Butt & Brisket

Hokiejacket · March 2014

I'm going to try something new tomorrow. For an event at my wife's work, I'll be smoking a 7 lb brisket and a 5.6 lb Boneless Boston Butt.

The plan is to smoke at 250, apple chunks and apple cider in the drip plan. Dizzy Dust on the butt and Cowlick on the brisket. Any other thoughts or suggestions?

grege345 · March 2014

What time is your wife's event?

henapple · March 2014

Personally I wouldn't use apple on a brisket. ..maybe hickory on both. If you use the apple let us know. You may start a trend.

Hokiejacket · March 2014

henapple said:

Personally I wouldn't use apple on a brisket. ..maybe hickory on both. If you use the apple let us know. You may start a trend.

Thanks for the tip. Getting the fire ready now. Raining here in Virginia but pretty warm. I'll let you know what I decide.

Hokiejacket · March 2014

grege345 said:

What time is your wife's event?

Monday lunch. I'll smoke today and slice &/or pull Monday morning.

SteveWPBFL · March 2014

Guess that would be 'Butsket'.

Hokiejacket · March 2014

SteveWPBFL said:

Guess that would be 'Butsket'.

Very good.

Hokiejacket · March 2014

And we are off. Pork was rubbed with Dizzy Dust while the John Henry with the East Texas Brisket rub. Aiming at 250 with a couple of apple chunks and 1 lonely hickory chunk. Pictures coming soon.

Hokiejacket · March 2014

Some photos from today.

johnmitchell · March 2014

All looks great... Good luck I am sure it's going to be da bomb..

Hokiejacket · March 2014

5.5 hour update. In the stall right now. Brisket went to 170 it's been there for 2 hours now. Pork went to 165, now dropped to 155.

Butt & Brisket

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