Butt & Brisket

Hokiejacket

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

What time is your wife's event?

henapple

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

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

grege345 said:

What time is your wife's event?

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

SteveWPBFL

Guess that would be 'Butsket'.

Hokiejacket

SteveWPBFL said:

Guess that would be 'Butsket'.

Very good.

Hokiejacket

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

Some photos from today.

johnmitchell

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

Hokiejacket

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.