SmokinJohn
Babbling Farker
Friday night cook:
Corned Beef Brisket, Flat, debrined for 3 days, and recoated with pepper, onion and garlic powder.
Pork Butt, Stater Brothers, covered with JB's Fat Boy Sweet Natural Rub (thanks for the sample)!
Chicken quarters, Stater Brothers, rubbed with cheesy "Asia Hibachi" seasoning from the dollar store.
Quarters came out first. Meat fell apart with light touch. No pix, because I was too damn hungry!
Smoked Brisket to IT of 190, foiled it and stuck it in the cooler for 3 hours, waiting for butt to finish.
Sliced
Smoked butt to IT of 195. Foiled it and stuck it in the cooler for an hour.
No pix of the pulled pork. Sorry. All I can say is Best...Butt...Ever
Corned Beef Brisket, Flat, debrined for 3 days, and recoated with pepper, onion and garlic powder.
Pork Butt, Stater Brothers, covered with JB's Fat Boy Sweet Natural Rub (thanks for the sample)!
Chicken quarters, Stater Brothers, rubbed with cheesy "Asia Hibachi" seasoning from the dollar store.
Quarters came out first. Meat fell apart with light touch. No pix, because I was too damn hungry!
Smoked Brisket to IT of 190, foiled it and stuck it in the cooler for 3 hours, waiting for butt to finish.
Sliced
Smoked butt to IT of 195. Foiled it and stuck it in the cooler for an hour.
No pix of the pulled pork. Sorry. All I can say is Best...Butt...Ever
