Thin layer of mustard then a generous coating of Jeff's rub and a little injection of apple juice sprite and some rub. Smoking in my old country off set with apple first hour pecan second hour and finish off with a little hickory. Cooking at 235-250 foiling at 160 pulling at 190 degrees. Going to put the pork on about half way threw the brisket cook with the same steps until 135-140 degrees.

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    My little pit master.
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    FYI Jeff's rib rub recipe will make two of these.[​IMG]

    More qview to fallow
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks great....and the little helper is adorable!

    Kat
     
  3. That is going to be so good!

    Happy smoken.

    David
     
  4. s2k9k

    s2k9k AMNPS Test Group

    There you go, train them early and it will save you a lot of prep work in the future!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At that cooking temp your loin will probably only take 2 hrs +/-.

    Test your Brisket with a toothpick. I start probing around 185*. It will be done when the toothpick goes in without resistance in multiple spots.
     
  6. jalee

    jalee Fire Starter

    3.5hr in
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looking great. I also love the young pitmaster. Sharing a hobby with your kids has to be great.

    Disco
     
  8. speaks

    speaks Fire Starter

    Looking good
     
  9. jalee

    jalee Fire Starter

    @disco. very true I lve doing stuff with the kids my 11,16 girls hunt and shoot archery with me and my little man smokes meat and fishes
     
  10. jalee

    jalee Fire Starter

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    And my wife threw down in a home made blackberry cobbler [​IMG]
     
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Mmm...looks delicious!

    Red
     

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