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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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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
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File Type: jpg brisket_pork1.jpg (219.6 KB, 289 views)
File Type: jpg brisket_pork2.jpg (74.5 KB, 288 views)
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Last edited by grilling24x7; 01-21-2012 at 01:56 PM..
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Unread 01-21-2012, 10:21 AM   #2
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Looks like your off to a good start!

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Unread 01-21-2012, 12:19 PM   #3
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Our weekly cliffhangar. Nice start, brother!
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Unread 01-21-2012, 01:19 PM   #4
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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.



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Unread 01-21-2012, 01:28 PM   #5
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Looking Good!!!! I love cooking in crappy weather!!! Well for that matter I love cooking in any weather!!
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Unread 01-21-2012, 01:51 PM   #6
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I bet that briskit is gonna taste awesome with all that juice dripping on it
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Unread 01-21-2012, 01:56 PM   #7
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You'll have a tough decision to make... pork or brisket... go for both . Looking forward to the finished product.
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Unread 01-21-2012, 02:23 PM   #8
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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
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Unread 01-21-2012, 02:25 PM   #9
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Looking great!
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Unread 01-21-2012, 02:41 PM   #10
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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.
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Unread 01-21-2012, 02:46 PM   #11
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Quote:
Originally Posted by Brewer View Post
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.
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Unread 01-21-2012, 02:47 PM   #12
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man that looks good. i would not foil either. it looks like the pork and briskie will end up just fine
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Unread 01-21-2012, 04:30 PM   #13
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Nice Pron!
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Unread 01-21-2012, 05:36 PM   #14
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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.
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Unread 01-21-2012, 05:36 PM   #15
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Still rollin' --- Pork butt is 190 degrees; brisket is 179.

Smells good for sure.
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brisket on bottom, pork on top, WSM

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