Zach's + Jan's = Love .............. I HOPE !

classicrockgriller · July 16, 2011, 06:53:51 PM

Got a 8 1/2lb Butt out of the feezer locker ...........

......... and a 13 1/2lb USDA Choice Brisket from Wally World ($1.29lb)

Rubbed down the butt with Zach's Sweet Rub and Jan's Rub

Rubbed down the Brisket with Zach's Brisket Rub and Jan's Rub

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"

Whiskey Shooters and Sweet Tea

squirtthecat · July 16, 2011, 07:06:59 PM

Oh yeah! Zach's rocks and Jan's rocks... I don't think you can go wrong with this combo.

DTAggie · July 16, 2011, 07:08:40 PM

Looks great. Where is this Zach's from?

classicrockgriller · July 16, 2011, 07:16:57 PM

DT it is made in Texas.

Actually in Pasadena.

KyNola · July 16, 2011, 07:18:35 PM

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

classicrockgriller · July 16, 2011, 07:21:42 PM

Thought maybe you Guys had already tried this combo.

If it taste anything like what it smells like, it's gonna be good.

DTAggie · July 16, 2011, 08:02:35 PM

Looks like I need to try some of that

SouthernSmoked · July 16, 2011, 08:13:56 PM

Oh, heck yeah! Whiskey Shooters and Sweet Tea...long night with the smoker and some awesome grub in the morning.

classicrockgriller · July 17, 2011, 12:42:59 AM

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*

IT's are 152* on the Butt and 139* on the Brisket.

All is good.

classicrockgriller · July 17, 2011, 06:32:40 AM

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.

Tenpoint5 · July 17, 2011, 06:44:37 AM

Looking really good CRG!!

muebe · July 17, 2011, 09:16:16 AM

OH YEAH! They are looking good 8)

classicrockgriller · July 17, 2011, 09:49:27 AM

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*.

classicrockgriller · July 17, 2011, 12:39:49 PM

Brisket going to FTC (18 Hours of Smoke/Cook time). Pulled off smoker with 186* IT.

ghost9mm · July 17, 2011, 06:17:23 PM

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...

Zach's + Jan's = Love .............. I HOPE !

squirtthecat