First Brisket and a couple pork sholders

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dacfan

Smoke Blower
Original poster
Feb 4, 2009
131
16
Eastern Ky
Well todays the day, after putting it off for way to long I'm going to make a 5 pound brisket and around 10 pounds of pork picnic shoulder. Ive got everything in the smoker and its at around 235* and holding pretty steady. I'm using hickory and just a little bit of it at a time. I may run down to Kroger and get some apple chips. Ive got the brisket and pork injected with creole butter and apple juice, brisket is rubbed down with a beef rub and I just went with CBP,salt,garlic and onion powder on the pork.

Q view to follow.
 
Sounds like a great start.. Don't forget the Qview as lunch is nearing..lol
biggrin.gif
 
Well I just checked on the meat and sprayed with apple juice, temp is at 133* and holding steady. Pork is at 258* I'm going to take it to 165* then foil and take to 190-200*. The more I use the GOSM the easier it gets. Qview will be taken and posted before I foil the meat.
Stay tuned.
biggrin.gif
 
If your pork is at 258, it's way overdone!
biggrin.gif
I realize your fingers were outpacing your thinking. Never happens to me.
PDT_Armataz_01_04.gif
Looking forward to seeing some Qview.
 
LOL,Bassman i meant 158*, ive had my fare share of cold beer on this beautiful day. Qview to follow shortly.
biggrin.gif
 
Well I just pulled and foiled the pork and the brisket here's a few pics. Sorry I didn't get a close up of the pork. More Qview to follow.
 
Good job on the q-view. A lunch time treat. Too windy today but I hope to fire up "the beast" next weekend.
 
Looks like its going great I look forward to the rest of the Qview
 
Its a couple of hours later and here I am back with more Qview. Everything turned out great, tasty and very juicy. I have a house full of very happy people here now mostly due to the wealth of knowledge Ive learned on the SMF. Thanks for watching.

(some how I posted new pics in last post, Oh well as long as they posted)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky