Got a 8 1/2lb Butt out of the feezer locker ...........
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12659.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12660.jpg)
......... and a 13 1/2lb USDA Choice Brisket from Wally World ($1.29lb)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12661.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12662.jpg)
Rubbed down the butt with Zach's Sweet Rub and Jan's Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12663.jpg)
Rubbed down the Brisket with Zach's Brisket Rub and Jan's Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12666.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12664.jpg)
Got everything started at 7:30 for an overnite smoke.
5 hours of mesquite/pecan at 235* temp setting.
Settling in with the "Drink of the Nite"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12667.jpg)
Whiskey Shooters and Sweet Tea
Oh yeah! Zach's rocks and Jan's rocks... I don't think you can go wrong with this combo.
Looks great. Where is this Zach's from?
DT it is made in Texas.
Actually in Pasadena.
Sonny, you had me at Zach's Brisket Rub.
I'm betting this is going to be WAY good! Zach's Brisket Rub makes my eyes roll back in my head. :o
Thought maybe you Guys had already tried this combo.
If it taste anything like what it smells like, it's gonna be good.
Looks like I need to try some of that
Oh, heck yeah! Whiskey Shooters and Sweet Tea...long night with the smoker and some awesome grub in the morning.
Bed time for Bonzo!
The smoke is over. Change the water and put in a clean V-tray.
Rotated the stock. And lowered the Cabinet temp to 225*
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12668.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12669.jpg)
IT's are 152* on the Butt and 139* on the Brisket.
All is good.
8:00 smoker check IT's at 174* on the pig and 140* on the brisket
Turned it up to 250* and give it a cple more hours of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12672.jpg)
Looking really good CRG!!
OH YEAH! They are looking good 8)
Pulled the Butt out of the smoker at 11:30 with an IT of 187* and put in FTC.
Since I didn't rotate cause I didn't want pig juice on my Brisket, it is running
a little behind. IT on the Brisket at 11:30 was 164*.
Brisket going to FTC (18 Hours of Smoke/Cook time). Pulled off smoker with 186* IT.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC12675.jpg)
Now I tellin you that is really some good lookin bark, man if that tastes as good as it looks, it's just going to melt in your mouth...
I want to see some big old slices of that brisket :o real nice Sonny