Brisket and Pork Oh My!

Discussion in 'General Discussion' started by duffman, Aug 10, 2013.

  1. Just threw on a 7# brisket and a 9# pork shoulder. I used my generic rub on them and added a little oregano to it. My generic rub is just paprika, onion powder, garlic powder, black peper, salt and cyan pepper. The brisket is for dinner tomorrow night with my wife. Then I am going to shop the rest and freeze it for chili this winter. The pork shoulder I am going to pull and use for sandwiches at a Fantasy Football Draft Party I have coming up in a few weeks. Now it is time to wait things out. Since i am a little dirty already I think the yard could use a mowing.

    Pics to come later.
     
  2. Here is all the neat and seasoning ready to get started this morning.


    Here is a little trick I came up with. I like to put a little mustard on my meat before I apply my rub so it sticks a little better but I hate constantaly washing my hands after I touch the meat. So I take the mustard bottle and wrap it in glad press and seal before I start. That way I can use the mustard with out washing my hands every time. Then when I am done I pull the press and seal off and you have a clean mustard bottle.




    Here is the meat all rubbed, probed and ready for the smoker.


    Even more pics to come later.
     
  3. It is going to be GREAT!

    Happy smoken.

    David
     
  4. Be right over! [​IMG]

    Sounds like quite the feast.
     
  5. raastros2

    raastros2 Smoking Fanatic OTBS Member

    very nice trick with the mustard bottle...i have always had the same problem but not anymore after i adopt your little saran wrap idea
     

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