Wife turned the big 4-0 this weekend. So had to do a smoke for the family festivities. Picked up a Brisket Flat and a pre boned Pork Shoulder for pulled pork. I like to marinate the pork before I smoke it, this time I used OJ, Old Bay, and a little Lowery’s and soaked it for 24 hours. Brisket Flat Pork Shoulder I used Jeff's Rub and wrapped them for a nap in the fridge. Sorry I couldn't get that picture to load properly. After a night in the fridge they hit the smoker. Using Kingsford Mesquite charcoal and apple wood. I let them hit 160 IT pulled them foiled them and put them in the oven at 225 so I could get some sleep. Once they hit 200 IT I double wrapped and put into a cooler until party time. Brisket before the oven. Sorry I didn't remember to take a pick of the shoulder before I put into the oven. Here is the Brisket all sliced up. Here is the shoulder Pulled. And now for the Bear view! Brisket, check out that smoke ring! PP Bear View. Brisket made very good sammies, I got the PP a little dry, this could have been due to the fact that I forgot to set the audible alarm on my thermometer, so I am not exactly sure how long I left it under heat after the meat hit 200. But when mixed with Jeff's BBQ Sauce it tasted Fantastic. The Brisket needed nothing, was tender and very juicy. There was very little left when the party was over, so no one complained, was a good time. Thanks for looking.