times, temps and rub suggestions?

[Lumpy]

ok, i am going to attempt to cook up two (2-3 lbs. ea.) corned beef point cut brisket, a couple of pork loins (2-3 lbs. ea.) and a couple jimmy dean breakfast sausages ('fatties' as i have heard them referred to).

any suggestions would be greatly appreciated!!

smoke on!

 

[OSD]

I would try to keep the smoker temp around the 230* to 250* range. Something as simple as salt, pepper, garlic powder, and onion powder would work as a rub or any good commercial rub you have available. Cook the loins and fattys to 160* internal. You could even stuff the loin and fatty with cheese or what ever you like.:-D

 

[Lumpy]

thanks jim!!!

 

[MAB52]

Hi Lumpy,
That is going to be a nice que you got planned there! Here is a link that has a ton of information and ideas with "times, temps and rubs" included. It's a pretty good read but well worth the time. It has saved my arse a couple of times.
http://www.bbq-brethren.com/forum/showthread.php?t=7818

 

[Lumpy]

MAB52-

that was the link i needed...gracias sir!!