Brisket (don’t tell Travis)
Decided to make a brisket. Monday bought a 6 1/3 pounder and made a Guinness based marinade. Wednesday morning flipped it over. Thursday night drained it and put a 15 herb and spice rub on to rest until Saturday morning.
Started the smoker at 6:15, at 10:45 after 4 hours started basting a Guinness based mop sauce each hour. We hit 160 internal temp and mellowed the hickory, cherry and mesquite fire to hold the smoker temp between 150-200.
Pulled it off at 3:45. Cut it up at 4:15.
Nice!!!!!
Smoked Pulled Pork
I love charcoal cooking. Don't know why. Just do. Sure it's about 100 times more work than gas. But, I just love seeing hot coals reignite!!!
Hence the Smoker. Today I woke up at 5:30am to get the smoker started and put in a 5 pound pork shoulder. We're shooting for pulled pork tonight. Started raining, but I've been able to keep the heat. As of just now it's been in for 5 1/2 hours.
Trying for 10-12 hours... More to come!