View Single Post
Unread 08-06-2010, 11:23 PM   #6
DennD
Knows what a fatty is.
 
DennD's Avatar
 
Join Date: 07-03-10
Location: Fort Wayne, IN
Downloads: 0
Uploads: 0
Default

Heres the pork butt after it rested about 20 min. I took it out of the cooker at 168 so we could slice it and have it as a roast.


The brisket was too long to fit on the shelves, so I cut it in half against the grain before I put it in the smoker. A while ago, I checked it with a skewer, which went in like butta and came out just as easy. Half of the brisket included most of the point and the smallest part of the flat. I took that part and separated the point from the flat and put the thick part of the point back in the smoker for another hour and a half or maybe two, so it will pull real easily and make pulled beef with lots of char and burnt ends.
This pile here is the rest of the brisket(excluding what I already ate).
__________________
Denny D

GrillPro Cabinet Smoker(mods)
22" CKG(cheap kettle grill)
Uniflame 16" Kettle Grill
Chargriller ProDeluxe(mods)
Brinkman gasser w/smoker box
Wood Burning Firepit/Smoker
DennD is offline   Reply With Quote