JimmyR1Rider
is one Smokin' Farker
- Joined
- Jun 1, 2016
- Location
- East Stroudsburg, PA
Photobucket and my phone didn't get along between then and now so I waited to post the thread.
Did a 12 1/2 lb brisket(before trimming), 2 butts (not sure of the weights) and of course 2 racks of spares. For rubs I used simply salt/pepper on the brisket and killer hogs on all the pork.
Started firing up the Shirley at 2 am, brisket went on at 3.
I let the butts go WAY longer than I normally do before panning them. I always wanted to try letting butts develop a black bark so I did this time.
The brisket I never wrapped until it came off. It got done much faster than I'd anticipated. Finished at 6 1/2 hours and she temped between 195 and 210 but the thermapen went in wherever I probed with no resistance so I pulled it and let it for an hour and a half in foil.
The spares I did the normal 2,2 &1 although the wrapped 2 was more like 2 1/2. still came out good though. Was fighting temps the whole cook due to green wood. THANKFULLY I have 2/3 of a cord of good wood coming next sunday so by the time I'm through that the wood I have here will be nicely seasoned.
Still happy with the results on the most part few things I wish I would have done differently but hey, that's part of bbq you learn as you go as long as I learn and get better through time it's worth the time and effort and s always, even with the temp fight it was still a fun cook.
Anyway, thanks for lookin:
Did a 12 1/2 lb brisket(before trimming), 2 butts (not sure of the weights) and of course 2 racks of spares. For rubs I used simply salt/pepper on the brisket and killer hogs on all the pork.
Started firing up the Shirley at 2 am, brisket went on at 3.
I let the butts go WAY longer than I normally do before panning them. I always wanted to try letting butts develop a black bark so I did this time.
The brisket I never wrapped until it came off. It got done much faster than I'd anticipated. Finished at 6 1/2 hours and she temped between 195 and 210 but the thermapen went in wherever I probed with no resistance so I pulled it and let it for an hour and a half in foil.
The spares I did the normal 2,2 &1 although the wrapped 2 was more like 2 1/2. still came out good though. Was fighting temps the whole cook due to green wood. THANKFULLY I have 2/3 of a cord of good wood coming next sunday so by the time I'm through that the wood I have here will be nicely seasoned.
Still happy with the results on the most part few things I wish I would have done differently but hey, that's part of bbq you learn as you go as long as I learn and get better through time it's worth the time and effort and s always, even with the temp fight it was still a fun cook.
Anyway, thanks for lookin:
Last edited:
