Are you cooking it for 72 hours like trailhunter does?Just finished trimming an 11 pound brisket and a 10 1/2 pound pork butt.
Salt, pepper, and garlic powder on the brisket (Texas Style)
Sweet rub with mustard as a binder on the butt.
Sorry, no before pictures, might post up some during smoke and post smoke pics.
Beef and pulled pork and the 4th, 'MERICA.
Technically, it's for 4.Are you cooking it for 72 like trailhunter does?
I meant 72 hours. Lol it was in the smoker thread thread. Reference to that.Technically, it's for 4.
Gordon's Food Service had GREAT prices on both the brisket and the butt. So got one of each and going to smoke them together.
Didn't pay attention when I bought, the butt is boneless so double win. Shorter cook time and didn't pay for the bone.
Oh, I missed that one. Probably will be a TAD shorter than that.I meant 72 hours. Lol it was in the smoker thread thread. Reference to that.
I feel the need, the need for Low & Slow!Are you cooking it for 72 hours like trailhunter does?
Those pizza's look great...what is the heat source, and how much temp?
or ten Hawaiians...3 pork butts on the smoker. My brother in law and his fiancé are having an engagement party. Figure 30lbs of pork should feed 50 people.
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Currently using charcoal. This one will allow charcoal, pellets and gas. Temp is like 750-850.Those pizza's look great...what is the heat source, and how much temp?
Good point.or ten Hawaiians...