Well, I am doing my first brisket tonight. And since I'm in for a long day tomorrrow I thought I'd kill both birds with the same rock and do a pork shoulder too. Wasn't sure which forum to post this in but since theres more beef than pork I don't think I'll offend the beefeaters..
I injected the brisket around noon in it's kryo pak then let it sit in the juice till evening when I was ready for the rub.
(Sorry Beef guys)
For the pork I used the wifes (not so secret anymore) marinade.
1 cup Olive oil
1/2 cup Red wine viegar
1 tbl Garlic Powder
1 tsp sage
1 tsp Mustard powder
1/2 tsp Oregano
1 tbl Brown sugar
2 tbl Lawry's
1 tsp Salt
1 tsp Pepper
1cup Dark roast coffee grounds
1/2 cup apple juice
1/4 cup worcestershire
The pork shoulder marinaded for 48hrs. Then some rub.
All the meat was wrapped up into Saran Wrap for the evening and into the fridge they went.
In the morning (around 6am) I'll fire up the cooker at get things rolling.
With no plans for the day things should roll along smoothly. (I hope)
I injected the brisket around noon in it's kryo pak then let it sit in the juice till evening when I was ready for the rub.
(Sorry Beef guys)
For the pork I used the wifes (not so secret anymore) marinade.
1 cup Olive oil
1/2 cup Red wine viegar
1 tbl Garlic Powder
1 tsp sage
1 tsp Mustard powder
1/2 tsp Oregano
1 tbl Brown sugar
2 tbl Lawry's
1 tsp Salt
1 tsp Pepper
1cup Dark roast coffee grounds
1/2 cup apple juice
1/4 cup worcestershire
The pork shoulder marinaded for 48hrs. Then some rub.
All the meat was wrapped up into Saran Wrap for the evening and into the fridge they went.
In the morning (around 6am) I'll fire up the cooker at get things rolling.
With no plans for the day things should roll along smoothly. (I hope)