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Unread 01-21-2012, 10:19 AM   #1
grilling24x7
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Default Pork on top; brisket on bottom PICs -- happening now!

I'm two hours in.

2 - 6.5 lb bone in pork shoulders, injected and rubbed on the top grate
1 3.5 lb brisket flat on the bottom grate, rubbed

The pork has been on for 2 hours (started at 7) and I just put the brisket on at 9am. I reason that the little 3.5 lb brisket won't be done before the big shoulders on top and I didn't want to risk having any uncooked pork dripping on the brisket (hence the staggered start).

It snowed here last night and its cold! Little WSM is holding temperature strong at 240-260. I've been adding quite a bit of fuel to keep it going. Lots of stoking too.

Here are some pics so far (2 hours in)

John
Attached Images
File Type: jpg brisket_pork1.jpg (219.6 KB, 292 views)
File Type: jpg brisket_pork2.jpg (74.5 KB, 291 views)
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Weber Performer, 18.5" WSM, UDS.

Last edited by grilling24x7; 01-21-2012 at 01:56 PM..
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