22lbs Pork Butt 12lb Packer Brisket (Pics)

thailandjohn

22 pounds of pork butt, 12 pound packer brisket to be served at lunch tomorrow at the office. Meat on, Stoker set, now just in the waiting process

NPHuskerFL

That's a lot of protein. What's your setup? On a LBGE or XLBGE? One thing is for certain this will bring happiness at the office ;-)

thailandjohn

My setup is an XL and I use the Stoker to control the temperature...... No injection of the meat just a little bit of rub, mesquite lump charcoal, hickory chunks and handfuls of hickory chips......this should cook around 15 to 17 hours.....when it's done, it done

NPHuskerFL

Sounds good John. I do love using my Stoker now that I have one. I always thought it would be a waste of $$$ but, after using it a few times now I wish I had taken the plunge sooner. Looking forward to your finished product pics. ;-)

lousubcap

We should all work in his office-BTW this is not his first BGE rodeo.  Quite a resume' of most eggcellent cooks over time!  Always gonna be a winner!

thailandjohn

Thanks for the comment.....no secret just good meat, a little rub and let the Egg and the Stoker do the rest

deadlyfrog

Hey John.... Hope the cook is going well. What is your setup in the egg? Brisket on top? All on one level?

KenfromMI

I've always done butts over brisket........what are you doing John?

Griffin

I wish I worked where you did. Or you work were I do. Or that that food was coming to me. Your co-workers are lucky fellars.

thailandjohn

Brisket on top because there is more fat to drip from the Butts and I want to always have a firm bark on the Brisket......this is the cook after 14 hours....the Brisket is done and the Butts need another hour or so. I removed the Brisket, wrapped in butcher paper and put in oven at 170 degrees to hold

KenfromMI

Pork fat dripping on a Brisket = Happiness for me LOL

KenfromMI

Looks delicious BTW, nice cook.