Pork on top; brisket on bottom PICs -- happening now!

grilling24x7 · 01-21-2012, 10:19 AM

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

jeffjenkins1 · 01-21-2012, 10:21 AM

Looks like your off to a good start!

Jeff

big brother smoke · 01-21-2012, 12:19 PM

Our weekly cliffhangar. Nice start, brother!

grilling24x7 · 01-21-2012, 01:19 PM

And the 12 o'clock check in. Man it smells good out there.

I'm refraining from mopping b/c the injected pork seems so moist. The second pic I tried to focus down to the brisket. Brisket is 157 degrees internal temperature. I'm not sure whether I should foil it or just keep it down there?

I'm holding pretty good temperature considering it snowed and its freezing rain right now. Gotta love MD.

smokeyokie · 01-21-2012, 01:28 PM

Looking Good!!!! I love cooking in crappy weather!!!

Well for that matter I love cooking in any weather!!

MStoney72 · 01-21-2012, 01:51 PM

I bet that briskit is gonna taste awesome with all that juice dripping on it

campdude · 01-21-2012, 01:56 PM

You'll have a tough decision to make... pork or brisket... go for both

. Looking forward to the finished product.

42BBQ · 01-21-2012, 02:23 PM

Looks awesome, and the focus on the brisket through the top grate makes for a pretty cool shot! Crappy weather here too, had about 4 inches of snot on the driveway this morning so my blower got its first workout of the season. Would have something fired up but gotta work tonight, lookin' great

bigabyte · 01-21-2012, 02:25 PM

Looking great!

Brewer · 01-21-2012, 02:41 PM

Don't foil the briskey, you get enough moisture on the lower rack from the water pan. Let it ride till done and develop a nice thick bark.

grilling24x7 · 01-21-2012, 02:46 PM

Quote:

Originally Posted by Brewer

Don't foil the briskey, you get enough moisture on the lower rack from the water pan. Let it ride till done and develop a nice thick bark.

Thank you sir! No foil for me!

Man it smells good out there. Neighbors must be jealous.

dealm9 · 01-21-2012, 02:47 PM

man that looks good. i would not foil either. it looks like the pork and briskie will end up just fine

Phubar · 01-21-2012, 04:30 PM

Nice Pron!

dr13900 · 01-21-2012, 05:36 PM

You have got to have both on one sandwich. I had a one from a restaurant and it was great. I agree with you on MD I was out side last night cooking chicken on the BGE, man was it cold.

grilling24x7 · 01-21-2012, 05:36 PM

Still rollin' --- Pork butt is 190 degrees; brisket is 179.

Smells good for sure.

01-21-2012, 10:21 AM	#2
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Looks like your off to a good start! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

01-21-2012, 12:19 PM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Our weekly cliffhangar. Nice start, brother! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-21-2012, 01:19 PM	#4
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	And the 12 o'clock check in. Man it smells good out there. I'm refraining from mopping b/c the injected pork seems so moist. The second pic I tried to focus down to the brisket. Brisket is 157 degrees internal temperature. I'm not sure whether I should foil it or just keep it down there? I'm holding pretty good temperature considering it snowed and its freezing rain right now. Gotta love MD. __________________ Weber Performer, 18.5" WSM, UDS.

01-21-2012, 01:28 PM	#5
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK	Looking Good!!!! I love cooking in crappy weather!!! Well for that matter I love cooking in any weather!! __________________ [FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]

01-21-2012, 01:51 PM	#6
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana	I bet that briskit is gonna taste awesome with all that juice dripping on it __________________ Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag)

01-21-2012, 01:56 PM	#7
campdude Babbling Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA	You'll have a tough decision to make... pork or brisket... go for both . Looking forward to the finished product. __________________ Used to have more stuff... thinned the herd Happy with what I have Life is good

01-21-2012, 02:23 PM	#8
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA	Looks awesome, and the focus on the brisket through the top grate makes for a pretty cool shot! Crappy weather here too, had about 4 inches of snot on the driveway this morning so my blower got its first workout of the season. Would have something fired up but gotta work tonight, lookin' great __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

01-21-2012, 02:25 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looking great! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-21-2012, 02:41 PM	#10
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA.	Don't foil the briskey, you get enough moisture on the lower rack from the water pan. Let it ride till done and develop a nice thick bark. __________________ Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

01-21-2012, 02:47 PM	#12
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	man that looks good. i would not foil either. it looks like the pork and briskie will end up just fine __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

01-21-2012, 04:30 PM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice Pron! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

01-21-2012, 05:36 PM	#14
dr13900 Got Wood. Join Date: 01-01-12 Location: Hagerstown, Md	You have got to have both on one sandwich. I had a one from a restaurant and it was great. I agree with you on MD I was out side last night cooking chicken on the BGE, man was it cold.