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Butt & Brisket
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Hokiejacket
Posts: 157
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?
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?
Comments
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What time is your wife's event?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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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.Green egg, dead animal and alcohol. The "Boro".. TN
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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.
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grege345 said:What time is your wife's event?
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Guess that would be 'Butsket'.
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SteveWPBFL said:Guess that would be 'Butsket'.
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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.
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Some photos from today.
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All looks great... Good luck I am sure it's going to be da bomb..Greensboro North Carolina
When in doubt Accelerate.... -
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.
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