9 1/2 hours in: Brisket is at 170 - butt is nearing 200.
Originally Posted by Harbormaster
I really hope those rubs are to your liking Bob.
We used both rubs in Montello this year, 7th brisket and 3rd pork.
That brisket rub won us 1st in Warrens in September. Gotten a brisket call at every comp we've done with that rub.
What did you think of the smell of the pork rub? Different, ain't it?
Definitely a few familiar scents right out of bag... will see how it melds during the cook... hope I can give it the proper glove love.
Originally Posted by Boshizzle
Looks like a great start! Whoever's getting that Lang is a lucky dude.
Hey Bo: Can you keep a secret? So can I.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD